You’ve Been Making Baked Potatoes Wrong (But the Instant Pot Fixes That)
Forget waiting an hour for your oven to slowly roast a potato while your stomach growls like a hangry bear. The Instant Pot doesn’t just cut the cooking time—it turns baked potatoes into a fluffy, perfect side dish with barely any effort. No babysitting, no guessing, just set it and forget it.
And before you ask: yes, the skin still gets crispy if you finish it under the broiler. Skeptical? You shouldn’t be.
This isn’t magic—it’s just physics and a very handy kitchen gadget.
Why This Recipe Works (Spoiler: It’s Stupid Easy)
Instant Pot baked potatoes are faster, more consistent, and nearly foolproof. The pressurized steam cooks them evenly, so no more rock-hard centers or overcooked outsides. Plus, you can skip poking holes in them (controversial, I know) because the pressure keeps them from exploding.
And if you’re into meal prep, this method scales up without turning your kitchen into a sauna. Win-win.
What You’ll Need
- Russet potatoes (the bigger, the better—this isn’t the time for baby potatoes)
- Water (just enough to create steam, not a swimming pool)
- Salt (optional, but highly recommended unless you enjoy bland food)
- Olive oil or butter (for that crispy skin finish)
How to Make Instant Pot Baked Potatoes: Step-by-Step
- Prep the potatoes: Scrub them clean—dirt isn’t a seasoning. Dry them thoroughly.
- Add water: Pour 1 cup into the Instant Pot.
No need for a trivet here.
- Load the potatoes: Place them directly in the pot. Yes, it’s that simple.
- Cook: Seal the lid, set to high pressure for 12–15 minutes (12 for medium, 15 for huge).
- Release pressure: Quick-release the steam unless you enjoy waiting.
- Crisp the skin (optional): Brush with oil or butter, then broil for 2–3 minutes. Don’t walk away—broilers are merciless.
How to Store Leftovers (If You Have Any)
Let cooked potatoes cool, then stash them in an airtight container in the fridge for up to 4 days.
Reheat in the microwave or oven—just don’t expect the same crispiness. For longer storage, freeze them wrapped in foil, but IMO, they’re best fresh.
Why This Recipe is a Game-Changer
Speed aside, Instant Pot baked potatoes are consistently perfect. No more undercooked centers or dried-out edges.
They’re also hands-off, so you can multitask (or binge Netflix) without fear. And if you’re feeding a crowd, the Instant Pot handles multiple potatoes without breaking a sweat—unlike your oven, which takes forever to recover.
Common Mistakes to Avoid
- Overcrowding the pot: Leave space for steam to circulate. This isn’t a Tetris championship.
- Skipping the broiler step: If you want crispy skin, don’t be lazy.
A little effort goes a long way.
- Using too much water: You’re steaming, not boiling. Stick to 1 cup.
Alternatives for the Adventurous
Swap russets for sweet potatoes (adjust cook time to 20 minutes). Add garlic powder or rosemary to the oil for extra flavor.
Or, go wild and stuff them with chili, cheese, or bacon—because everything’s better with bacon.
FAQs
Can I cook more than 4 potatoes at once?
Yes, but don’t stack them. The Instant Pot can handle 4–6 medium potatoes comfortably. Any more, and you risk uneven cooking.
Do I really need to broil them afterward?
No, but the skin will be softer.
If you’re into that, skip it. If you want texture, broil. Your call.
Why no trivet?
The potatoes cook directly in the steam, not above it.
A trivet just complicates things unnecessarily.
Can I use this method for sweet potatoes?
Absolutely. Increase the cook time to 20 minutes, and adjust toppings accordingly (brown sugar, anyone?).
Final Thoughts
Instant Pot baked potatoes are the lazy cook’s secret weapon. Faster than oven-baked, more reliable than microwaved, and just as customizable.
Whether you’re meal prepping or feeding a family, this method saves time without sacrificing quality. Now go forth and never suffer a mediocre baked potato again.
