Instant Pot Baked Potatoes Recipe + VIDEO

Prep Time 5 minutes
Total Time 30 minutes
Servings 8 servings

Jump to Recipe

These Instant Pot Baked Potatoes are so easy, you’ll never go back to the oven! Use russet or red potatoes – includes cook times for various sizes!

No Instant Pot? Check out my oven Baked Potato Recipe or my Air Fryer Baked Potato!

instant pot baked potatoes on plate overhead with butter sour cream and shredded cheese


So here we are — right smack in the middle of an Instant Pot craze. I’ll be the first to admit that I haven’t always been on board with the thing, but I’ve given it a good shot and there are some things that I definitely love to cook in there.

These Instant Pot Baked Potatoes were one of my very first experiments in my pressure cooker, and one of the things that made me fall in love with it!

(Next was this Creamy Instant Pot Chicken Noodle Soup, this tutorial on How to Cook Frozen Chicken Breasts in the Instant Pot, and this recipe for Instant Pot Taco Meat from Frozen Ground Beef!)

I’ve used my Instant Pot 4 times in the last 3 days, and although there will be more Instant Pot recipes coming your way, I want them to be perfect before they show up here.

Pressure cooking has been a huge learning curve for me, as I’m sure it is for most people.

Thankfully, with electric pressure cookers it can be pretty easy, provided you have clear directions to follow — and follow them! (<– this one is difficult for me!)

pressure cooker baked potatoes in instant pot multiple kinds of potatoes

With a skillet or the slow cooker, it’s pretty easy to just throw in random ingredients and see how it goes, and you can adjust things as you go.

With the Instant Pot, it’s not quite so easy, because it takes so long to build pressure and release pressure before and after cooking time, you really want to make sure you get it right the first time (or plan ahead and give yourself an extra 30-45 minutes before you need to eat, just in case!).

I’ve had my share of dinnertime disasters that end up only being cooked an hour or two after supper is finished! We’re going to try to avoid that here 🙂

I’ve made my share of things that are not that great. Instant Pot Baked Potatoes? Not the one I expected to win me over.

instant pot baked potatoes on white plate close up with sour cream shredded cheese and green onions

But they’re amazing.

Baked potatoes can take forever in the oven, we all know. But in the pressure cooker? Minutes!

How to make Instant Pot Baked Potatoes:

  • Know your potatoes. To make good pressure cooker baked potatoes without having to put the lid back on to continue pressure cooking, you will need to figure out the cook time needed depending on the type and size of potato you have. See more details below about cook times.
  • Wrap them in foil or just throw them right in the pot — I know a lot of people don’t like cooking in foil and that is fine! I do foil sometimes when feeding a crowd because it makes it easy for everyone to grab one and go, but this is not necessary if it’s something you don’t like to do. Foil keeps the seasoning, heat and moisture in after cooking, but you may need to add a few minutes to the cook time if you choose to wrap them.
  • Season before, or season after. You can slice the potatoes in half before wrapping and season with salt, pepper and other herbs and spices.
  • Make a little, or make a lot! Stacking the potatoes won’t add any time to the cooking process.
  • Use red or russet potatoes. I just love red potatoes, for pretty much everything, but I know traditionally russet potatoes are preferred for baked potatoes. Since these potatoes won’t get a crispy skin (thanks to all that steam), I prefer to use red potatoes because they have a smooth skin and creamy texture.

These potatoes turn out so creamy and fluffy thanks to the steam in the pressure cooker, I think they are 10 times better than any oven baked potatoes! If you try them, I’d love to hear how you like them or what your favorite Instant Pot recipes are!

instant pot baked potatoes by size russet potatoes and red potatoes
Want to save this recipe?
Just enter your email and get it sent to your inbox. You’ll also get new recipes and a free monthly menu plan!

Cook times for Instant Pot potatoes:

Since this recipe was originally posted, I wanted to clear up some confusion regarding cook times and types of potatoes.

Originally, I wrapped my baked potatoes in foil to cook, and I still do sometimes, especially when I want to add butter, seasonings or onion slices right to the packet (great for camping!), but they can take a few minutes longer to cook that way.

So I wanted to get back to the basics and get a little more specific with cook times for pressure cooked baked potatoes so that you can be successful the first time!

Instant Pot Baked Potatoes: Russet Potatoes

Russet potatoes are longer and thinner than red potatoes, so they cook more quickly.

  • Small (approx. 150g): 16 minutes + natural pressure release of 10-12 minutes
  • Medium (approx 200g): 20 minutes + natural pressure release of 10-12 minutes
  • Large (approx 300-350g): 25 minutes + natural pressure release of 10-12 minutes

Instant Pot Baked Potatoes: Red Potatoes

Red potatoes tend to be rounder which makes them wider in the middle and they take a little longer to cook.

  • Small (130-135g): 18 minutes + NPR 10-12 minutes
  • Medium (240-250g): 23 minutes + NPR 10-12 minutes
  • Large (365g): 28 minutes + NPR 10-12 minutes

Three Ways to Make Instant Pot Baked Potatoes:

You sure love your Instant Pot potatoes! I wanted to throw out three different ways to do them up, but I’d love to hear what you pile on yours!

  1. Classic Loaded Baked Potato: with sour cream, bacon, cheddar cheese and green onions.
  2. Mexican: with taco ground beef, cheddar cheese, and tomato salsa (throw some sour cream on this one, too, if you like!)
  3. Broccoli Alfredo: with Alfredo sauce, steamed broccoli, and Parmesan cheese!

Want more Instant Pot potatoes?

ashley avatar

Pin this recipe to save for later

Pin this recipe to your favorite board

Instant Pot Baked Potatoes Recipe

4.73 from 11 votes
These Instant Pot Baked Potatoes are so easy, you’ll never go back to the oven! Use russet or red potatoes – includes cook times for various sizes!
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 30 minutes
Cuisine American
Course Side Dish
Servings 8 servings
Calories 149cal


  • 8 medium red or russet potatoes
  • 1 cup water or chicken broth


  • Place the rack in the bottom of the Instant Pot and pour 1 cup of water in the bottom.
  • Optional: Wrap each potato in a small piece of foil and place on top of rack (stacking them is fine — I get about 7 flat on the rack), or skip the foil and just place them on the rack.
  • Place the lid on the Instant Pot and switch the valve to sealing.
  • Press Manual or Pressure Cook, leave the Instant Pot at high pressure (the default), and set the time at 20-23 minutes for medium potatoes (see post above for additional cook times). The Instant Pot will begin heating and building pressure, and this will take about 10 minutes. It will then begin counting down.
  • When the timer beeps, press Cancel and either allow the Instant Pot 10 minutes to naturally release pressure before opening the valve to venting and removing the lid. Be careful because the potatoes are very hot!

Nutrition Information

Calories: 149cal | Carbohydrates: 34g | Protein: 4g | Sodium: 40mg | Fiber: 4g | Sugar: 3g

Want to save this recipe?

Create an account easily save your favorite content, so you never forget a recipe again.

Register Now

Tried this recipe?

Tag @thereciperebel or hashtag #thereciperebel —
I love to see what you’re making!

Tag @thereciperebel

Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

Read More

You May Also Like

Reader Interactions


  1. Mary says

    I cook large russets in my Instant Pot for a half-hour (15 min. NPR) and they are perfect. I use 1 cup of liquid for everything, and haven’t used foil, just the rack. Best potatoes I’ve ever eaten!

  2. Mary says

    I love potatoes! They are one of my favorite foods. I made three large russets last night in my Instant Pot using your method and they were the best I’ve ever had! So creamy! Thanks for the info!

  3. Lesli says

    Have you ever tried Yukon Gold potatoes in the IP? Also, usually before cooking potatoes in my crockpot, I rub them in olive oil and sprinkle kosher salt on them. Wonder if it would be okay to do that with my IP and wrap them in foil as well?

  4. Marion says

    If you always use QR you will be disappointed in some of your results, especially meat. it needs some minutes of natural release to be tender and juicy. The amount of water you put in your pot is determined by it’s size. An 8-quart requires 18 oz of water according to the manual. I have found that russet potatoes take longer in the instant pot then 15 minutes. If you need a quick potato,microwave. If you want a fluffy moist potato, instant pot!

    • Ashley Fehr says

      That’s a good tip, thanks! I usually use red potatoes and not russet, but they can be quite a bit larger and will require more time. I do not do QR with large cuts of meat, but often for potatoes and always for things like pasta that are quickly overcooked.

  5. NAM says

    I found that a deep split guarantees a cooked potato with the above cooking times. My initial knife slit resulted in an undercooked potato but I haven’t had the issue since I made a deeper slit.

  6. Amie says

    I have the 6qt instant pot and it says to always use 18oz of fluid so would it mess up the recipe if I use that much water? Also I have I would say large russet potatoes so do you think 20 minutes would be long enough?

    • Ashley Fehr says

      Are you sure it doesn’t say 8oz? The general rule of thumb is you need a minimum of 1 cup of water for the instant pot to come to pressure, which is why I recommend that amount.

      • Sharon says

        I’m quite late to the pressure cooker party and just bought one! I’m nervous to use it so I figured baked potatoes will be a good thing to try first. Like Amie says, my instruction book says to always use at least 18 oz of liquid. I have the new 6 qt Duo—maybe that makes a difference? The recipe book that came with it consistently calls for at least 2 cups of liquid, except when vegetables with high water content are used. I’m going to try 18 oz of water the first time. Wish me luck!

      • Holly Beth Jarvis says

        No. The instruction book for my LUX80 8qt Instant Pot says that there must be no less than 18oz of liquid. If you use less the IP cannot pressurize and you’re just basically heating/cooking like an oven. Check your manuals, they have the minimum levels in there. By putting in the required amount of liquid without raising the potatoes up above the liquid, I would question whether you’re boiling them.

      • Ashley Fehr says

        Hi Holly! Like I said above, go with what your manual tells you. In this recipe, an extra cup of water won’t make a difference and they are sitting on the trivet, not in the water.

  7. Mrs B says

    Thank you for having an “honest” recipe on your site. As a newbie to pressure cooking it is nice to see in the directions an approximate time for coming to pressure. I get so discouraged seeing recipes boasting only 10 minutes etc etc.

  8. Erin L. says

    I tried this version using 5 medium yellow potatoes. I found that after 17 minutes they were not done to my liking and still pretty firm and under cooked in places. I think increasing the time to 20-22 minutes would do the trick. Still saving time!

  9. Jane says

    Made this this morning because I am going to stuff and bake the potatoes tonight for dinner (with mushrooms and cream cheese). This was much better than turning my oven on and letting my house get hot. I used 13 oz. Russet potatoes, therefore, I had to add some time for cooking. I cooked 2 13 oz. potatoes, in foil, for 25 minutes.

  10. Gina says

    I made my first dish in the Instant Pot I just received today. I used you recipe for “baked potatoes” I cooked 2 Large Idaho potatoes. They turned out perfect at the 19 minutes of cooking. Thank you! Finding your recipe helped me gain some confidence in using the IP.

  11. Brenda Bond says

    My Instant pot didn’t come with a rack so can I place a saucer in the bottom like I do in my crockpot when cooking potatoes in it?

  12. Bita says

    It looks from the photo that you used red potatoes. Do you recommend a smaller potato? I’d like to try this recipe. I got an Instant Pot for Christmas this year and I’m still getting used to it. There is one recipe I’ve gotten down – chicken and carrots. I’ve done beans few times with success. Last night I tried chili from dry beans. Baked potatoes are next!

  13. P Garner says

    I used 4 small/medium russet potatoes & cooked them 16 minutes, still too firm. I will cook them longer next time.

  14. Ashley Fehr says

    It might vary depending on the type of potato you use and obviously what your “medium” and my “medium” are — the Instant Pot manual suggest 12-15 minutes for whole potatoes, and I found it to be right on. I used red potatoes, but it may be different depending on the type and shape of the potato.

  15. Sandy says

    Would you happen to have a recipe for baked potatoes in a crockpot? I would love to try to make them sometime in the crockpot.

  16. Danielle says

    I just got an instant pot for xmas and have been experimenting with it. I’ll def have to try these potatoes, they sound so easy! I always use the quick release when done cooking because I’m super impatient. It only takes a few minutes that way. You’re right though, that steam is hot so I’m always super careful. I’ll have to try these potatoes soon 🙂 With a little butter and salt in the foil I think.

Leave A Reply

Have you tried this recipe? Leave a rating