These Instant Pot Baked Potatoes are so easy, you’ll never go back to the oven! Cook them with or without foil — they’re tender in just minutes and perfectly fluffy and creamy!
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, in fact I wouldn’t even say that I’m there yet.
But I’m determined to give it a good shot this month and see what all the fuss is about, sharing my favorite experiments along the way! First up? These Instant Pot Baked Potatoes.
I’ve used me 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!)
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 made my share of things that are not that great. Potatoes? Not the one I expected to win me over.
But they’re amazing.
Baked potatoes can take forever in the oven, we all know. But in the pressure cooker? Minutes!
- Wrap them in foil or just throw them right in the pot.
- Season before, or season after.
- Make a little, or make a lot!
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!
If you don’t have an Instant Pot and you’re curious about them, this is the one I have (this is an affiliate link).
Instant Pot Baked Potatoes Recipe
These Instant Pot Baked Potatoes are so easy, you'll never go back to the oven! Cook them with or without foil -- they're tender in just minutes and perfectly fluffy and creamy!
- 8 medium red potatoes (russet potatoes always work great)
- 1 cup water
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, leave the Instant Pot at high pressure (the default), and set the time at 15 minutes (12-13 for small potatoes). The Instant Pot will begin heating and building pressure, and this will take about 8-10 minutes. It will then begin counting down from 15 until the potatoes are cooked.
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, or do a quick release and open the valve after pressing Cancel. If you do a quick release, be careful as the steam is hot and comes out quickly. I like to use a towel to do this.
If you like, you can split the potatoes and add butter and salt in the center so that they will season as they cook. Then wrap in foil and continue with the recipe.