Nothing could be simpler than these instant pot baked potatoes!
I love a good baked potato, served simply with butter as a side dish, or decked out with all the fixings as a dinner to itself!
And this recipe is perfect if you’re short on time, as it takes only 30-45 minutes depending on the size of the potato.
There’s no worrying about over or under cooking them either when you’re using an instant pot – that’s why it’s my new favorite must have kitchen accessory!
It really should be on your list as it makes breakfast, lunch, and dinner so much easier in this fast paced world we live in today, leaving you time to spend with the people that matter most to you.
But an instant pot isn’t just for baked potatoes, it can be used in many different ways, such as:
- Instant Pot Jalapeno Bacon Mac & Cheese
- Instant Pot Pork Ribs
- Instant Pot Curry Peanut Chicken
- and don’t miss my Instant Pot Mashed Potatoes
And if you’re struggling for ideas on what to pair these beautiful spuds with, struggle no longer! I have so many amazing recipes that have been tested and approved. I like to make them when I’m baking my Lemon Pepper Chicken Legs. These really have a kick and are so perfectly cooked, you’ll put this recipe in a regular rotation. I also love potatoes made with these Pork Chops in Wine Sauce, I take a bit of the sauce and drizzle it on my potato – it’s so good!
But we’re getting sidetracked…
Here is an absolute fail-safe way to enjoy these impressive and versatile tuber vegetables.
To begin, add 1 cup of water to your instant pot. Then close the lid and seal the valve.
Set the pressure to high and set the timer according to the size of the potato. Below is a chart for reference.
- Small potatoes: 10 mins
- Medium potatoes: 15 mins (2 inches in diameter)
- Large potatoes: 25 mins (3 inches in diameter)
After your cooking time has finished, it will be time to release the pressure for your instant pot. I’ve made another handy chart below for this according to the size of the potato
- Small potatoes: Natural Release 10 mins
- Medium potatoes: Natural release 15 mins
- Large potatoes: Natural release 20 mins
Release any remaining pressure if any and carefully open the lid and they are ready to serve!
If you make extra potatoes, allow them to cool and wrap them in plastic wrap or put them in a container and place in the fridge.
Leftover potatoes are great for many recipes: Soups, Hash browns, Twice baked potatoes, etc. So, don’t hesitate to make a couple more for later. I have loads of potato ideas you should take a look at.
And now, question time? What would you like to know? Here’s a few frequently asked questions I get, but if you have another, please contact me!
How do I tell what a good potato looks like?
You want smooth skin and firm feeling potato. If there is any green hue to it, this is a sign it’s not ripe and shouldn’t be eaten.
Is there a certain type of potato you prefer?
I suggest using russets for their texture, they have a smoother texture. That being said red potatoes can be delicious as can Yukon golds. You’ll need to adjust your cooking time according to size.
How long can I store the cooked potatoes?
They’re usually good for about one week if stored in plastic wrap in the fridge.
Meat and Potatoes:
If you’ve got a meat and potato eater in your house, this is the fasted way to enjoy it…. take the baked potato and cut it open, add a little butter then top it with sauteed ground beef with some salt. Top it all with some grated cheddar cheese, sliced green onions, and sour cream. Add salt and pepper to taste and enjoy!
Another great use for these potatoes is this delicious Baked Potato Soup.
- 3 lbs Russet Potatoes (baking potatoes)
- 1 cup water
- Scrub potatoes with water, pierce them with a fork and place them on the trivet in the Instant Pot.
- Add 1 cup water.
- Close the lid and seal the value.
- Set the pressure to high and set the timer for 25 minutes (these were large potatoes, reduce time if your potatoes are smaller most potatoes I've done are ready in 15-25 minutes) The potatoes I used are about 3/4 lb each, so very big, but smaller potatoes cook well if they are 2 inches in diameter use 15 minutes, 3 inches in diameter 20 minutes) if your potatoes aren't ready or tender enough, place the lid back on and time for 5 more minutes if necessary.
- When the timer goes off, all the pressure to release naturally for 20 minutes.
- Release any remaining pressure if there is any, open the lid and serve.
- If you make extra potatoes allow them to cool and wrap them in plastic wrap or put them in a container and place them in the fridge. Leftover potatoes are great for many recipes, soups, hashbrowns, twice baked potatoes, so don't hesitate to make a couple more for later.
Small potatoes will take 10 mins, natural release 10 mins
Medium potatoes 15 mins, natural release 15 mins
Large potatoes 25 mins, natural release 20 mins