Instant Pot Baked Potatoes are so easy to make! A few minutes of high pressure turns hard, raw potatoes into fluffy, cooked baked potatoes. Cooking in the Instant Pot makes both the skin and the inside soft. If you like crunchy, salty potato skins, I’m including directions to pop the potatoes into the oven for a few minutes after they are finished in the Instant Pot.

Gather up your ingredients.

Scrub the potatoes clean and prick 6-7 times with a fork to release steam when cooking. Be sure not to skip this step or your potato will burst.

Set the trivet in bottom of the Instant Pot. Add 1 cup of cold water. Be sure it’s not warm water, as that will change the time the Instant Pot takes to come to pressure and affect the cooking time.

Layer the potatoes on the trivet, stacking if necessary.

Seal the valve on the Instant Pot, set on manual HIGH pressure. (12 minutes for small, 1 6minutes medium size, 18 minutes for large, and 24 minutes for extra-large potatoes) 

Allow the pressure to release naturally for 10 minutes, then do a quick release. Use tongs to remove the potatoes as they will of course be hot but may also be releasing steam through the little holes pricked in them.

OPTION: If you would like crispy skin, simply add some olive oil and season with Kosher salt to taste. Set under the oven broiler for 4-6 minutes, depending on the size of the potato. 

If you love this Instant Pot Baked Potatoes recipe, you might also like my Instant Pot Shredded Chicken Breast, Instant Pot White Rice, and Instant Pot Quinoa.

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