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If there’s one kitchen hack that has saved me countless evenings, it’s making baked potatoes in the Instant Pot. As someone who juggles family, work, and food photography, I need recipes that deliver comfort and flavor without hours in the oven. These Instant Pot Baked Potatoes are fluffy on the inside, perfectly cooked every time, and ready in just about 30 minutes with prep and pressure release.
I first started making them on busy skating practice nights—by the time practice was wrapping up, dinner was almost ready. This quick method also inspired me to create other Instant Pot favorites like my Easy Instant Pot Potato Salad and Instant Pot Creamy Mashed Potatoes, which are perfect for when I want to stretch one simple ingredient into multiple meals without spending hours in the kitchen.
Why You’ll Love This Recipe
- Time saver – No more waiting an hour for oven-baked potatoes. The Instant Pot has them ready in minutes.
- Consistently perfect – Each potato comes out fluffy and tender, never undercooked or dried out.
- Hands-off cooking – While the potatoes cook, I can prep toppings, set the table, or work on another recipe like my Instant Pot Potato Salad or Instant Pot Mashed Potatoes.
- Family favorite – Everyone can dress their potato their way, whether with sour cream and chives, or fully loaded with cheese and bacon.
Watch how I make this recipe
Tools That Make It Easier
- Instant Pot (Pressure Cooker): My go-to tool. It cooks the potatoes evenly and much faster than the oven. Once I discovered this trick, I rarely bake potatoes in the oven anymore.
- Measuring Cup: Essential for adding the right amount of water. Too little and the Instant Pot won’t pressurize; too much and your potatoes can get soggy.
- Silicone Roasting Rack: Keeps the potatoes lifted off the bottom so they don’t scorch and allows steam to circulate, ensuring even cooking. It also makes cleanup easier!
What You’ll Need From Your Pantry
- 3 lbs potatoes (about 4 medium)
- 1 cup water
Optional Garnishes:
- Sour cream
- Cheddar cheese (grated)
- Unsalted butter
- Green onions
- Bacon bits
- Radishes
- Parsley
- Jalapeño slices
Before You Start: My Quick Tip
- Size matters: Medium potatoes work best with the 12-minute timing. If using larger russets, go for 14–15 minutes.
- Don’t skip poking holes: It prevents them from bursting while cooking.
- Crispy skin option: After cooking, place potatoes under the broiler for 5 minutes for that classic baked potato skin.
- Meal prep trick: Cook a big batch, refrigerate extras, and reheat in the microwave or air fryer for quick meals all week.
- Family favorite topping bar: I like to set out toppings like in my Bagel Brunch Board—everyone can pick and choose, and it feels like a party even on a weeknight.
Potato Portions Per Person
If you’re wondering how many pounds of potatoes to plan per person, here’s a quick guide I use when meal prepping or hosting family dinners.
| Number of People | Pounds of Potatoes Needed |
| 1 person | ¾ lb (about 1 medium potato) |
| 4 people | 3 lbs (about 4 medium potatoes) |
| 6 people | 4.5 lbs |
| 8 people | 6 lbs |
| 10 people | 7.5 lbs |
This table has saved me from both running short and having way too many leftovers. I like to err on the side of a little extra because leftover potatoes make fantastic next-day meals.
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Let’s Make It Together
Step 1: Prep the Potatoes
- Wash potatoes thoroughly and pat dry.
- Use a fork to poke each potato about 6 times so steam can escape during cooking.
Step 2: Cook in the Instant Pot
- Place the silicone rack inside the pot. Add 1 cup of water.
- Place potatoes on top of the rack.
- Lock lid, set to Pressure Cook (High) for 12 minutes.
- Allow a 5-minute natural release, then carefully quick release the rest of the pressure.
- Test with a knife—if it slides in easily, they’re ready. If not, cook 2 more minutes.
Step 3: Garnish & Serve
- Cut potatoes open, fluff with a fork.
- Add butter and cheese first so they melt right into the potato.
- Pile on your favorite toppings and enjoy!
Recipe variations
Want to switch things up? Here are a few fun ways I like to change this recipe depending on the mood or season:
- Cheesy Broccoli Potatoes: Top baked potatoes with steamed broccoli and extra cheddar.
- Loaded Chili Potatoes: Spoon over leftover chili and sprinkle with onions and jalapeños.
- Tex-Mex Style: Add black beans, salsa, and avocado slices for a hearty twist.
- Breakfast Potatoes: Pile on scrambled eggs, bacon, and shredded cheese for a brunch-friendly meal.
- Sweet Potato Swap: Use sweet potatoes instead of russets and finish with cinnamon butter or maple syrup.
Storage and Leftovers
If you have extras (which I often plan for!), here’s how I store them:
- Meal prep tip: I like to cube leftover potatoes and toss them into breakfast scrambles or soups the next day.
- Refrigerator: Keep baked potatoes in an airtight container for up to 4 days. They’re perfect for quick lunches or reheated as a side dish.
- Freezer: Wrap cooled potatoes individually in foil, then place in a freezer bag. Store for up to 2 months. To reheat, thaw overnight in the fridge and warm in the oven or air fryer.
More Instant Pot Recipes You’ll Love
- Easy Instant Pot Potato Salad
- Instant Pot Creamy Mashed Potatoes
- Instant Pot Chicken Breast
- Easy Instant Pot Shredded Chicken
- Instant Pot No-Peel Hard-Boiled Eggs
Instant Pot Baked Potatoes
Video
Ingredients
Baked Potatoes
- 3 lb Potatoes about 4 medium size potatoes
- 1 cup water
Instructions
Baked potatoes
- Gather and measure all the ingredients you’ll need.
- Rinse the potatoes well under running water.
- Pat the potatoes dry with a clean kitchen towel.
- Use a fork to poke each potato about six times, making sure to get all sides.
- Get your Instant Pot ready for use.
- Place the silicone insert at the bottom to keep the potatoes from sticking or burning.
- Add the potatoes and water into the Instant Pot.
- Seal the pot, set it to “Pressure Cook” on high, and cook for 12 minutes.
- Let the pot rest for 5 minutes once cooking ends, then carefully release the pressure and open. Check doneness with a knife—it should slide in easily. If not, cook 2 more minutes.
Nutrition
From My Kitchen to Yours
Meal Prep Recipes
- Easy Mexican Rice – Fluffy, Flavorful, and Authentic
- Easy Baked Chicken Breast – Juicy, Flavorful & Ready in 30 Minutes
- Easy Ground Turkey Empanadas for Lunch or Snacks
- Stuffed chili peppers
- How to Make a Breakfast Empanada with Eggs and Sweet Potato
- Easy Broccoli Mac and Cheese for a Quick Weeknight Meal
I’ve Got Answers
Can I stack the potatoes?
Yes! As long as they’re similar in size, stacking won’t affect cook time.
Do I need to wrap them in foil like oven-baked potatoes?
Not at all. The steam cooks them perfectly without foil.
Can I use sweet potatoes instead?
Absolutely! Sweet potatoes need about 15 minutes for medium size. They come out tender and delicious. I even like to serve them with cinnamon butter, inspired by my Pumpkin Spice Fudge.
How do I reheat leftovers?
Microwave for 2 minutes or crisp in the oven/air fryer for 10 minutes at 400°F.
Can I cook more than 4 potatoes at once?
Yes! Just don’t overcrowd. You can cook 6–8 if your Instant Pot is large, timing stays the same.
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Food Photography & Video Tips from My Studio
Here’s a peek at the tools, gear, and camera setups I use to film my recipe videos and photograph food at home. Over the years, I’ve tested dozens of different setups, and now I’m sharing what actually works for me—whether I’m filming overhead shots for YouTube or styling still photos for my blog. If you’re curious about how I create the content you see here, these posts are a great place to start.
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