This tutorial for Instant Pot baked potatoes includes all sizes, to get you perfect, fluffy insides each and every time. Also includes an option for crisping up the skin using the Instant Pot air fryer lid.
When it comes to cooking Instant Pot sweet potatoes, I found that the 'one size fits all' approach just didn't work for me. Similarly, russet potatoes come in all shapes and sizes, and after having under-done Instant Pot baked potatoes one too many times, I set off to test the cook times for different sized potatoes. The result? A simple chart that gets you perfectly done potatoes each and every time!
Cooking your potatoes in the Instant Pot means you don't have to turn on your oven. It cooks them quickly and efficiently, and yields perfectly tender, fluffy insides each time!
Don't forget to pin this post to save it for later!
Reasons you'll ♡ this recipe
- your potatoes cook through quickly and efficiently, with perfectly fluffy insides
- the cook chart in this post helps you get perfectly cooked small, medium and large potatoes
- you can crisp up the skins using the Instant Pot lid if you have one!
Recipe video
See exactly how to cook Instant Pot baked potatoes by watching the video below! You can find more of my recipe videos on my YouTube channel.
Step by step directions
under 2 inches- 15 min
2-3 inches- 25 min3+ inches- 35 min
1. Prepare your potatoes- Start by scrubbing your potatoes, then pricking them all over with a fork. Next, measure the width of your potatoes. Depending on the thickness of your potatoes, you will cook for different amounts of time.
- small (2 inches or less)- 15 minutes with a 10 minute natural pressure release
- medium (2-3 inches)- 25 minutes with a 10 minute natural pressure release
- large (3 inches +)- 35 minutes with a 10 minute natural pressure release
2. Prepare the Instant Pot- add 1 cup of water to the stainless steel insert of your Instant Pot. Place the trivet on top, and arrange potatoes on trivet.
3. Cook- Place the lid on the Instant Pot, set the steam release handle to the 'sealing' position. Cook for on high pressure for 15 minutes. When the Instant Pot completes its cooking cycle, allow it to sit for 10 minutes (even if the pin drops).
4. Optional- If you have an Instant Pot air fryer lid, consider crisping up the skin! Unplug the Instant Pot and remove the lid. Spritz the potatoes with spray oil, and season with salt. Place the air fryer lid onto the Instant Pot, and set the timer for 10 minutes at 400°F.
Would you like to save this?
We'll email this post to you, so you can come back to it later!
Recipe tips
Prick potatoes with a fork
Before adding your potatoes to the Instant Pot, prick them 6-8 times with a fork. This helps steam escape from the potatoes while they cook, preventing them from exploding while cooking.
Don't skip the natural pressure release
When testing Instant Pot baked potatoes, I found that potatoes cooked with a quick release required a much longer cook time, and always ended up dry on the inside. Letting the potatoes rest while the pressure naturally releases may help the moisture settle in the potatoes, as their insides were far more tender and moist.
FAQ
No. When cooked this way, the russet potatoes had fluffy, tender insides, and crisp skin.
Good question- we only tested russet potatoes for this recipe. Drop us a comment if you try other varieties so we can hear if the cook times worked for you!
NO! This was absolutely essential to get the soft, fluffy insides. When we did a quick pressure release, the potatoes required a longer cook time, and ended up dry and tougher.
Storage
After cooking, cool potatoes completely.
- Store in an air tight container in the fridge for up to 4 days.
- To freeze, wrap in wax paper, then place in a freezer bag or meal prep container. Freeze for up to 3 months
Reheating- heat in a 350°F degree oven for 20 minutes, until warmed through.
What goes well with baked potatoes?
- Perfect Baked Chicken Breast
- Crispy Baked Chicken Thighs
- Herb Crusted Broiled Salmon
- Our Staple Kale Salad
- Air Fryer Broccoli
- 7 Chicken Marinade Recipes
More Instant Pot recipes
- Instant Pot Corn on the Cob
- Instant Pot Spaghetti Squash
- Instant Pot Carrots
- Instant Pot Wild Rice Pilaf
Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!
PERFECT Instant Pot Baked Potatoes (all sizes!)
Ingredients
- 2 lbs russet potatoes
- spray oil
- salt
Suggested toppings
- butter
- sour cream
- shredded cheese
- green onions
- salt & pepper
Instructions
- Prepare your potatoes- Start by scrubbing your potatoes, then pricking them all over with a fork. Next, measure the width of your potatoes. Depending on the thickness of your potatoes, you will cook for different amounts of time.small (2 inches or less)- 15 minutes with a 10 minute natural pressure releasemedium (2-3 inches)- 25 minutes with a 10 minute natural pressure releaselarge (3 inches +)- 35 minutes with a 10 minute natural pressure release
- Prepare the Instant Pot- add 1 cup of water to the stainless steel insert of your Instant Pot. Place the trivet on top, and arrange potatoes on trivet.
- Cook- Place the lid on the Instant Pot, set the steam release handle to the 'sealing' position. Cook for on high pressure for 15 minutes. When the Instant Pot completes its cooking cycle, allow it to sit for 10 minutes (even if the pin drops).
- Optional- Crisp Skin Up- If you have an Instant Pot air fryer lid, consider crisping up the skin! Unplug the Instant Pot and remove the lid. Spritz the potatoes with spray oil, and season with salt. Place the air fryer lid onto the Instant Pot, and set the timer for 10 minutes at 400°F.
- Serve- Cut potatoes open and fluff up with a fork. Add butter, sour cream, salt and pepper, and your favorite toppings.
Would you like to save this?
We'll email this post to you, so you can come back to it later!
Tips:
- fridge- store in an air tight container in the fridge for up to 4 days
- freezer- wrap individual potatoes in wax or parchment paper, then place in a freezer bag or meal prep container; freeze for up to 3 months
Video
Nutrition Information
© Sweet Peas & Saffron - Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Amanda Brenner says
Great tutorial. Thanks so much! I do use the crisper lid, spray oil and sea salt flakes.
Skye says
Works like a charm
Charlotte Roberts says
Are any cooking/venting times necessary if you cook/bake less than 2 pounds of potatoes