Perfect Instant Pot Baked Potatoes

Perfectly fluffy baked potatoes in no time! The Instant Pot makes these a breeze with minimal prep and maximum flavor.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 4 servings

Course: Side Dish

Cuisine: American

5 medium baking potatoes (Russet or Yukon Gold)
1 cup cold water
Optional toppings: butter, sour cream, cheese, chives, bacon bits, or any of your favorite toppings

Instructions

Start by washing the potatoes thoroughly under cold water. Scrub off any dirt or debris. Once clean, dry them with a towel.
Using a knife or fork, poke several holes in each potato. This step is crucial as it allows steam to escape during cooking, preventing any potential explosions.
Pour 1 cup of cold water into the Instant Pot. This liquid will create the steam necessary for cooking the potatoes.
Insert the trivet into the Instant Pot and place the potatoes on top. Make sure they are arranged in a single layer for even cooking.
Close the lid of the Instant Pot, ensuring the valve is set to the sealing position. Select the “Pressure Cook” function and set the timer for 12-15 minutes, depending on the size of the potatoes and your desired tenderness.
Once the cooking time is up, allow the Instant Pot to naturally release pressure for about 10 minutes. Afterward, perform a quick release for any remaining pressure.
Carefully remove the potatoes from the Instant Pot using tongs. Let them cool for a couple of minutes before slicing open and adding your favorite toppings. Enjoy your Perfect Instant Pot Baked Potatoes!

Store leftover baked potatoes in an airtight container in the refrigerator for up to 4 days.
Reheat in the microwave for a quick meal or snack.
For longer storage, wrap individual potatoes in foil and freeze. They can be reheated directly from frozen.