If you liked how easy it is to cook spaghetti squash in the Instant Pot, you’ll find baked potatoes are a close second. It’s so much better than running the oven for an hour or the microwave which doesn’t cook evenly. We keep our Instant Pot on the counter these days, so there’s never an excuse to fix a good meal.
Baking potatoes can be found year round. We buy one or two when we go to the store because they make great single dinner nights or quick take to work lunches. With the Instant Pot, the flavors are always awesome.
Here’s a few tips for cooking baking potatoes:
If you are cooking multiple potatoes at a time, choose similarly sized potatoes. Cooking time varies by size.
Average size potatoes take about 12 minutes. Add / subtract 1-2 minutes depending on size.
I’ve read you can cook up to 8 potatoes at once. We usually do no more than 3, so I’m not sure how that would affect cooking times
Make sure to pierce the potatoes all over with a fork.
Make sure you use the trivet to hold the potatoes.
You should add COLD water to the pot. Warm water will change the time the IP takes to cook the potatoes.
Use a natural release, not a quick release.
How do these potatoes compare to oven baked potatoes?
The potato texture is smooth and creamy, I think even more so than when baked in the oven. Don’t expect a crisp skin like you get in the oven – that was a surprise to us at first. I love, however, that it’s not dried out and it’s cooked evenly all the way through.
- 1-4 Russet Potatoes
- 1 cup cold water
- Place the trivet in your Instant Pot
- Pierce the potato(s) all around with a fork
- Place the potato(s) on the trivet and add the water to the bottom of the IP
- Set the timer to 12 minutes (add / subtract 1-2 minutes based on the size of the potato) and cook on high
- Once the timer goes off, allow the IP to use natural release
- Serve with your favorite toppings
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