Pressure Cooker Baked Potatoes – most likely made in your Instant Pot that turn out fluffy and fork tender, in just 15 minutes!
We love baked potatoes at Casa de Crews. LOVE them. Friday nights are either pizza night at our house, or steak night. And on steak night, a big ol’ baked potato is a must with dinner. Except, about half of the time, the steak is done and resting and our baked potato is not done doing its thing in the oven.
The solution is to use your pressure cooker! Pressure Cooker Baked Potatoes will ensure you have even cooking in less time, everytime.
HOW LONG DO BAKED POTATOES TAKE IN THE PRESSURE COOKER
- The cook-time for pressure cooker baked potatoes in an electric pressure cooker (like your Instant Pot) is 15-18 minutes, depending on the size of your potato.
- Your pressure cooker needs time to build, well pressure, which will take 8-10 minutes.
- And then you will allow the pressure cooker to naturally release for 10 minutes.
- This saves you approx twenty minutes time over baking potatoes in the oven. Plus, you won’t need to worry about preheating the oven.
HOW TO MAKE BAKED POTATOES IN THE INSTANT POT
- Pour 1 cup cold water into the bottom of the pressure cooker, and then place a trivet at the bottom (most electric pressure cookers come with a trivet). You want to use a trivet so that your potatoes aren’t cooking in water – they will turn out mushy if cooked in water.
- Scrub 4-6 Russet Potatoes and pierce with a fork. Just like baked potatoes in the oven, pressure cooker baked potatoes need to be pierced to allow steam to escape from each potato.
- Set to high pressure and cook: I’ve tested these potatoes A LOT, and the sweet spot for most Russet potatoes that you’ll find at the grocery is 15-18 minutes. Start with 15, and if you don’t find the potatoes to be as tender as you’d like, set the pressure for 2 more minutes. For smaller sized, you can start with 12 minutes.
- Allow pressure to release naturally for 8-10 minutes and then turn valve to release any remaining pressure – there shouldn’t be much left.
- Crisp under the broiler. If you’re eating as-is and want a crispy skin, you can broil for 2-3 minutes in the oven.
COOK TIMES FOR PRESSURE COOKER BAKED POTATOES
- Small Russet potatoes (6 to 8 ounces): 12 minutes on high pressure
- Medium Russet potatoes (8 to 10 ounces): 15 minutes on high pressure
- Large Russet potatoes (10 to 12 ounces): 18 minutes on high pressure
RECIPES THAT ARE PERFECT FOR PRESSURE COOKER BAKED POTATOES
OTHER EASY INSTANT POT RECIPES
I love to just serve these pressure cooker baked potatoes with a little butter, sour cream and fresh chives. If I am watching my dairy (whole30), I’ll simply drizzle ghee, with salt and pepper and crisp under the broiler for 2-3 minutes. As a kid, I loved to load up my baked potatoes with melted butter, salsa, and shredded cheese. There is no one way to enjoy your favorite baked potato!
Pressure Cooker Baked Potatoes
Ingredients
- 4-6 large Russet potatoes
- 1 cup water
Instructions
- Pour 1 cup cold water into the bottom of the pressure cooker, and then place a trivet at the bottom.
- Scrub 4-6 Russet Potatoes and pierce with a fork.
- Set to high pressure and cook 15 minutes. For smaller sized, you can start with 12 minutes.
- Allow pressure to release naturally for 8-10 minutes and then turn valve to release any remaining pressure.
- Crisp under the broiler. If you're eating as-is and want a crispy skin, you can broil for 2-3 minutes in the oven. (optional)
Notes
- Small Russet potatoes (6 to 8 ounces): 12 minutes on high pressure
- Medium Russet potatoes (8 to 10 ounces): 15 minutes on high pressure
- Large Russet potatoes (10 to 12 ounces): 18 minutes on high pressure
Nutrition
Adriane says
How have I never thought of this before? Brilliant! Now if I could get my kids to eat potatoes.