Go Back
4.92 from 23 votes

Instant Pot Baked Potatoes

Easy way to make creamy & fluffy Instant Pot Baked Potatoes using our Tested Time Chart developed from our Instant Pot potatoes experiment. A simple yet delicious side dish or snack.
Servings 2 - 4
Total Time 45 mins



  • Prepare Potatoes: Scrub the potatoes thoroughly under cold running water, and poke deep holes all over the potatoes with a fork.
    *Pro Tip: Poking the potatoes' skin before pressure cooking prevents the potatoes from bursting. It allows the steam to escape from the cooking potatoes.
  • Pressure Cook Potatoes: Add 1 cup (250ml) of cold water, and a trivet in Instant Pot. Then, place the 4 potatoes on the trivet. Close lid, then turn Venting Knob to Sealing position.
    *Pressure Cooking Time Chart: Choose the best pressure cooking time base on your potatoes' size:
    7.5" Potatoes - High Pressure for 28 minutes + Natural Release for 10 minutes
    8" Potatoes - High Pressure for 31 minutes + Natural Release for 10 minutes 
    8.5" Potatoes - High Pressure for 34 minutes + Natural Release for 10 minutes 
    9" Potatoes - High Pressure for 37 minutes + Natural Release for 10 minutes 
    10" Potatoes - High Pressure for 43 minutes + Natural Release for 10 minutes 
    10.5" Potatoes - High Pressure for 46 minutes + Natural Release for 10 minutes 
    11" Potatoes - High Pressure for 49 minutes + Natural Release for 10 minutes 
    *Note: If you're cooking a big batch or pot full of potatoes in Instant Pot, it'll take a longer time to "Get Up to Pressure", so you'll need to reduce the pressure cooking time accordingly.
    Open the lid carefully.
  • Optional - Crisp Potatoes: Coat the cooked potatoes’ skin with olive oil, then season with kosher salt and ground black pepper. 
    Option 1 - Air Fryer Lid: Place the air fryer lid on Instant Pot. Press “Air Fry” button, set the Temperature to 400°F and Cooking Time to 8 minutes.
    Option 2 - Oven: Place the potatoes on a baking tray, then on the top rack of the oven. Use the "Broil" function for a few minutes to crisp up the skin.
  • Serve: Slice the potatoes from one end to the other end. Sprinkle your favorite toppings on baked potatoes - unsalted butter, sour cream, grated mozzarella cheese, grated cheddar cheese, finely sliced green onions, bacon bits, salt & ground black pepper. Serve & enjoy~



Picking Potatoes: Since the best cooking time depends on the potatoes' sizes, try to use potatoes that have a more uniform shape & closest in size when possible. This ensures the potatoes cook more evenly & be done cooking at roughly the same time.
Rate Amy + Jacky's Recipe: If you've tried our recipe, don't forget to rate the recipe in the Comments section. Thank you!
Author: Amy + Jacky
Calories: 223kcal


Calories: 223kcal | Carbohydrates: 23g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Sodium: 7mg | Potassium: 521mg | Fiber: 2g | Sugar: 1g | Vitamin C: 7mg | Calcium: 16mg | Iron: 1mg