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Instant Pot Baked Potatoes

  • Total Time: 40m


  • 1 c Water
  • 2 lb Potatoes (Russet or Yukon Gold)


  1. Wash and scrub the potatoes clean. Pierce each potato a few times with a fork or knife on the side facing up.
  2. Place 1 cup water and the potatoes in the Instant Pot (I used the trivet). Close and lock the lid, and cook on high pressure for 18 minutes.
  3. When the timer is about half way done, preheat the oven to 450°F. Ensure a rack is in the middle.
  4. When done, carefully fast release the pressure. Open the lid and use tongs to transfer each potato from the Instant Pot to the oven. You can either place them directly on the rack or on a baking sheet with small beds of salt for each potato. Be sure the poked sides are up.
  5. Bake for 20 minutes. Poke the thickest potato with a knife to test resistance and check doneness.