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Instant Pot Baked Potatoes

Jyoti Behrani
This Instant Pot Baked Potatoes recipe is one of the quick and easy recipe for making perfectly cooked, fork tender, fluffy potatoes every time in a pressure cooker. 
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Side Dish
Cuisine American, Indian
Servings 4

Ingredients
  

  • 4 medium size (7-9 oz) russet potatoes
  • 1 cup water

Optional Ingredients:

  • oil
  • salt
  • coarsely crushed black peppercones / black pepper powder
  • sour cream or thick yogurt
  • fresh cilantro

Instructions
 

INSTANT POT BAKED POTATOES:

  • Wash the potatoes.
    Note: No need to prick the potatoes.
  • Add water, place a trivet, add potatoes. Close the lid, vent sealed.
    Note: For xx-large (16 oz or larger) potatoes, add 2 cups of water.
  • Turn ON Manual / Pressure cook (high) for 15 minutes.
    Note: Adjust the cooking time depending upon the size of the potato. Please refer to recipe notes (below) for cooking times.
  • Let pressure release naturally, around 10 minutes. Open the lid, remove the potatoes.
  • Potatoes are now ready to be used into your favorite dish. Enjoy!

OPTIONAL

  • Turn on oven, preheat to broil.
  • Place the potatoes on a baking sheet, drizzle some oil, salt.
  • Broil the potatoes for 4-5 minutes or until lightly brown in color.
  • Remove from the oven. Sprinkle some black pepper, dollop of sour cream or yogurt. Garnish with some fresh cilantro. Enjoy!

Notes

  1. Please adjust the cooking time depending upon the size of the potato.
    • small (5-6 oz) = 12-15 min,
    • medium (7-9 oz) = 15-20 min,
    • large (10-12 oz) = 20-25 min,
    • x-large (13-15 oz) = 25-20 min,
    • xx-large (16 oz or larger) = 45 min
  2. For xx-large potatoes, I add 2 cups of water in the inner pot.
  3. No need to prick the potatoes.
  4. If cooking in large quantity, add an extra cup of water. 
Keyword potatoes, baked potatoes, instant pot, instant pot potatoes, instant pot recipes