Secret to the best Instant Pot Baked Potatoes in 3 Steps
Craving fluffy potatoes fast? Make perfect Instant Pot Baked Potatoes with our quick and easy pressure cooker recipe. Learn the simple secret to getting perfectly fluffy insides and crispy skins every time, in a fraction of the time it takes in the oven.
Ingredients
- 4 large Russet potatoes about 8-10 ounces each, scrubbed clean
- 1 cup cold water
- 1 tbsp olive oil or melted butter
- 1 tsp coarse sea salt plus more for serving
- ½ tsp freshly ground black pepper
- Optional Toppings butter, sour cream, chives, shredded cheese, bacon bits
Instructions
Step 1: Prep the Potatoes
Wash and scrub the potatoes thoroughly under running water to remove any dirt. Pat them completely dry with a paper towel. Using a fork, pierce each potato 6-8 times all over. This crucial step allows steam to escape during cooking and prevents the potatoes from bursting under pressure.Step 2: Pressure Cook
Pour 1 cup of cold water into the inner pot of your Instant Pot. Place the metal trivet or steam rack into the pot. Arrange the pierced potatoes on top of the trivet in a single layer, if possible. Secure the lid and ensure the steam release valve is set to the 'Sealing' position. Select 'Pressure Cook' (or 'Manual') on high pressure and set the cook time for 14 minutes for large potatoes. Once the timer beeps, allow the pressure to release naturally for 10 minutes. After 10 minutes, carefully move the valve to 'Venting' to release any remaining steam.Step 3: The Secret to Crispy Skin!
While the pressure is releasing, preheat your oven's broiler to high. Carefully remove the hot potatoes from the Instant Pot using tongs and place them on a baking sheet. Brush the entire surface of each potato with olive oil or melted butter. Sprinkle generously with coarse sea salt and black pepper. Place the baking sheet under the broiler for 3-5 minutes, watching closely, until the skins are golden brown and delightfully crispy. Serve immediately with your favorite toppings.
Notes
Helpful Tips & Variations
- Potato Size Matters: For medium potatoes (6-8 oz), reduce cook time to 12 minutes. For extra-large potatoes (12+ oz), increase to 18-20 minutes.
- Natural Release is Key: Don't skip the 10-minute natural pressure release. This helps the potatoes finish cooking gently and results in a fluffier texture.
- No Broiler? You can also crisp the potatoes in an air fryer at 400°F (200°C) for 4-6 minutes after brushing with oil.
- Storage: Leftover potatoes can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave, oven, or air fryer.
