Pressure Cooker Potatoes

Make these quick & easy Pressure Cooker Potatoes in 25 minutes! Shortcut to make Oven Baked Potatoes with a slight crisp skin. Cuts cooking time in half!

Make these quick & super easy Pressure Cooker Potatoes (Instant Pot Potatoes) in 35 minutes! Love Oven Baked Potatoes, but wish they didn’t take so long to make? These warm potatoes with a slight crisp skin are perfect for you!

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Potatoes to me is like candy to children. I’m obsessed with potatoes.

When I was in college, one of my favorite snacks to eat was Wendy’s baked potatoes. I was always torn between the Bacon Cheese Baked Potato and the Sour Cream Baked Potato. Those piping hot potatoes were super cheap, filling, and satisfying for my poor college tummy.

When we needed an easy and filling snack, I would always suggest making oven baked potatoes. We could easily finish a 20 lbs bag of potatoes with just the two of us. But when your tummy is growling, the 1+ hour baking in the oven seems like forever.

So, I was excited when we found this pressure cooker shortcut to make oven baked potatoes. It cuts short half the cooking time!

Make these quick & easy Pressure Cooker Potatoes in 25 minutes! Shortcut to make Oven Baked Potatoes with a slight crisp skin. Cuts cooking time in half!

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Ingredients for Pressure Cooker Potatoes

  • Medium russet potatoes
  • Olive oil
  • Kosher salt
  • Ground black pepper

Tools for Pressure Cooker Potatoes

  • Stainless Steel Steaming Rack Stand – We normally use the trivet that came with our Instant Pot Pressure Cooker. If you don’t have one, this budget option is quite popular among pressure cooker users.

Make these quick & easy Pressure Cooker Potatoes in 25 minutes! Shortcut to make Oven Baked Potatoes with a slight crisp skin. Cuts cooking time in half!

Tips for Pressure Cooker Potatoes

  • Poke the Potatoes: It’s important to poke the potatoes’ skin prior to pressure cooking. This prevents the potatoes from bursting by allowing the steam to escape from the cooking potato.
  • If you’re looking for more Pressure Cooker Potatoes Recipes, you may also enjoy our Pressure Cooker Mashed Potatoes.

Now it’s YOUR turn to take out your pressure cooker and make some Pressure Cooker Potatoes!

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4.8 from 11 reviews
Pressure Cooker Potatoes
 
Prep
Cook
Total
 
Make these quick & easy Pressure Cooker Potatoes in 35 minutes! Shortcut to make Oven Baked Potatoes with a slight crisp skin. Cuts cooking time in half!
Author:
Recipe type: Appetizer, Breakfast, Brunch, Dinner, Lunch, Quick, Side Dish, Snack, Super Easy
Cuisine: World
Serving: 2 - 4
Ingredients
  • 4 – 8 medium russet potatoes (roughly 9 oz (250g) each)
  • 2 tablespoons olive oil
  • Kosher salt
  • Ground black pepper
Instructions
  1. Prepare the Potatoes: Clean the potatoes under running tap water. Poke holes throughout the potatoes with a fork.
  2. Pressure Cook the Potatoes: Place 1 cup of cold running tap water and a trivet into the pressure cooker. Place the potatoes on top of the trivet. Close lid and pressure cook at High Pressure for 12 minutes + 10 minutes Quick Release for medium russet potatoes. Adjust your time from 10 minutes (small) to 20 minutes (extra-large) depending on the size of your potatoes. After pressure cooking cycle, wait 10 minutes and turn the venting knob to the venting position to release the remaining pressure. Open the lid carefully.
  3. (Optional Step) Preheat Oven: While the potatoes are cooking in the pressure cooker, preheat the oven to 400F.
  4. (Optional Step) Bake in the Oven: Coat the cooked potatoes’ skin with olive oil and place them on a baking tray. Season the skin with kosher salt and ground black pepper. Place potatoes with the baking tray in the oven for 10 – 15 minutes to crisp up the skin.
  5. Serve: Serve piping hot with unsalted butter, kosher salt, and more ground black pepper.
Make these quick & easy Pressure Cooker Potatoes in 25 minutes! Shortcut to make Oven Baked Potatoes with a slight crisp skin. Cuts cooking time in half!
Food Lovers in our 30s who worked directly with Instant Pot CEO, Manufacturers, and 35+ Restaurants. Culinary Families & Food Magazine Publishers.
  1. Hi, I love your recipes! I’ll find something that I would like to cook on the internet and then go to your site to find so mm etching similar. I trust you both. I need help with cooking one extra large Russet potato. My last trial was to cook on trivet with a cup of water for 20min and realease after 10. The potato was hard in the center. Help. Gill

    1. Hi Gill,

      Hope you had a wonderful New Year & Christmas 🙂
      Thank you so much for your kind words.
      Hehe, how large is the potato? If the diameter is 10 inches, I will try 35 – 40 mins.

      Happy New Year & please take care
      Jacky

  2. Just received an Instant Pot as a Christmas gift. Can’t wait to try your recipes. How about twice baked potatoes. Do you think that it could be done in the Instant Pot?

  3. I did one med/large russet potato for 16 minutes, then 10 minutes in the oven. Perfect and delicious! Thanks for the precise instructions!

  4. We’ve used your recipe on a few occasions now, and 20 minutes plus 10 minutes in a preheated oven is perfect. Saves substantial time for werknight meals. Thank you.

    We still haven’t used the ‘steam’ function on the Instant Pot yet (8 litre/quart). I was wondering if you could put steamed baby new potatoes on your consider list now they are in season. I was going to try a butter, garlic and herb mixture but think it would be overkill in a steam basket? Any thoughts? I guess I’m still not comfortablr to experiment yet.

    Thanks for your hard work. Your HK recipes are still on our regular meal rota, hehe.

    Keep smiling 🙂

    1. Hi Wendy & Mark!

      So happy to hear from you again 🙂

      Thank you so much for your support and kind words. I have added baby new potatoes to our to-do list!

      Please take care & keep on smiling 🙂
      Jacky

  5. I’m a brand new IP user and just tried your recipe for baked potatoes. I got the burn message after just 5 minutes. I added two cups more water, and set it to cook again. I got the burn message again after a few minutes, but my potatoes were perfect and delicious. Is it possible to put too much water in the IP? Would it be OK to start with 2 cups of water?
    P.S. LOVE your site! Thank you for sharing your knowledge!

    1. Hi Dori,

      Congrats on your new Instant Pot 🙂

      Were the potatoes on the trivet? If so, I would recommend doing the water test.

      If you get a burn message with this water test, please contact the Instant Pot support as your Instant Pot maybe over sensitive with the burn message.

      Take care & have fun cooking
      Jacky

  6. I cook potatoes frequently in my instant pot but decided that your idea of a brief trip in the oven would be a good idea. But to make things a little quicker I use my air fryer to do the crisping

  7. Hi both,can I cook hard boiled eggs in the pressure king pro,if so how.also the jacket potatoes in the pressure cooker will thay be completely cooked through . hope you can help xxx

  8. Hi! So many recipes like this one call for 1 cup of water, but my IP User Manual warns to not use less than 2 cups of water to allow for adequate pressure. How is the 1 cup ok in these other recipes despite the User Manual’s guidance?

    1. Hi Doracy,

      Thank you for your question 🙂
      The manual is extremely cautious.

      The Instant Pot can get up to pressure and maintain pressure with as little as 1/2 cup of water.

      Happy New Year to you and your family
      Jacky

    1. Hi Annie,

      Thank you for your question 🙂

      Make sure the 1 cup of water is added to the bottom of the inner pot.

      Happy New Year to you and your family
      Jacky

  9. Hi..I just opened my Instant Pot and excited to try your recipes!

    My Instant Pot came with a plastic cup that measues one cup. However comparing it with my regular measuring cup I find it is not a cup! (It is the same with my rice cooker). So when IP calls for a cup of water..are they referring to the cup that came with it..or a regular measuring cup. Thx!

    1. Hi Cathy,

      Thank you for your question 🙂

      That plastic cup is a rice measuring cup (180ml) for rice cooker.

      All our recipes call for regular measuring cup (250ml).

      Happy New Year to you and your family
      Jacky

  10. Hi. Would time should I put in to bake only 2 small potatoes. Enjoying your recipes so much. Love the Chicken Noodle Soup. My husband said never Campbell’s Chicken Noodle again.

    1. Hi Janet,

      thank you so much for your kind words and question 🙂

      The cooking time will still be the same as 1 small potato.

      10 – 12 minutes + Natural release.

      Happy New Year to you and your family!
      Jacky

  11. I followed this recipe exactly as stated for small potatoes. These are the best baked potatoes I’ve ever had! Super buttery and just melt in your mouth

  12. I used 4 small potatoes (about 4-5 ounces each). 1 cup of tap water, 12 minutes manual setting and then let it NPR for about 17 minutes when I was ready for them. Perfect! I rubbed on just a touch of olive oil and a sprinkle of salt and put them under the broiler. My oven takes a really long time to heat up so I used the broiler for about 3 minutes each side. Thanks for the recipe for wonderful “baked” potatoes.
    Would I change the time if I wanted to cook about 15 similar small potatoes in my 6 qt. IP?

    1. Hi Cyndie! So delighted to hear from you 🙂

      Thank you once again for the kindest feedback!

      The cooking time will be the same for 15 small potatoes!

      Take care & have a wonderful week
      Jacky

  13. Hey Amy & Jacky,
    Would you adjust the cooking time for only two medium potatoes? There are only two of us and we never know what we might eat tomorrow so we’d rather not make four. Thanks!

  14. Hi! I’m having trouble understanding how the recipe time was written. “High Pressure for 12 minutes + 10 minutes Quick Release” Does that mean for medium potatoes you should cook for 22 minutes @high pressure then quick release? Or do you cook at high pressure for 12 minutes then do quick release but leave the lid closed for 10 minutes? Would you add the 10 minutes to the times listed for other potato sizes? (ex. 12 min. + 20 min for extra large)? Thanks for any clarification you can provide.

    1. Hi Amanda,

      thank you for your question 🙂

      High Pressure for 12 minutes + 10 minutes Quick Release means set the potatoes to cook at high pressure for 12 minutes. Then after the pressure cooking cycle has ended, wait 10 minutes and turn the venting knob to the venting position to release the remaining pressure.

      For exchange large potatoes, use 20 minutes high pressure cooking time.

      Take care & have fun cooking
      Jacky

  15. A don’t have a High pressure on my pressure cooker. Just a long cooking mode. Cooked about 7 small potatoes for 20 minutes. But they weren’t done. I did forget to poke them with a fork maybe that was the problem. Because I don’t have a high pressure mode should I have cooked they longer?

    1. Hi Andi,

      thank you for your question 🙂
      May I ask which pressure cooker do you own?

      If your pressure cooker only operates in low pressure mode, you will probably have to increase the cooking time by another 5 minutes.

      Take care & have fun cooking
      Jacky

  16. This 100% did not work for me! I had 350-375gm potatoes so initially cooked on HP for 16mins then put in a 400 degree oven for 10mins, and they were hard as rocks! So I put back in the IP for 5 more mins, still hard, 5 more mins, still pretty crunchy in the middle so I took them out and microwaved them. What on earth could have gone wrong?!?

    1. Hi Jessica,

      Sorry to hear what happened, but it’s great to hear from you again 🙂
      350 – 375 gm potatoes are extra large potatoes so it will take 20 minutes.

      If you are cooking on High Altitude, it will also affect the cooking time.

      Take care & have fun cooking
      Jacky

  17. I think the key is “20 minutes AT HIGH PRESSURE”. If you’re setting the timer for 20 mins and it takes 10 for the pressure to get up to high, you’ll have underdone potatoes.

    1. Hi Dawn,
      Most pressure cookers don’t start counting down until correct pressure is reached. So if you set the timer for 20 minutes, it won’t start counting down from 20 until it gets up to high pressure. It usually has some sort of indicator to tell you if the cooking time has begun or if it’s still getting up to pressure.

  18. I made these tonight. Instead of putting them in the oven to crisp, I put them on the Bbq while I grilled our steaks. Hands down, the tastiest potatoes ever! Thank you for another great recipe ?

  19. We’re having several people over for dinner and part of the meal is a potato bar. Can I cook 8 or more potatoes in the IP at the same time? Do you think I will need to add more time? Thanks so much for the recipe. I’m looking forward to making them.

    1. Hi Diane,

      It’s great to see you again! Thank you for your question 🙂

      You can cook 8 or more potatoes at the same time as long as they are not packed too tightly together.

      The timing should be fine as long as they are not super huge in size.

      Take care & have fun cooking
      Jacky

    2. My friend with a commercial kitchen cooks. 10 -15 pounds of potatoes at once in a tray sized pressure cooker. No need to adjust time due to number of potatoes. Weight of each potato will effect cooking time. Small 100 g take 10 minutes at high pressure, 300 g (10 ounces) take 20 minutes. Plus cool down time.

  20. Wow, so easy and so yummy. I cooked these and threw them in the oven while I cooked some Salisbury steaks. The potatoes were perfectly moist and cooked, thank you! Another winner!

    1. Hi Donna,

      thank you for your question.

      Sweet potatoes will take longer! We will be releasing a recipe for that real soon!

      Take care & have fun cooking
      Jacky

  21. I follow your recipe and they come out great! I think using russet potatoes is the key. I had 2 potatoes of close to one pound each for 20 – 25 mins with natural release. Then I put them right into the oven without oil and seasoning and baked for 10 mins. We top the potatoes with sour cream, cheese and bacon bits. My boys just love them! Now they are on my list of favorite snacks for the kids!

  22. I see you specify cold tap water. Our water is very high in calcium, so we use bottled water. Should I be using refrigerated water vs. room temperature? Using tap water leaves calcium deposits on the side/bottom of the pot and requires hard scrubbing to remove!

    Thanks.

    1. Hi Kathy,

      thank you for your question 🙂

      You can use room temperature bottled water, but you will have to increase the pressure cooking time by 2 minutes as the “Going up to pressure time” will reduce.

      Take care & have fun cooking
      Jacky

  23. Followed your directions exactly and the potatoes were still firm after 20 minutes. It took another 20 minutes for them to finish. Now 40 minutes in the pressure cooker is better than an hour in the oven during the summer with no air conditioning. They also work well in the crockpot on low for 8 hours.

  24. 2 Medium to small potatoes (approx 4 inches long) cooked for 16 minutes were still very firm at the center. (On the rack with 1 cup of hot tap water, 6 minutes to start cooking). I then microwaved them twice for 4 minutes each time in order to get them cooked through. A slightly larger potatoes was still hard after 16 and than 10 more. I finished it in the microwave also. My advice is, start way ahead.

    1. Hi Irene,

      thank you for your comment.

      You started with hot tap water instead of cold tap water as instructed in the recipe 🙁

      Hot tap water will shorten the get up to pressure time and will result in underdone potatoes.

      take care & have fun cooking!
      Jacky

  25. Hi there! I tried your recipe last night and it turned out PERFECTLY! Thank you for the detailed instructions and explanations. The cafe at my workplace offers baked potatoes for approx. $9 which I would inevitably get because my baked potatoes never came out as soft as the ones at work. Tried your recipe and the potatoes have this amazing soft texture without losing any of the humidity and becoming dry and brittle. I made two large russet potatoes on the steamer rack at high pressure for 20 mins and then baked them according to your directions. Safe to say I am never buying a baked potato again! Thank you!

  26. Looking for a good scalloped potato recipe! Also, what setting on the Instant Pot Duo would you use for cooking that recipe!?

    1. Hi Sheila,

      thank you for your question 🙂
      I would steam (parboil) the scalloped potatoes for 3 minutes (use the manual button) at high pressure on a trivet with 1 cup of water at the bottom.
      Then I will pat them dry with a paper towel. Drizzle with olive oil, salt, and pepper and finish them in the oven 🙂

      Happy New Year & Have Fun Cooking!
      Jacky

  27. All the recipes I have seen mention a trivet to elevate the potatoes. Can they be cooked straight in the pot and should water be adjusted so they don’t end up as soup?
    Thanks.

    1. Hi Piper,

      thank you for your question.
      The outer layer of the potatoes will be slightly starchy/grainy when cooked straight in the pot.
      It is similar to the texture you get when parboiling potatoes in boiling water.
      The easiest way to avoid this is to use a trivet.

      Happy New Year & Have Fun Cooking
      Jacky

  28. Hi- I tried this tonight with two large russet potatoes. I cup of water on high pressure for 19 min then quick release..sadly they werent done and still firm in the middle. Altitude shouldn’t come into play as were in Seattle. Any suggesyions as to why they weren’t done? Thanks

    1. Hi Nikisha,

      thank you for your question.

      Altitude will not be an issue in Seattle.

      It may have been the silicone ring.

      Was the potatoes placed on the trivet directly or placed in a container?
      Was the 1 cup of water cold?

      Do you know how long (estimate) did it take the pressure cooker to get up to pressure?

      Thank you 🙂

      Have fun cooking
      Jacky

    2. I placed them in a silver bowel on top of the steamer trivet thing that came with the IP and placed them in a cup of cold water. I didn’t really time how long it took before it kicked over to high pressure. I ended up having to finish them in the microwave as the insides were firm. I am wondering if I didn’t make the holes deep enough?

    3. Hi Nikisha,

      thank you for your reply.
      The holes shouldn’t matter too much.
      The silver bowl is probably why it took longer as it stops the steam from contacting with the potatoes directly.

      For best result, it is best to place the potatoes directly on the trivet 🙂

      Happy New Year & Have fun Cooking
      Jacky

  29. The times on this recipe do not work for me. I tried it with medium size russet potatoes (like the ones shown in the video), and they come out undercooked in the middle. I tried 15 minutes, and I just tried 20 minutes. 20 minutes was a bit better, but the potatoes are still undercooked in the middle. I am following the recipe exactly (poked deep holes in the potatoes, 1 cup of tap water, placed the potatoes on the steaming rack, manual setting for 15 and 20 minutes). The second time (20 minutes pressure cooking time), I only put 2 potatoes into the Instant Pot. I am using Instant Pot DUO60.

    Is there something wrong with my unit?

    1. Hi Andrei,

      thank you for your feedback 🙂

      It’s unusual for medium size russet potatoes to be undercooked after 20 minutes of high pressure cooking time.

      These are a few possibilities I can think of:
      1) If you are located on an altitude higher than 3000FT, you will have to adjust the cooking time according to this pressure cooker high altitude chart

      2) The pressure cooker may not have been sealed properly. Check to make sure no steam are escaping around the lid while pressure cooking. It is possible for the Instant Pot to start the cooking cycle without it being sealed properly.

      3) The potatoes were particular thick in size

      4) If the potatoes were wrapped in foil, it would require a much longer cooking time as well.

      I hope one of these is the answer 🙂

      Have fun cooking!!
      Jacky

  30. I love this recipe! It is quick and easy and perfect for a healthier busy weeknight dinner. I added cheese and steamed broccoli to mine. Thank you for adding the different times for small – extra large potatoes. I live in Idaho and I can only ever find extra large russet potatoes.

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