Instant Pot Baked Potatoes with Crispy Skin

Perfectly cooked Instant Pot baked potatoes are ready in less than 20 minutes of pressure time. Using your Instant Pot frees oven space and lets you cook several potatoes at once with consistently tender interiors and crisp, seasoned skins.

Best Way to Cook Baked Potatoes = In the Instant Pot!

Baked potatoes are a classic side that pairs well with grilled steak, roasted chicken, chili, or a simple green salad. The Instant Pot shortens cooking time dramatically and produces reliable results: tender, fluffy centers and skins that hold up to toppings. This guide explains which potatoes to choose, what ingredients you need, and the ideal cook times for different sizes.

What kind of potato do you use for Instant Pot baked potatoes?

Russet potatoes are the top choice for traditional baked potatoes because their high starch content yields a light, fluffy interior. That said, you can use other varieties depending on texture and flavor preferences:

• Russet (recommended)
• Idaho (similar to russet)
• Yukon Gold (creamier texture)
• Red potatoes (firmer, slice-friendly)

What You Need

This recipe uses only a few simple ingredients and standard Instant Pot accessories:

• Potatoes: 4 medium russet potatoes (or size/variety of your choice)
• Olive oil: about 1 teaspoon to coat the skins
• Salt & pepper: to taste
• Water: 1 cup for the bottom of the Instant Pot to create steam
• Equipment: Instant Pot (6 qt or similar) and the metal trivet/rack that fits inside

How to Make Baked Potatoes in the Instant Pot (in 3 steps)

1. Prep potatoes: Wash and dry each potato. Rub the skin with olive oil and season with salt and pepper.
2. Poke holes: Use a fork to poke a few holes in each potato to allow steam to escape and prevent splitting.
3. Pressure cook: Pour 1 cup of water into the bottom of the Instant Pot, place the metal rack inside, arrange the potatoes on the rack (you can stack them), and cook under high pressure.

Do you have to poke holes in baked potatoes?

Yes. Poking a few holes in each potato helps release steam during pressure cooking and reduces the chance of a potato bursting.

Why do you need water for Instant Pot baked potatoes?

The Instant Pot relies on steam to build pressure and cook food evenly. Adding water to the bottom creates a quick steam environment that cooks potatoes faster and more uniformly than dry heat would.

Can I stack potatoes in the Instant Pot?

Absolutely. You can stack potatoes on the trivet without affecting the cooking result. Just avoid overfilling so that the lid seals properly.

Topping Ideas

Finish your potatoes with any combination of the following favorites:

• Sour cream or Greek yogurt
• Salt and freshly ground black pepper
• Chopped chives or green onions
• Shredded cheese, bacon bits, or steamed broccoli for a loaded option

Storage

Store leftover baked potatoes in an airtight container in the refrigerator for 3–5 days. Reheat gently in a microwave, oven, or back in the Instant Pot on the steam setting until heated through.

Instant Pot Baked Potatoes Recipe

Use this simple method to make fluffy Instant Pot baked potatoes using russets, a little oil, and salt. Cook time varies by potato size—see the time chart above for guidance.

Recipe Details

• Prep time: 5 minutes
• Cook time: 18 minutes (adjust by size)
• Total time: 23 minutes (including pressure release)
• Servings: 4 medium potatoes

Ingredients

• 4 medium russet potatoes, washed
• 1 teaspoon olive oil
• 1/2 teaspoon kosher salt (or to taste)
• 1/2 teaspoon ground black pepper (or to taste)
• 1 cup water for the Instant Pot

Instructions

1. Place the metal trivet or rack in the Instant Pot and add 1 cup of water.
2. Poke 4–6 holes in each potato with a fork or sharp knife. Rub with olive oil and season with salt and pepper.
3. Arrange the potatoes on the rack (stack if needed), close the lid, and set to high pressure for 18 minutes for medium potatoes. Adjust the time using the chart above for smaller or larger potatoes.
4. When the cook time ends, allow a natural pressure release for 5 minutes, then quick-release any remaining pressure. Test doneness with a fork; if not fully tender, return to high pressure for 3–5 more minutes.
5. Serve immediately with your favorite toppings.

Tips & Notes

• Cook times depend on potato size and shape—start at the lower end of the range and add time if needed.
• For a crisper skin after pressure cooking, finish potatoes under a hot broiler for a few minutes or in a preheated oven at 425°F for 5–8 minutes.
• Use the same method for sweet potatoes; adjust time based on size and firmness.

Nutrition (approx. per medium potato)

Calories: 178 kcal; Carbohydrates: 39 g; Protein: 5 g; Fat: 1 g; Fiber: 3 g; Sugar: 1 g. Nutrition values are estimates and should be used as a guide only.

Photography credit: photos in the original post were taken by Ashley McGlaughlin of The Edible Perspective.