1. Home
  2. Recipes
  3. Instant Pot Potato

Perfect Instant Pot Potato

Featured in Family Dinners.

Tried making spuds in the Instant Pot for the first time. Total win! Just 30 minutes, fluffy and soft inside, crispy skin outside. Tossed butter on them while hot and it melted perfectly. A lifesaver for weeknights when you’re craving baked potatoes but don’t want to wait for the oven. Works like a charm each time.
Pin it Share it Send it Print it Jump To Recipe
A woman wearing an apron and smiling.
Updated on Sun, 13 Apr 2025 04:42:20 GMT
Three baked potatoes arranged on a plate with butter melting on top and black pepper sprinkled generously. Pin it
Three baked potatoes arranged on a plate with butter melting on top and black pepper sprinkled generously. | tasteofmoms.com

I totally transformed my weeknight meals with super-fast Instant Pot potatoes. I don't waste an hour waiting for the oven anymore. Now I can enjoy incredibly soft, fluffy potatoes in just minutes. And guess what? They come out absolutely perfect every time with that dreamy soft center we all crave.

Pressure Cooking Wonder

These Instant Pot potatoes have become my favorite method because they work every single time. You won't need to guess if they're ready or worry about patchy cooking anymore. The pressure cooker does all the hard work creating that fluffy inside while I get the rest of dinner ready. It's a real lifesaver when you're busy.

Your Ingredients

  • Russet Potatoes: 5 medium ones chosen for uniform cooking.
  • Water: 1 cup to generate the steam needed.
  • Kosher Salt: Add as much as you want.
  • Unsalted Butter: 5 tablespoons of the real stuff makes them taste amazing.
  • Black Pepper: Ground fresh for the best flavor kick.

Simple Steps

The Final Touch
When they're done just cut them open drop in some butter and add your favorite seasonings.
Time to Cook
Program your Instant Pot for 14 minutes at high pressure and let it work its magic.
Prep Those Potatoes
Poke each potato several times with a fork then place them carefully on the trivet.
Set Up Your Pot
Add the water and position your trivet properly at the bottom.

Tips for Perfect Results

Want amazing Instant Pot potatoes? Always go for russets since they turn out the fluffiest. The natural release isn't optional—it's crucial for getting that perfect texture. Try to pick potatoes that are roughly the same size for even cooking and remember that larger ones might take a minute or two longer.

Customize Your Spuds

Though these Instant Pot potatoes taste great with just butter salt and pepper you can jazz them up with tons of toppings. We often set up a fun potato bar with shredded cheese dollops of sour cream crunchy bacon bits and fresh chives. They go perfectly with a nice steak or topped with hot chili for a complete dinner.

A wooden platter holds four baked potato halves topped with butter and black pepper, accompanied by small bowls of salt and extra butter. Pin it
A wooden platter holds four baked potato halves topped with butter and black pepper, accompanied by small bowls of salt and extra butter. | tasteofmoms.com

Frequently Asked Questions

→ Why poke holes in the potatoes?
It lets steam escape while cooking so they don’t explode, making sure they cook nice and even.
→ What’s the trivet for?
The trivet keeps the potatoes above water so they steam instead of boiling. That’s key for the right texture.
→ Why let pressure release naturally?
It gives the potatoes time to finish cooking completely. A quick release might undercook the insides.
→ What potato size is best?
Medium russets work great here. Bigger ones might need just a little extra time.
→ Can I use other toppings?
Absolutely! Butter, salt, pepper are just the start. Load them up with extras like cheese, sour cream, or chives to change it up.

Instant Pot Potato

Effortlessly cook delicious baked potatoes with an Instant Pot. Quick, easy, soft inside, crispy outside, and done way faster than the oven.

Prep Time
45 Minutes
Cook Time
15 Minutes
Total Time
60 Minutes
By: Ashley

Category: Family Dinners

Difficulty: Easy

Cuisine: American

Yield: 5 Servings (5 potatoes, baked)

Dietary: Vegetarian, Gluten-Free

Ingredients

01 1 cup of water.
02 5 tablespoons of butter, unsalted.
03 A pinch of salt, kosher.
04 5 russet potatoes, medium-sized.
05 A dash of freshly cracked black pepper.

Instructions

Step 01

Pour the water into your Instant Pot (6-quart) and put the metal trivet inside.

Step 02

Poke forks into your potatoes and set them on top of the trivet.

Step 03

Put it on high pressure for 14 minutes and let the pressure release naturally for 20 to 30 minutes.

Step 04

After they’re cool enough to touch, slice the potatoes lengthwise and cover them with your butter, pepper, and salt.

Notes

  1. Cuts baking time in half.
  2. Natural release ensures even cooking.

Tools You'll Need

  • Instant Pot (6-quart).
  • A metal trivet.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 285
  • Total Fat: 12 g
  • Total Carbohydrate: 45 g
  • Protein: 5 g