These Instant Pot Baked Potatoes are the best way to make baked potatoes. They cook up tender and perfect in the Instant Pot every time in a fraction of the time your oven would, and with half the work! Freezer-friendly, vegan, Whole30 and easy to make ahead!
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Perfect Instant Pot Baked Potatoes
This easy Instant Pot Baked Potatoes recipe proves that the best appliance for baking potatoes is the Instant Pot. It’s such a quick and easy way to make an otherwise time-consuming dish. And the result is soft and creamy baked potatoes that taste better than ever!
Just like our Instant Pot Sweet Potatoes, these can be seasoned after they’re baked. You only need the potatoes and some water to cook them up beautifully. How easy is that?
Baked potatoes are a fool-proof dish that can be served as a simple lunch, a holiday side or anything in between. This recipe will become your go-to method for making them!
This healthy dish is a great option for vegan, grain-free and gluten-free eaters. It also works with the Whole30 diet with the new rules. If baked potatoes weren’t already one of your go-to lunch or side dish options, they will be now!
Ingredients You’ll Need
You don’t need much to cook potatoes in the pressure cooker. Just water and potatoes! The rest of the ingredients are optional toppings that work with the dietary restrictions above.
- Medium Russet Potatoes: They should each be between 8-10 ounces. Scrub, rinse and dry them before using.
- Cold Water: One cup, to be exact.
- Salt & Pepper: To taste.
- Vegan Butter: Or ghee. Feel free to use grass-fed butter if you’re not vegan or dairy-free.
- Chopped Parsley: Or chives, to garnish!
How to Cook Potatoes in the Instant Pot
If you’ve used your Instant Pot to cook before, you know the drill. Nevertheless, here’s a detailed explanation of how to make instant pot baked potatoes.
- Pierce Potatoes: Pierce the potatoes all around with a fork.
- Assemble in Instant Pot: Place a metal trivet or a steamer basket to the inner pot of a 6-quart pressure cooker. Add the water then place the potatoes on top of the trivet.
- Steam: Close the lid and seal. Push the valve to steam.
- Cook: Press the MANUAL or HIGH PRESSURE BUTTON and set the cook time for 15 minutes.
- Release Steam: Once the cook time is up, allow the steam to naturally release for 10-15 minutes before opening the pressure cooker and serving.
- Remove & Serve: Use tongs to remove the potatoes from the Instant Pot and then cut each one lengthwise to split. Serve with optional toppings.
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Cooking Times by Size
The cooking times for this recipe vary depending on the size of your potatoes. You can use any size of potatoes as long as you adjust accordingly!
- Small Potatoes: If your potatoes are 6-8 ounces, you’ll want to cook them for 12 minutes and naturally release the steam for 10 minutes.
- Medium Potatoes: Cook 8-10 ounce Russet potatoes for 15 minutes, and release the steam for about 13 minutes.
- Large Potatoes: 10-12 ounce potatoes should be cooked for 18 minutes. It will take the pressure cooker 7 to 10 minutes to come to pressure. Release the steam for 15 minutes if using large potatoes.
Tips for Success
Want some extra tips for making flawless baked potatoes in the Instant Pot? Read on!
- Use Evenly Sized Potatoes: All of your potatoes should be a similar size so they cook evenly. Make sure you use either all small potatoes, all medium potatoes or all large potatoes.
- Pierce Potatoes All Around: Just as if you were cooking them in the oven, you need to puncture your potatoes with the prongs of a fork before pressure cooking.
- Use Trivet & One Cup of Water: No matter what size your potatoes are, they should be cooked with just one cup of cold water. Be sure to place the potatoes over a metal trivet or a steamer basket so they’re not touching the water.
- Do a Natural Release: Follow the natural release directions in the recipe rather than doing a quick release. If the steam leaves the Instant Pot too rapidly, your potatoes won’t finish cooking.
Topping Ideas
There are tons of toppings that taste terrific on baked potatoes, no matter what dietary restrictions you may have! Here are a few suggestions:
- Vegan Sour Cream: For that cool and creamy topping that melts into the potato and makes it even more delicious, just use your favorite brand of vegan sour cream.
- Vegetables: We love a good baked potato topped with a heaping pile of veggies. Olives, beans, broccoli, avocados – you name it!
- Vegan Cheese: You can’t go wrong with cheese as a topping…ever. It’s an easy way to give your potatoes a little something extra.
- Tofu: Our ultra crispy Air Fryer Tofu is always a treat, but it’s especially tasty on top of a steaming baked potato!
Serving Suggestions
Plenty of main dishes and other sides pair wonderfully with baked potatoes. They couldn’t be more versatile! I like serving mine alongside the following recipes.
- Serve with Chili: Our easy recipe for Vegan Chili is the ultimate pairing for these baked potatoes. Such a hearty and comforting homemade dinner idea!
- Pair with Roasted Veggies: Two negatives might not make a positive, but two side dishes can certainly make a meal! Serve your baked potatoes with a fresh and healthy side of Air Fryer Asparagus.
- Serve with Soup or Stew: This Instant Pot Minestrone Soup or Vegetable Stew are both another tasty and nutritious recipe to go along with baked potatoes.
How to Store and Reheat Leftovers
Leftover baked potatoes should be stored in the fridge once they’ve cooled down completely. You can either keep them in an airtight container or wrap them well in aluminum foil. They’ll stay fresh for 3-4 days. Reheat them in the air fryer at 350°F for 3-4 minutes, or until warmed to desired temperature.
Can You Freeze Baked Potatoes?
Yes, you can! To freeze air fryer baked potatoes, wrap them well in aluminum foil once they’re completely cooled, then place them in freezer-safe bags with all the air squeezed out. Enjoy frozen potatoes within 6 months.
More easy potato recipes you will love:
More Instant Pot recipes:
Easiest Instant Pot Mashed Potatoes
Instant Pot Lemon Chicken with Garlic
These Instant Pot Baked Potatoes are the best way to make baked potatoes. They cook up tender and perfect in the Instant Pot every time in a fraction of the time your oven would, and with half the work! Freezer-friendly, vegan, Whole30 and easy to make ahead!
- 4 medium Russet potatoes 8-10 oz each; scrubbed, rinsed and dried
- 1 cup cold water
- coarse salt and freshly cracked black pepper
- vegan butter or ghee you can use grass-fed butter if not vegan/dairy-free
- fresh chopped parsley or chives
Pierce the potatoes all around with a fork.
Place a metal trivet or a steamer basket inside to the inner pot of a 6-quart pressure cooker then add the water.
Place the potatoes on top of the trivet. Close the lid and seal. Push the valve to steam.
Press the MANUAL or HIGH PRESSURE BUTTON and set the cook time for: 12 minutes for small (6 to 8 ounces) potatoes, 15 minutes for medium (8 to 10 ounces) potatoes, or 18 minutes for large (10 to 12 ounces) potatoes. It will take the pressure cooker 7 to 10 minutes to come to pressure.
Once the cook time is up, allow steam to naturally release for 10 minutes for small potatoes and 15 minutes for larger potatoes, before opening the pressure cooker and serving.
Use tongs to remove the potatoes from the instant pot and then cut each one lengthwise to split. Serve with optional toppings.
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