Instant Pot “Baked” Potato

Instant Pot Baked Potato on a dish with sour cream and butter

5 from 2 reviews

The Instant Pot is the ticket for fluffy, moist baked potatoes.  Push a button and your work is done!


  • russet or yukon gold potatoes, scrubbed clean (you can do 1 potato or up to 4-5 pounds)


  1. Add 1 cup of water to the pressure cooker pot and place trivet or a steamer basket inside.  Stack potatoes inside, larger ones on the bottom, smaller on the top.  Secure the lid and turn pressure release knob to a sealed position.  Cook at high pressure for 25 minutes.
  2. When cooking is complete, use a natural release.  Could also use a quick release if needed, but they are more moist with a natural.
  3. Serve with desired toppings like butter, sour cream, shredded cheese, diced ham, steamed broccoli, BBQ pork, gravy, nacho cheese sauce, runny egg, etc.


  • Russet Potatoes are a more starchy potato and make a light, fluffy baked potato.  Yukon gold are a waxy variety and result in a very creamy baked potato.  Both are amazing in their own way!
  • Shred any extra potatoes, scatter them on a sheet pan, and freeze for hash browns.  Once frozen place them in a freezer safe ziplock bag.

Keywords: instant pot, electric pressure cooker, baked potato