Whole baked potatoes in the Instant Pot keep their fluffy centers while olive oil, salt, and pepper season the skins. Ten minutes of pressure cooking and a quick release do the work. Finish them under the broiler if you love a steakhouse-style crisp skin.
Ingredients
- Russet Potatoes: 6-8 medium potatoes (approx. 40.0 oz / 1134g)
- Kosher Salt: 0.5 tsp. (0.1 oz / 3g)
- Black Pepper: 0.5 tsp. (0.1 oz / 2g), ground
- Olive Oil: 2.0 tbsp. (1.0 oz / 28g)
- Water: 1.0 cup (8.0 oz / 240g)
Step-by-Step Directions
- Wash the 6-8 medium Russet potatoes and pat them dry with a clean kitchen towel. Using a fork, carefully pierce the middle of each potato several times to allow steam to escape during cooking.
- In a small mixing bowl, combine the 0.5 tsp. (0.1 oz / 3g) kosher salt, 0.5 tsp. (0.1 oz / 2g) ground black pepper, and 2.0 tbsp. (1.0 oz / 28g) olive oil. Mix the ingredients thoroughly until well blended.
- Add the prepared potatoes to the bowl. Use a pastry brush to evenly coat the exterior of each potato with the oil and seasoning mixture.
- Pour the 1.0 cup (8.0 oz / 240g) water into the inner pot of your Instant Pot. Place a steam rack directly inside the pot.
- Place the seasoned potatoes carefully onto the steam rack. Close the Instant Pot lid, lock it securely into place, and ensure the steam release valve is set to the "Sealing" position.
- Select the "MANUAL" setting and cook on HIGH pressure for exactly 10 minutes.
- Once the 10-minute cooking timer goes off, perform a Quick Release by carefully turning the release valve to the "Venting" position. Wait until the float valve pin completely drops before safely unlocking and removing the lid.
- Transfer the cooked Whole Baked Potatoes to a serving bowl. Serve immediately, generously topped with butter and fresh dill to taste.
Nutritional Information
(Approximate values per serving, based on 6 servings)
- Calories: 150 kcal
- Carbohydrates: 26g (0.92 oz)
- Protein: 3g (0.11 oz)
- Fat: 4.5g (0.16 oz)
Pro Tips
As a chef, I always recommend a few little tweaks to elevate a simple recipe into something truly spectacular. Here is how to ensure your Whole Baked Potatoes come out perfectly every single time:
- Select Uniform Sizes: For the most consistent cook time, choose Russet potatoes that are as close to the same size and weight as possible. If you have a mix of large and small potatoes, the small ones will overcook while the large ones remain hard in the center.
- Crisp the Skins: The Instant Pot is incredible for speed and keeping the inside fluffy, but it won't give you a crispy skin. For that classic steakhouse finish, transfer your cooked Whole Baked Potatoes to an air fryer at 400°F (200°C) or a hot oven broiler for 3-5 minutes before serving.
- Don't Skip the Piercing: It might seem like a tedious step, but piercing your potatoes with a fork is non-negotiable. It allows the intense steam inside the potato to escape, preventing them from bursting under high pressure.
- Infuse the Water: To add extra depth to your Whole Baked Potatoes, try swapping the 1 cup (240 ml) of water in the Instant Pot for vegetable or chicken broth. Drop a couple of smashed garlic cloves or a sprig of fresh rosemary into the liquid to subtly infuse the potatoes as they steam.
Frequently Asked Questions
How long do Whole Baked Potatoes last in the fridge? Cooked Whole Baked Potatoes can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, slice them in half and microwave with a damp paper towel over them, or pop them in the oven at 350°F (175°C) until warmed through.
Can I make these Whole Baked Potatoes without a steam rack? It is highly recommended to use the steam rack (trivet) that comes with your pressure cooker. If you place the potatoes directly in the water at the bottom of the pot, they will boil rather than steam, leading to soggy, waterlogged Whole Baked Potatoes. If you lost your trivet, you can form a thick coil out of aluminum foil to keep the potatoes elevated above the water line.
Why are the insides of my Whole Baked Potatoes still hard? If your Whole Baked Potatoes are undercooked, they were likely larger than medium-sized (over 8 oz / 226.8 g). Simply lock the lid back on and cook at HIGH pressure for an additional 3-5 minutes, followed by another Quick Release.
What are the best healthy toppings for Whole Baked Potatoes? While butter and dill are classic, you can keep your Whole Baked Potatoes healthy by topping them with plain Greek yogurt (a great substitute for sour cream), fresh chives, a dollop of cottage cheese, or even steamed broccoli and a light sprinkle of sharp cheddar cheese.
Pro Tips
- Pierce each potato several times with a fork before cooking — steam needs an escape route or the potatoes can burst under pressure.
- Choose potatoes of similar size and weight so the batch finishes together instead of leaving hard centers next to overcooked ones.
- The Instant Pot gives soft skins; for the classic crisp finish, transfer the cooked potatoes to an air fryer at 400°F (200°C) or under the broiler for 3–5 minutes.
- Brush the seasoned oil mixture on every side before steaming so the skins taste as good as the flesh.
- Serve immediately topped with butter and fresh dill — at 26g of carbs per potato, keep portions modest on keto days.
Frequently Asked Questions
Can I make whole baked potatoes ahead?
Pressure-cook them ahead and refrigerate up to 4 days; rewarm whole in a hot oven and finish under the broiler for crisp skins.
Can I use sweet potatoes instead?
Yes — the same method works, though sweet potatoes are done in 8–10 minutes depending on size.
Are whole baked potatoes keto-friendly?
They are starchy at 26g of carbs each, so enjoy a half portion alongside a high-fat main on a keto day.
Why did my potatoes burst?
They were likely under-pierced or the pressure released too fast; always fork-pierce and follow the quick release once the timer ends.
Recipe card below.
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Ingredients
Method
- Wash the 6-8 medium Russet potatoes and pat them dry with a clean kitchen towel.
- Using a fork, carefully pierce the middle of each potato several times to allow steam to escape during cooking.
- In a small mixing bowl, combine the 0. 5 tsp. (0. 1 oz / 3g) kosher salt, 0. 5 tsp. (0. 1 oz / 2g) ground black pepper, and 2. 0 tbsp. (1. 0 oz / 28g) olive oil.
- Mix the ingredients thoroughly until well blended.
- Add the prepared potatoes to the bowl. Use a pastry brush to evenly coat the exterior of each potato with the oil and seasoning mixture.
- Pour the 1. 0 cup (8. 0 oz / 240g) water into the inner pot of your Instant Pot.
- Place a steam rack directly inside the pot.
- Place the seasoned potatoes carefully onto the steam rack. Close the Instant Pot lid, lock it securely into place, and ensure the steam release valve is set to the Sealing position.
- Select the MANUAL setting and cook on HIGH pressure for exactly 10 minutes.
- Once the 10-minute cooking timer goes off, perform a Quick Release by carefully turning the release valve to the Venting position. Wait until the float valve pin completely drops before safely unlocking and removing the lid.
- Transfer the cooked Whole Baked Potatoes to a serving bowl.
- Serve immediately, generously topped with butter and fresh dill to taste.
- Don't Skip the Piercing: It might seem like a tedious step, but piercing your potatoes with a fork is non-negotiable. It allows the intense steam inside the potato to escape, preventing them from bursting under high pressure.
