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Instant Pot Baked Potatoes

One of my family's favorite meals is baked potatoes, and with the Instant Pot, they are super easy and don't require heating up the whole house with the oven. They are fun to customize with different toppings, and it's a great way to use up leftover chicken from making broth.

Since half my family prefers Russet potatoes and half prefers sweet potatoes, I usually have a few of each in the pot. And then I add some extra Russets ("regular potatoes", as my kids call them) because I love having them in the fridge leftover. They make THE BEST fried potatoes. Seriously. So delicious when seared with some bacon grease in a cast iron...

But I digress.

Instant Pot Baked Potatoes


  • Potato variety of your choice (I have good luck with Russets and sweet potatoes)

  • Filtered water

  • Toppings (bacon bits, chicken, hot sauce, chives, sour cream, cheese, avocado, butter)


  • Wash potatoes thoroughly in cool water.

  • Place the Instant Pot trivet in the bottom of the pot. Add water so that it barely touches the trivet.

  • Put the potatoes in the pot on the trivet.

  • Using the manual setting, set your Instant Pot for 20-25 minutes. This time may vary based on amount and size of potatoes. I usually do 23 minutes and find that to be the perfect time, but I also usually fill the pot. You may need to experiment a bit to find the timing that works for your

  • Manually depressurize, or allow to naturally release.

  • Serve with your favorite toppings.

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