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Four baked potatoes in an instant pot
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5 from 4 votes

Instant Pot Baked Potatoes

Instant Pot Baked Potatoes turn out perfectly fluffy inside and crispy outside with no tin foil! Plus they cook in almost half the time.
Prep Time5 minutes
Cook Time14 minutes
Natural Release Time20 minutes
Total Time39 minutes
Course: Dinner, Side Dish
Cuisine: American
Keyword: Baked Potato, Instant Pot
Servings: 4
Calories: 168kcal
Author: Kelsey Crist

Equipment

  • Instant Pot Pressure Cooker

Ingredients

  • 4 medium russet potatoes
  • 1 cup water
  • toppings of your choice

Instructions

  • Scrub the potatoes. Using a fork, poke holes all over the potatoes. Pour water into the Instant Pot. Place trivet over the water and place the potatoes on top of the trivet.
    Four raw potatoes in an instant pot
  • Place the lid on the Instant Pot and set the vent to sealing. Cook potatoes with the Manual setting on high pressure for 14 minutes. Once the timer goes off, let the Instant Pot do a natural pressure release. This can take 15-20 minutes. Once the pressure pin has dropped, open the lid and remove the potatoes.
    Four baked potatoes in an instant pot
  • Serve with the toppings of your choice!
    Four baked potatoes, cut in half and loaded with sour cream, cheese, bacon, and green onions

Video

Notes

Topping Ideas for Baked Potatoes:

  • Simple: Butter, salt, pepper, and chives.
  • Loaded: Sour cream, cheddar cheese, bacon bits, green onions, salt, and pepper.
  • Chili Cheese Potato: Chili and cheddar cheese.
  • Broccoli Cheddar Potato: Broccoli and melted cheese.

Nutrition

Calories: 168kcal | Carbohydrates: 38g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Sodium: 14mg | Potassium: 888mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 12mg | Calcium: 29mg | Iron: 2mg