Baked Potatoes in 25 Minutes with Instant Pot
If you make baked potatoes in the conventional way, you and kids will remain hungry for 70~90 minutes, depending on the size of the potato. With Instant Pot, your baked potatoes will be ready in 25 minutes, regardless of the size.
This speed is achieved with high-pressure steaming. Steam cooks evenly; high temperature cooks fast.
Ingredients:
- Large russet potatoes, one per serving. Russet potato is also called baking potato, rich with starch.
- Olive oil
- Kosher salt
- Shredded cheese, sour cream or your favorite topping.
Instructions:
- Brush-clean the potato thoroughly. Some people like the potato skin. Put the potato in a ceramic or steel bowl.
- Put two cups of water in the inner pot
- Place the bowl on top of the steam rack (included in the Instant Pot package).
- Choose the “Steam” program with 12 minutes time, or 15 minutes if the potatoes are over a pound each.
- When the “Steam” program finishes, release the steam. Take the potatoes out.
- Poke holes on the potatoes with a fork or chopstick. Lightly coat each potato with olive oil (optional).
- Put the whole potato, or split with salt and topping, on a grill for 5 minute for the crisp/dry skin effect. I use a small toast oven at toast mode.
The inside of the baked potato retains a sweet moisturized texture. My daughter and her friends finished the potatoes in a few gulps, and gave me a thumb-up with the verdict: “it’s good!”.
Using Kenbars recipe in the IP…is this a NPR or QR at 20 minutes? How about whole m d sized yams?
[Reply]
KenBar’s Recipe is in these comments. I have copied and pasted here.. KenBar says:
May 23, 2013 at 11:22 pm
Try this. It works for me every time.
Scrub a whole pot of potatoes. Use the stand to keep out of water. Fill the pot full ( not over rim ) with potatoes.
Press manual and then 20 minutes. Use 1.75 cup water.
Use with pressure sealed. When I come back for lunch,
they are always ready. Depending on the quality of the potato,
the flavor matches it. I ONLY steam broccoli etc.
I usually steam broccoli 2 min and then quick release pressure.
Potatoes I cook regular pressure cooker style. They save in the fridge for 3 days easily. They make great hash browns if desired. I am a guy and can’t cook worth &*^%. I can pressure cook with the greatest however… Good luck
[Reply]
This will be nice in the summer when the kitchen is hot. Give the spuds a head start like this, then finish on the grill with your meats to give them that smoky finish.
[Reply]
I just tried KenBar’s recipe and they were by far the best “baked” potatoes I have ever had. Not wrinkly skins but tender, my kids gobbled them up first! The potatoes were moist and perfectly fluffy!
Thank you so much for figuring out how to do these in the IP!
[Reply]
Barbara Golley Reply:
September 30th, 2016 at 5:25 pm
Where is KenBar’s recipe? I googled it and can’t find it anywhere.
thanks,
[Reply]
I tried this on my instant pot with half lb potatoes and they didn’t cook all of the way through, at all. Vent was sealed, steam for 12 minutes. Is there any other setting to use?
[Reply]
Donna Reply:
October 24th, 2015 at 5:56 pm
Hi Nora, it may be the potatoes, as all natural produce varies as to many factors. “Steam” is the fastest pressure cooking program, so adding more time it the way to go.
[Reply]
what abt. yams? how , and how long
[Reply]
Donna Reply:
October 5th, 2015 at 7:06 pm
Quartered yam will “Steam” under pressure in about 5 or 6 minutes.
[Reply]
I would like to weigh in here. There is too much moisture in the IP. Really good baked potatoes are baked with all moisture withdrawn making a flaky dry potato. I love the IP. If you want a “baked” potato…. bake it
[Reply]
KenBar Reply:
July 18th, 2015 at 12:02 pm
Excellent Point. Nothing beats a steak and LARGE baked potato.
My daughter has helped me with this also.
Russet Potato… lots of starch.. best for baking.
Yukon Gold .. medium starch.. great for scalloped and IP
Wax Potato .. (red ) best for stews etc. good IP
——————————
I also have quick cooked for half the time in the IP
and then put in the oven on broil for 20 min
sliced and with shreded cheese on top.
[Reply]
VIkkie Reply:
February 22nd, 2017 at 1:54 pm
wrap it in foil and use this method.. no steam gets on the potato at all.. then crisp up the skin the way you like it.. or not
[Reply]
Has anyone tried the Instantpot with the very delicate IRISH POTATO?
[Reply]
Agreed….KenBar’s recipe works terrific. Tried it yesterday for the first time. The most perfect “baked” potato ever.
[Reply]
In KenBars recipe he says “use with pressure sealed.” What does this mean? I have mine Instant Pot on order so maybe I will understand when it comes but I would like to know what use with pressure sealed means. Thanks, Diane
[Reply]
Instant Pot Staff Reply:
October 13th, 2014 at 10:17 am
KenBars meant “putting the steam release to Sealing position and let Instant Pot cook under pressure.”
[Reply]
Carla Habeck Reply:
August 14th, 2017 at 10:46 am
The IP has a valve on top which can be set for pressure or vent. In quick release it will be turned to vent to release the pressure. You are right, it will be explained in the manual.
[Reply]
I always use a cookig nail to bake potatoes. Can I use the nail in the cooker?
[Reply]
Instant Pot Staff Reply:
July 20th, 2014 at 12:08 pm
That shouldn’t be a problem.
[Reply]
Last night tried making chicken and rice in my instant pot. The instant pot would not pressurize. I was cooking it on the chicken setting. What could I be doing wrong?
[Reply]
Instant Pot Staff Reply:
November 27th, 2013 at 1:27 pm
Hello Annie,
There can be two type issues that may lead to the situation. 1. steam leaking due to float valve being blocked, seal ring not positioned properly, steam release on the venting, etc. 2. insufficient water.
Please let us know more of the problem at http://instantpot.us/support so that we can help you resolve the issue.
[Reply]
Do you need to poke the potatoes BEFORE you steam them? Don’t want them to blow up!
[Reply]
Instant Pot Staff Reply:
November 20th, 2013 at 4:15 pm
No, you don’t need to poke the potatoes. Steaming won’t cause gas to accumulate inside the potato.
[Reply]
doeskev Reply:
November 20th, 2013 at 10:26 pm
i have another question, i just cooked congee and right now my lid doesnt want to open, i release the steam and i waited for 10 min but it still sealed..
[Reply]
Instant Pot Staff Reply:
November 20th, 2013 at 10:32 pm
Hi Doeskev,
If there’s no pressure in the cooker and you still cannot open the lid, the float valve must be stuck. You can push the float valve down with a pencil/chopsticks. The float valve is the one beside the steam release knob. If you’re not sure which part it is, please refer to the diagram in the user manual.
Once you open the lid, please clean the float valve.
Hope this helps.
doeskev Reply:
November 20th, 2013 at 10:42 pm
Oh thank you so much for your quick answer..it saved my dinner meals..
its works like a charm.
Is that a Corelle bowl? Is Corelle safe to use in epc? That would ease things for me as I have a lot!
[Reply]
Instant Pot Staff Reply:
November 14th, 2013 at 11:27 pm
Yes, it is a Corelle bowl. And it’s safe to use those bowls in Instant Pot.
[Reply]
Lori Reply:
November 14th, 2013 at 11:48 pm
That’s great! Thanks for the quick answer!
[Reply]
Try this. It works for me every time.
Scrub a whole pot of potatoes. Use the stand to keep out of water. Fill the pot full ( not over rim ).
Press manual and then 20 minutes. Use 1.75 cup water.
Use with pressure sealed. When I come back for lunch,
they are always ready. Depending on the quality of the potato,
the flavor matches it. I ONLY steam broccoli etc.
I usually steam broccoli 2 min and then quick release pressure.
Potatoes I cook regular pressure cooker style. They save in the fridge for 3 days easily. They make great hash browns if desired. I am a guy and can’t cook worth &*^%. I can pressure cook with the greatest however… Good luck
[Reply]
Doreen Reply:
June 19th, 2013 at 10:21 am
This worked extremely well. Thank you for the recipe.
[Reply]
S Reply:
April 6th, 2016 at 9:50 pm
This did work perfectly! Took about 25-30 minutes total from start to finish once I put the potatoes in the pot…
1 Wash potatoes
2 Poke holes into them using a knife before cooking.
3 Add rack insert into the pot
4 Add 1.75 c of water to pot
5 Add potatoes on rack and put on lid
6 Press MANUAL button
7 Adjust time to 20 minutes
8 Highest temp (mine automatically set to highest temp)
9 Turn lid toggle to steam for pressure cooking
10 In about 25-30 minutes, when Instantpot beeps, carefully quick release the pressure and allow steam to escape…be careful the steam does not burn your hand!
11 Remove potatoes from pressure cooker using tongs as soon as the lid is able to be opened safety…be careful the steam does not burn your hand when you open the lid!
The water in the pot will be about 1/8″ below the rack inserted inside of the cooking insert
I pressure cooked 1/2 pot of red, organic potatoes, skins left on. The size of my potatoes were 2 1/2″ – 3 1/2″ in size. 20 minutes they were perfectly soft through and though, BUT if you want to dice them it works best to allow them to cool off a bit on the cutting board first, or cook a 1/2 pot of taters maybe 18 minutes vs 20 manual (if my potatoes are the same size and not larger) so they are a little more firm, or dice them very, very carefully so they don’t fall apart so easily. Thanks for the tips KenBar! You saved the day today!
[Reply]
DeAnne Reply:
April 21st, 2016 at 3:09 pm
My first try at potatoes in the instantpot. KenBar this worked perfectly for 4 large russets. They were crispier than I thought they’d be and much better than in the microwave. Thanks!
[Reply]
Rhea Flores Reply:
May 5th, 2016 at 9:34 pm
This recipe is life changing. Really. Thank you so much!
[Reply]
Bridget Booth Reply:
June 13th, 2016 at 1:39 pm
KenBar, you don’t mention putting potato in bowl like the IP recipe said. I did use bowl but potato didn’t cook. Wonder if my bowl made it fail?
I have one more steak and one more potato left. Trying your way next time.
[Reply]
Janelle Reply:
January 9th, 2017 at 11:14 pm
This worked perfectly! Thank you
[Reply]
I have tried to make baked potatoes three times in the Instant Pot. Each time, they are not ready in 25 minutes. I followed the directions carefully and also tried putting the potatoes in a bowl and also just on the provided trivet. It always takes about 45 minutes for them to be cooked in the middle. What do you think I am doing wrong?
[Reply]
Doreen Reply:
June 19th, 2013 at 12:54 pm
I tried it this way also, and no mine weren’t done in 12 min either. I will stick to KenBar’s recipe.
[Reply]
I have always done my potatoes in my pressure cooker…..superior taste isn’t it!
[Reply]