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Home Method Instant Pot Instant Pot Side Dishes
5
/5
35 minutes minutes

PERFECT Instant Pot Baked Potatoes- all sizes!

Dairy Free Dairy-Free Gluten Free Gluten Free Nut Free Nut Free Vegan Vegan Vegetarian Vegetarian
Jump to Recipe
By: Denise Bustard3 Comments
Posted: 4/12/21 Updated: 4/14/21

This post may contain affiliate links. Please read our disclosure policy.

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!

row of potatoes in increasing time with cook times labelled on each
Jump to... show
1 Reasons you'll ♡ this recipe
2 Recipe video
3 Step by step directions
4 Recipe tips
5 FAQ
6 Storage
7 What goes well with baked potatoes?
8 More Instant Pot recipes
9 PERFECT Instant Pot Baked Potatoes (all sizes!)

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

  • potato with measuring tap measuring 1.5 inches
    under 2 inches- 15 min
  • potato with measuring tap measuring 2.5 inches


    2-3 inches- 25 min
  • potato with measuring tape measuring 3.5 inches
    3+ 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
  • overhead view of 5 potatoes in instant pot before cooking
  • instant pot with 15 minutes on the timer

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).

  • instant pot with air fryer lid on
  • overhead view of baked potatoes in the instant pot

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.

instant pot baked potato broken open with melted butter and pepper

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

Do potatoes get mushy in the Instant Pot?

No. When cooked this way, the russet potatoes had fluffy, tender insides, and crisp skin.

Can I swap for other potato varieties?

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!

Can I skip the natural pressure release?

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
close up view of soft, fluffy insides of baked potato

More Instant Pot recipes

  • Instant Pot Corn on the Cob
  • Instant Pot Spaghetti Squash
  • Instant Pot Carrots
  • Instant Pot Wild Rice Pilaf
  • cooked jasmine rice on a rice paddle held above instant pot
    Instant Pot Jasmine Rice
  • overhead shot of a pile of corn cobs with knob of butter and pepper on top
    Instant Pot Corn on the Cob
  • bowl of quinoa in front of an instant pot
    Perfect, Fluffy Instant Pot Quinoa
  • a large black bowl of cooked farro
    How to Cook Farro

Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!

row of potatoes in increasing time with cook times labelled on each

PERFECT Instant Pot Baked Potatoes (all sizes!)

5 from 7 votes
Prep Time: 5 minutes mins
Cook Time: 15 minutes mins
Time to pressurize + natural pressure release: 15 minutes mins
Total Time: 35 minutes mins
Print Rate
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.
6

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 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
    potato with measuring tap measuring 1.5 inches
  • 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.
    overhead view of 5 potatoes in instant pot before cooking
  • 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).
    instant pot with 15 minutes on the timer
  • 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.
    instant pot with air fryer lid on
  • Serve- Cut potatoes open and fluff up with a fork. Add butter, sour cream, salt and pepper, and your favorite toppings.
    instant pot baked potato broken open with melted butter and pepper

Tips:

Important
Do not skip the 10 minute natural pressure release. If pin drops before 10 minutes is up, let the Instant Pot sit. This helps prevent the potatoes from drying out.
Storage
Cool potatoes completely before storing:
  • 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
Reheating
Potatoes can dry out when reheating, so you may want to bake in a covered dish. Heat oven to 350°F and bake potato for 20 minutes, or until heated through.
 
 

Video

Nutrition Information

Serving: 1small potato, Calories: 119kcal, Carbohydrates: 27g, Protein: 3g, Fat: 1g, Saturated Fat: 1g, Sodium: 8mg, Potassium: 630mg, Fiber: 2g, Sugar: 1g, Vitamin A: 2IU, Vitamin C: 9mg, Calcium: 20mg, Iron: 1mg
Author: Annie Holmes
Course: Side Dish
Cuisine: American

© 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.

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Meet Denise Bustard

Denise Bustard is the creator of Sweet Peas and Saffron, a meal prep-focussed food blog. With a PhD in biochemistry, Denise takes a scientific approach to perfecting her recipes. You can find Denise's work featured on Huffington Post, MSN, Self and more.

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Reader Interactions

5 from 7 votes (5 ratings without comment)

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Recipe Rating




  1. Amanda Brenner says

    Posted on 8/2/24 at Posted on 8/2/24

    5 stars
    Great tutorial. Thanks so much! I do use the crisper lid, spray oil and sea salt flakes.

    Reply
  2. Skye says

    Posted on 7/23/24 at Posted on 7/23/24

    5 stars
    Works like a charm

    Reply
  3. Charlotte Roberts says

    Posted on 4/22/21 at Posted on 4/22/21

    Are any cooking/venting times necessary if you cook/bake less than 2 pounds of potatoes

    Reply

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