Make Real Food

On a Journey to Love Myself and (the food in) the World Around Me.

Baked Potatoes in the Instant Pot (So Easy!)

by Chelsea @ Make Real Food on December 16, 2014, 52 comments

I’ll admit it.  I do love baked potatoes.  But here’s the problem.  Cooking them was always way too difficult.  OKAY.  Not difficult.  Just annoying.

First, you could bake them in the oven for agessssssssss, which always ended me with either – raw potatoes – or – burnt to a crisp because I swear they were raw 3 minutes ago potatoes.  

Then..there was the option of microwaving.  Which also left me with half baked potatoes.  And…multiple times I stabbed myself trying to prick the potatoes with a fork.  

Geez.  I sound mega whiny.  Yeah.  None of those are really problems…but the truth is – I can totally cook them in my Instant Pot WAY easier.  I mean …It’s freakin SIMPLE.  …And the potatoes – totally perfect, every single time! Baked Potatoes in the Instant PotI even made you a video.  🙂   

 

 

 

 Super easy, right?! Here are the directions written out as well…

Baked Potatoes in the Instant Pot
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Ingredients
  1. Potatoes - however much you want (max of 5 pounds). You can peel them or chop them if desired. They need to all be roughly the same size.
Instructions
  1. Insert the steamer rack into the instant pot (see how in the video)
  2. Add about 1 cup of water into the instant pot
  3. Add potatoes
  4. Close lid and turn the sealing vent to "sealed"
  5. Click the "manual" button and reduce the time to 10 minutes
  6. Once cooking completes let the pressure valve release naturally (about 20 minutes)
  7. Open the lid and eat the potatoes :)
Notes
  1. P.S. - pretty sure you could do the exact same thing with sweet potatoes :)
  2. P.P.S. - These potatoes are super soft - I think they're perfect :) If you prefer a crispy skin, you could bake them for about 10 minutes at 350 degrees after you finish cooking them in the instant pot.
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If you are interested in more Instant Pot recipes you can get to my index by clicking here. I also highly recommend Jill (The Veggie Queen)’s book, The New Fast Food. Click here to visit The Veggie Queen (Affiliate Link).

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52 thoughts on “Baked Potatoes in the Instant Pot (So Easy!)

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  2. As you saw I put a link in my blog to your tutorial. I use your method weekly – I have it pinned on Pinterest. It works perfectly for both sweet and white potatoes and I have even combined them and they turn out perfect every time. Thank you for this post! Such a time saver!

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  10. Thank you for giving the time it takes for “natural pressure release”. How long does the cooking take from closing the lid to eating the potatoes?

    • Hi Lori!
      This totally depends on how full the pot is 🙂 The fuller it is, the longer it will take t come to pressure initially (as there is more volume to heat up). I like to set and forget these about 45 minutes before I’m ready to eat.
      Also, adding hot water underneath the potatoes will speed the process (helps it heat faster), as will putting a cold wet rag on top of the instant pot while you’re waiting for the valve to release (helps it cool off)

  11. Thanks for the video, but the title is misleading, because these are steamed potatoes, not baked potatoes. There is a world of difference between the two.

  12. I do love my IP, and I have cooked a lot of potatoes for potato salad and mashed potatoes in it, but they are steamed, not baked. Baked potatoes have a completely different texture than steamed potatoes or boiled potatoes. The type of potato varies, also, depending on whether you want a waxy, sticky potato or a fluffy one. Cooking cut up potatoes and eggs together for potato salad in 4 minutes is just a tiny kitchen miracle, and probably one of my favorite things to do because potato salad is one of my most favorite foods, but I’ll nuke my potatoes for 5 minutes, then put them in the oven for 30 or 40 minutes for a crispy, crackly skin.

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    • It doesn’t hurt to give it a try, Angie. If they’re not quite done, you can finish them in an oven for a crispy skin, or put them back in the PC for a few more minutes, no harm done!
      Come back and let us know the answer, please! 😀

    • I just tried doing 10 mins cook time, 5 mins natural release, then quick release with 2 small russet potatoes. They were definitely underdone. The 20 min wait is crucial…or try cooking them longer, then using quick release.

      Not sure I’ll do IP for potatoes. I get a non-crunchy cooked “baked” potato from 6-7 mins in the microwave (puncture skin with fork before cooking). Much faster and I enjoy the results.

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  15. This makes me want to do twice baked potatoes! Since it goes much quicker, and does not heat up the house twice…. oh now I am hungry 🙂

  16. Thanks for sharing your idea I very likely will be doing this very soon. The only comment I have is when you are working with food, it bothers me that you can’t seem to stop touching your hair without showing that you are washing your hands.

  17. I called them baked too. Super yummy, made them the other day and had to come back to print to make again. And put your blog in ‘my favorites’

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  19. This was my first instant pot recipe and like sam above, I did three whole potatoes. 10 min cook time. It took 14 min to natural release. They were very undercooked. I’m feeling discouraged as this was my first time using the instant pot and it was a total fail. 🙁

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