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PERFECT Instant Pot Baked Potatoes (all sizes!)

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.
Prep Time5 minutes
Cook Time15 minutes
Time to pressurize + natural pressure release15 minutes
Total Time35 minutes
Course: Side Dish
Cuisine: American
Diet: Gluten Free, Low Fat
Servings: 6
Calories: 119kcal
Author: Denise Bustard

Equipment

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

Video

Notes

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.
 
 

Nutrition

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