These Instant Pot Baked Potatoes come fully loaded with bacon, cheddar, sour cream and chives – and they cook way faster than in the oven!
Ingredients and substitutions
- Russet potatoes – the thick skin and high starch level of russet potatoes makes them best for baked potatoes but you can try making them using another starchy potato of your choice.
- Bacon – use regular bacon or turkey bacon. These baked potatoes would also taste delicious topped with some homemade chili!
- Shredded cheddar cheese – swap out for your favourite type of cheese or a low-fat cheese for a healthier option.
- Butter – use a dairy-free butter substitute or leave the butter out altogether.
- Salt & pepper – to taste.
- Chives – green onions would also be tasty.
- Sour cream – swap out for low-fat sour cream or non-fat yogurt instead.
How to make baked potatoes in the Instant Pot
- Prick the potatoes with a fork.
- Cook on high pressure on a trivet.
- Do a natural release of the pressure.
- Prepare your toppings.
- Load ‘em up and dig in!
What to serve with baked potatoes
Can you think of anything that wouldn’t go well with Instant Pot baked potatoes?
Seriously though, baked potatoes are the ultimate side dish! You can serve them alongside a healthy salad, steak, burgers, fish, chicken or lamb, or serve them as a main meal by loading them up with your favourite toppings!
Frequently Asked Questions
The cooking time for your baked potatoes depends on the size. Large potatoes will need to pressure cook for 20 minutes on high, medium potatoes for 15 minutes and small potatoes for 12 minutes. The Instant Pot will take 5-10 minutes to reach high pressure so altogether the cooking time should be around 30-40 minutes.
Yes! It’s super important to poke holes in potatoes before cooking them in the Instant Pot, so make sure you don’t skip this step. Potatoes release steam while they’re pressure cooking, so poking holes in them with a fork will prevent them from exploding.
For four large russet potatoes, you’ll need to add in one cup of water.
You can but you don’t need to. Honestly, whether or not you cook baked potatoes in foil is a matter of personal preference. This particular recipe doesn’t require wrapping them, but you certainly can do that if you want to.
Storing and reheating
You can store your baked potatoes without any of the toppings for up to 5 days. Let them cool completely then store them in an airtight glass container. When you’re ready to enjoy, reheat them in the oven on a sheet pan for 15-20 minutes at 350° Fahrenheit or in the microwave. Add on your fresh toppings and you’re good to go!
Freezing baked potatoes
Baked potatoes are great for meal prep and will last in the freezer for up to 3 months. Once they’ve cooled, stick them on a tray and place the tray in the freezer until the potatoes have frozen so they don’t stick together. Then, wrap them in aluminum foil or plastic wrap and store them in a freezer-safe Ziploc bag!
You can reheat them from frozen for 35-40 minutes at 400° Fahrenheit or thaw them in the fridge overnight then follow the reheating instructions above.
More Instant Pot potato recipes
- The Best Instant Pot Baby Potatoes
- Instant Pot Scalloped Potatoes
- Very Best Instant Pot Mashed Potatoes
Meal prep tools for this recipe
- Grab some glass meal prep bowls if you plan on packing these Instant Pot Baked Potatoes up for lunch!
- If you lost the trivet that comes along with your Instant Pot, you can get another one here.
Instant Pot Baked Potatoes
Ingredients
- 4 large-sized russet potatoes
- 1 cup water
Toppings
- Bacon or turkey bacon
- Shredded cheddar cheese
- Butter
- salt & pepper
- Chives or green onions
- sour cream
Instructions
- Prick potatoes all over with a fork. Place trivet in the bottom of the Instant Pot and add water. Add potatoes then place lid on.
- Press the pressure cook button and set to high, then cook for 20 minutes for large potatoes, 15 minutes for medium-sized potatoes and 12 minutes for small potatoes. Instant Pot will take about 5-10 minutes to come to pressure.
- Let the Instant Pot naturally release pressure, which should take about 15 minutes or so (wait until the pressure gauge has dropped and lid opens easily).
- Meanwhile, prepare toppings and cook bacon. When potatoes are finished remove from the Instant Pot with a pair of tongs and then open and load 'em up! Add as many or as few toppings as desired. Serve and enjoy!
Video
Notes
Nutrition
