Look no further for the most perfect way to “bake” a potato. Turns out the Instant Pot was the answer all along for the easiest, fluffiest, most moist baked potato of your life. No hot oven required!
I've tried every single “perfect baked potato” recipe out there. I swear I have. And guess what? They were rarely perfect, and if they were, they took way to much effort.
Well, I finally found it. And all I had to do was push a couple of buttons and go take a nap. The secret to the best baked potato has nothing to do with the oven. Instant Pot Baked Potato comin' at ya!
These potatoes are fluffy, moist, hands off, and the peels come right off so my kids can peel their own and I can eat their peels. Plus, you can load your Instant Pot up and they all get perfectly cooked! We have baked potatoes now almost every week, mainly so I can say my kids LOVE vegetables (as long as it's white, flavorless, and covered in melted cheese).
I cook my potatoes for 25 minutes pretty much regardless of how big they are. I know there are many directions that call for less, but I've had too many run-ins with underdone potatoes, and I'm just not risking it anymore. It's far too disappointing. I buy the 5 pound bags of potatoes at the grocery store and they tend to be filled with “medium” size potatoes.
HOW TO MAKE THE PERFECT BAKED POTATO IN AN INSTANT POT
STACK STRATEGICALLY
Place a trivet or steamer basket in the bottom than stack the largest potatoes on the bottom and the smallest on top. You'll get an even cook throughout this way. 
NATURAL RELEASE
Technically you could do a quick release of the pressure after the 25 minute cook time, but if you can, do a natural release. I'm convinced it makes them that much fluffier. Bonus: they'll stay warm for a very long time sitting inside that Instant Pot sauna.
OPTIONAL: BROILER
If you like a crispy skin like I do, rub a little oil on the potato and stick it right under the oven broiler, turning it a few times until its dry and crisp. Yum! That's my favorite part of the whole potato! Anybody else favor the skin to the white fluff?
USE THE BEST VARIETY OF POTATO
I'm pretty positive most people will say the starchy russet potato on this one, but recent events have convinced me that the waxy Yukon Gold potato makes the best Instant Pot Baked Potato ever! My mom said it best, “I sliced into it and it was like instant creamy mashed potatoes with a lot more flavor than a russet potato.” While I don't like the skins of a Yukon as much, it really was like creamy mashed potatoes minus the cream and butter. It's a potato miracle! Try it and tell me what you think!
TOPPINGS
This is up to you, but potatoes NEED toppings. My processed food lovin' secret is I Can't Believe It's Not Butter Spray, and believe it or not, I prefer it to real butter on my baked potato. Weird, I know. In addition to fake butter, I have to have homemade yogurt, peas, salt, and lots of cracked black pepper. You're thinking crazy, I'm thinking Yum Town. I also make a regular habit of topping it with leftovers like Barbecue Pork, Pepperoncini Beef, Pot Roast, and what the heck, a Poached Egg.
There you have it! Easiest, most perfect baked potato ever. I see many potato bar get-togethers in your future.
What's your favorite baked potato toppings? I want to try them all!
Enjoy this ultra fluffy Instant Pot Baked Potato. I dare say it'll become a weekly appearance for you as well!
Tools used to make Instant Pot Baked Potato
Steamer Basket I love this collapsible one!
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PrintInstant Pot “Baked” Potato
The Instant Pot is the ticket for fluffy, moist baked potatoes. Push a button and your work is done!
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: varies
- Category: Side
- Method: Instant Pot
- Cuisine: American
Ingredients
- russet or yukon gold potatoes, scrubbed clean (you can do 1 potato or up to 4-5 pounds)
Instructions
- Add 1 cup of water to the pressure cooker pot and place trivet or a steamer basket inside. Stack potatoes inside, larger ones on the bottom, smaller on the top. Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 25 minutes.
- When cooking is complete, use a natural release. Could also use a quick release if needed, but they are more moist with a natural.
- Serve with desired toppings like butter, sour cream, shredded cheese, diced ham, steamed broccoli, BBQ pork, gravy, nacho cheese sauce, runny egg, etc.
Notes
- Russet Potatoes are a more starchy potato and make a light, fluffy baked potato. Yukon gold are a waxy variety and result in a very creamy baked potato. Both are amazing in their own way!
- Shred any extra potatoes, scatter them on a sheet pan, and freeze for hash browns. Once frozen place them in a freezer safe ziplock bag.
Keywords: instant pot, electric pressure cooker, baked potato
They were great the first time around! They were the talk of the town. So light and airy! As always, I appreciate it.
★★★★★
This is the second time to make my potatoes this way. The first time they were wonderful! Every one was raving about them! So moist and fluffy! Thank you!
Jeanne, aren’t they great!? I don’t make them any other way any more!
I used red potatoes- all I had- and adjusted the time to 11 minutes. Worked perfectly!
★★★★★
Do you prick the potatoes first?
Deborah, Nope, I never do!
I thought this sounded like the best recipe, the first one I tried was a failure. This was half a failure 🙁
I had one potato, followed directions to a T, and it still had hard parts and I was disappointed. Could it have been my potato was too large?
Please help!
Cindy, I’m not sure what happened! 25 minutes is plenty of time to cook a potato. Was there water leftover in your pot after it was done? Was it a really large potato?
It was more than a pound. And yes, there was water left in the pot
Cindy, Wow! That is a big potato. Definitely would need more time for that big baby!
I made these last night and they were AWESOME!! I may never cook potatoes in the oven again!! Thank you for sharing!
★★★★★
Patricia, It’s too easy, huh?! I haven’t baked a potato in my oven in over a year 🙂
This worked really well! My yukon’s were a little bit small, so they were very soft after 25 minutes, and 15 minutes natural release time. Next time I’ll probably cook them for a few less minutes. But, I also put a couple of small yams on the bottom, and they were all cooked through, and I didn’t heat up the kitchen! Thank you!
Aubri, I’m glad to hear it worked out! We had Yukons last night with my in-laws and they loved them.