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Instant Pot Baked Potatoes

Instant Pot baked potatoes cook under pressure until tender, with fluffy centers that are easy to check with a knife. The 6-quart Instant Pot makes a hands-off side dish using just water and russet potatoes.
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Prep Time 5 minutes
Cook Time 17 minutes
natural pressure release 10 minutes
Total Time 32 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 204
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup water
  • 4 russet potatoes medium (about 8 ounces each), scrubbed

Equipment

  • 1 6-quart Instant Pot

Method
 

  1. Pour the water into a 6-quart Instant Pot and set the trivet inside.
  2. Prick each potato several times with a fork, then arrange them on the trivet; lock the lid and set the steam valve to Sealing.
  3. Cook on High Pressure for 15 minutes, then let the pressure release naturally for 10 minutes before carefully turning the valve to Venting.
  4. Check that a knife slides easily into the center of each potato; if needed, return any firm potatoes to the pot and cook on High Pressure for 2 more minutes, then quick-release the pressure.

Notes

For evenly cooked potatoes, choose potatoes of similar size. Refrigerate leftovers in an airtight container for up to 4 days; freezing is also suitable for up to 3 months.