Go Back
Easy Instant-Pot Baked Potatoes Recipe photo

Instant-Pot Baked Potatoes Recipe

This Instant-Pot Baked Potatoes Recipe is a game changer! Enjoy fluffy, perfectly cooked potatoes in just 30 minutes!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 5 servings
Course: Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Baked Potatoes:
  • 1 cup water for steaming
  • 5 medium russet potatoes firm and unblemished
  • 5 tablespoons unsalted butter for a rich, creamy finish
  • to taste kosher salt to enhance flavor
  • to taste freshly ground black pepper for added kick

Equipment

  • Instant Pot
  • Trivet
  • Sharp knife
  • Oven mitts

Method
 

Preparation Steps:
  1. Start by washing the russet potatoes under running water. Scrub with a vegetable brush to remove dirt, dry them, and poke several holes in each potato with a fork.
  2. Pour 1 cup of water into the Instant Pot. Place the trivet inside.
  3. Carefully place the prepared potatoes on the trivet in a single layer.
  4. Secure the lid on the Instant Pot and set the steam release valve to sealing. Select the “Manual” or “Pressure Cook” setting and set the timer for 12-15 minutes.
  5. Once cooking is complete, let the Instant Pot naturally release pressure for 10 minutes, then release any remaining steam.
  6. Using oven mitts, lift the potatoes out, cut a slit down the center of each one, and add butter, salt, and pepper to taste.

Notes

  • Store leftover baked potatoes in an airtight container in the refrigerator for up to 4 days.
  • For freezing, wrap each potato tightly in plastic wrap; they can be frozen for up to 3 months.
  • Reheat in the microwave or oven for a crispy skin.