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Close up of a cooked baked potato split open and covered with butter and salt.
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Instant Pot Baked Potatoes

How to Make Baked Potatoes In The Instant Pot! Instant Pot Baked Potatoes make for creamy interiors and flavorful exterior. This hands-off potato recipe cuts down the time it takes to bake a potato the traditional way.
Prep Time5 mins
Cook Time20 mins
Natural Pressure Release20 mins
Total Time45 mins
Course: Dinner, Lunch, Side Dish
Cuisine: American
Keyword: Christmas Side Dish, Instant Pot Recipes, Potato Recipe, Thanksgiving Side Dish
Servings: 2 people
Calories: 168kcal
Author: Darcey Olson
Cost: $3.00


  • 2-6 Russet Potatoes, Pricked With A Fork (*Note 1)
  • Sea Salt, To Taste
  • Black Pepper, To Taste
  • OPTIONAL TOPPING IDEAS: Butter, Sour Cream, cheddar cheese.


  • Add one cup of water to the instant pot followed by the metal trivet that comes with the machine.
  • Scrub the potatoes and poke with a fork about 7-8 times.
  • Transfer the potatoes to the instant pot, place the lid on the machine ensuring the valve is in the "sealed" position.
  • Cook on high pressure for 14-20 minutes (see temp chart in the post).
  • When the instant pot finishes cooking, let naturally release. It will take about 20 minutes.
  • After 20 minutes, quick release whatever pressure is left, remove the lid and transfer the potatoes to a plate.
  • Once slightly cooled, cut the potatoes in half and top with your preferred toppings.



Note 1- Use any potato variety you want. Cook time is still determined by the size of the potato.


Calories: 168kcal | Carbohydrates: 38g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 11mg | Potassium: 888mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 12mg | Calcium: 28mg | Iron: 2mg