Instant Pot Baked Potatoes are perfectly fluffy and delicious. Seasoned simply, they’re perfect for your favorite toppings.
Classic Baked Potatoes are a delicious, simple Side Dish. Baking them in the oven is easy enough, but it takes about twice the cook time that Instant Pot Baked Potatoes do.
Why You’ll Love Instant Pot Baked Potatoes?
- The Instant Pot does most of the work making these potatoes nice and fluffy without having to wait as long as you would’ve baking them.
- A quick finish in the oven crisps up the skins for that classic baked potato texture.
Sabrina’s Instant Pot Baked Potato Recipe
Instant Pot Baked Potatoes are truly a game changer. Using a pressure cooker decreases the cooking time by half without sacrificing taste or texture. Also, if you want crispy skin, pop them in the oven for a few minutes, and they’ll taste like they were baked in there the whole time! Serve with classic toppings on the side, and with your favorite dinner mains like Baked Chicken Tenderloins, Ranch Pork Chops, or Crispy Rotisserie Chicken Thighs. Check out the Variations section for other topping ideas and more.
Recipe Card
Ingredients
- 2 cups water
- 5 pounds russet potatoes , medium size, scrubbed clean
- 4 tablespoons unsalted butter , melted
- 2 teaspoons kosher salt
- 1 teaspoon coarse ground black pepper
Instructions
- Preheat oven to 450 degrees.
- To a 6 quart instant pot (pressure cooker) add the metal rack insert.
- Pierce the potatoes with a fork 10 times each.
- Pour in the water, then add potatoes.
- Cook on high pressure for 20 minutes, then release pressure naturally.
- To have crispy baked potatoes, use the oven to finish.
- Carefully remove potatoes to a baking sheet.
- Brush with butter, season with salt and pepper.
- Bake for 8-10 minutes.
Nutrition
Want to save this recipe? Create a free account to easily save your favorite recipes
Chef’s Note
It’s really important that you choose potatoes that are similar in size so they finish cooking at the same time. If your potatoes are especially large, they may need a few extra minutes under pressure.
Table of contents
Can this be made ahead of time?
Yes, and the best approach would be to save the oven finish for just before serving. Pressure cook the potatoes as directed, let them cool, then refrigerate in an airtight container for up to 3-4 days. When ready to serve, brush with melted butter, season, and bake at 450 degrees for about 15-20 minutes, or until heated through and crispy on the outside.
How to Store
- Serve: Keep this recipe at room temperature for up to 2 hours before storing in the fridge.
- Store: Keep in the fridge for up to 1 week. Line an airtight container with paper towels to absorb moisture.
- Freeze: Wrap cooled potatoes in tin foil, and put them in a freezer bag to keep them frozen for up to 6 months. To reheat, keep them in their tin foil and pop them in a 300 degree oven and bake for 60-90 minutes, or until heated through.
Variations
- Potatoes: Instead of russet, you can use your other favorite potatoes. Yukon gold, melody, or even sweet potatoes could work well. You’ll still want to use medium sized potatoes so that the cooking time for the recipe stays the same.
- Seasonings: Try sprinkling rosemary, onion powder, garlic powder, paprika, red pepper flakes, or parsley over your potatoes.
- Toppings: Add any of your favorite potato toppings like bacon or turkey bacon pieces, sour cream, salsa, beans, chives, diced tomatoes, sautéed mushrooms or onions.
- Cheese: Cheddar cheese, Monterey jack, Swiss, smoked gouda, or provolone make great toppings.
Related Recipes
Delicious Potato Recipes
