Baked potatoes come out of the Instant Pot fluffy and hands-off, with no oven babysitting. Russet halves steam above the water in about ten minutes of pressure cooking. Salt them while hot and serve with whatever toppings the table demands.
Ingredients
- 5.0 lbs (80.0 oz / 2268g) russet potatoes, peeled and cut into uniform halves.
- 1.5 cups (12.0 oz / 340g) cold water.
- 1.0 tsp. (0.1 oz / 5g) fine sea salt, to taste.
Step-by-Step Instructions
- Prepare your Instant Pot Baked Potatoes by adding the 1.5 cups (12.0 oz / 340g) of water directly to the inner stainless steel pot and placing a metal or silicone steamer basket inside. Place the 5.0 lbs (80.0 oz / 2268g) of halved potatoes evenly into the basket. Close and securely lock the lid, ensuring the venting valve is set to the "Sealing" position.
- Select the MANUAL (or Pressure Cook) setting on the appliance and set the cooking time for exactly 10 minutes at HIGH pressure.
- Once the cooking cycle is complete and the timer beeps, let the pressure Release Naturally (NR) for exactly 15 minutes without touching the venting valve.
- After 15 minutes, release any remaining steam manually by carefully turning the valve to "Venting". Uncover the pot, gently remove your hot Instant Pot Baked Potatoes, season evenly with 1.0 tsp. (0.1 oz / 5g) salt, and serve immediately.
Nutritional Information
Here is the approximate nutritional breakdown per serving (based on 8 servings).
- Calories: 110
- Carbohydrates: 26g (0.92 oz)
- Protein: 3g (0.11 oz)
- Fat: 0g (0 oz)
Pro Tips
To ensure your Instant Pot Baked Potatoes turn out flawlessly every single time, follow these chef-approved tips:
- Uniform Sizing is Key: Cut your potato halves as evenly as possible. If some pieces are significantly larger than others, you will end up with a mix of undercooked and overcooked potatoes.
- Always Use a Trivet or Basket: Never place the potatoes directly in the water. Using a metal or silicone steamer basket keeps the potatoes elevated, steaming them to a fluffy texture rather than boiling them into a waterlogged mush.
- Don't Rush the Release: The 15-minute Natural Pressure Release (NPR) is crucial for the perfect Instant Pot Baked Potatoes. Releasing the pressure too quickly can cause the potato skins to split and the rapid temperature change can alter their fluffy interior texture.
- Enhance the Liquid: While water works perfectly fine, you can elevate the flavor profile of your Instant Pot Baked Potatoes by substituting the water with vegetable broth or chicken broth to infuse them with extra savory notes as they steam.
Frequently Asked Questions
Can I leave the skins on for Instant Pot Baked Potatoes? Absolutely! Leaving the skins on is highly recommended if you want to increase your fiber intake and save prep time. Just be sure to scrub the potatoes thoroughly under cold water before slicing and cooking them.
Why did my Instant Pot Baked Potatoes turn out mushy? Mushy potatoes are usually the result of two things: either they were submerged directly in the cooking liquid (always use your steamer basket!), or they were left in the Instant Pot on the "Keep Warm" setting for too long after the pressure was released.
Can I cook whole potatoes instead of halving them? Yes, you can make whole Instant Pot Baked Potatoes. However, you will need to increase the High-Pressure cooking time. Medium-sized whole potatoes typically require about 15-18 minutes of cooking time, plus the 15-minute natural release. Always pierce whole potatoes with a fork a few times before cooking to prevent them from bursting.
How do I store and reheat leftover Instant Pot Baked Potatoes? Allow any leftovers to cool completely, then store them in an airtight container in the refrigerator for up to 4 days. To reheat, you can microwave them for 1-2 minutes or place them in a 350°F (175°C) oven until warmed through.
Pro Tips
- Always steam the potatoes on a trivet or in a basket, never directly in the water — elevation keeps them fluffy instead of waterlogged.
- Cut the halves as evenly as possible so nothing ends up under- or overcooked in the same batch.
- Give the pressure a full 15-minute natural release; venting too fast splits the skins and shocks the fluffy interior.
- Swap the water for vegetable or chicken broth if you want the steam to season the potatoes from the outside in.
- At 26g of carbs per serving, portion these modestly on a keto day or split one potato between two plates.
Frequently Asked Questions
Can I bake the potatoes in a regular oven?
Yes — 400°F (200°C) for about an hour gives the classic jacket, though the Instant Pot version is much faster.
How do I store leftovers?
Refrigerate up to 4 days and reheat halved in the oven or air fryer so the flesh warms through without going gluey.
Are Instant Pot baked potatoes keto?
Potatoes are starchy — 26g of carbs per serving — so treat them as a small side rather than a keto staple.
Can I freeze baked potatoes?
You can, though the texture softens; thaw overnight and crisp the skins in a hot oven before serving.
Recipe card below.
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Ingredients
Method
- Select the MANUAL (or Pressure Cook) setting on the appliance and set the cooking time for exactly 10 minutes at HIGH pressure.
- Once the cooking cycle is complete and the timer beeps, let the pressure Release Naturally (NR) for exactly 15 minutes without touching the venting valve.
- After 15 minutes, release any remaining steam manually by carefully turning the valve to Venting . Uncover the pot, gently remove your hot Instant Pot Baked Potatoes, season evenly with 1. 0 tsp. (0. 1 oz / 5g) salt, and serve immediately.
- Don't Rush the Release: The 15-minute Natural Pressure Release (NPR) is crucial for the perfect Instant Pot Baked Potatoes. Releasing the pressure too quickly can cause the potato skins to split and the rapid temperature change can alter their fluffy interior texture.
