Pressure Cooker Baked Potatoes are simple to make and ready to eat in under 40 minutes! Plus with my trick you can get delicious crunchy skins just like they were baked in the oven! Perfect as a main dish or side dish, pressure cooking baked potatoes will be your new favorite way to make potatoes!
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Baked Potatoes in the Pressure Cooker
To be honest I put off getting a pressure cooker for a long time. I just believed that I truly didn’t need one. Then I had a baked potato made in the pressure cooker…IT BLEW MY MIND!
Some magical fairy lives inside that pressure cooker because hands down making a baked potato in there is a hundred times better than any other way.
The white insides become fluffy, warm, moist, and magical. (Sorry for the use of moist for those of you that hate that word.) But the one thing missing from it being the perfect baked potato was the skin.
I love when the skin has a little crunch to it and of course sprinkled with a good helping of salt and pepper. So I made a little ‘hack’ at the end that only takes an extra 5 minutes to achieve that.
They get BROILED in the oven once they finish cooking. Not for very long but the extra few minutes is so worth it in my opinion.
Once the baked potatoes are done cooking in the pressure cooker they get transferred to a sheet pan. On the sheet pan they get a quick spray of oil and a good helping of salt and pepper. The sheet pan gets placed under the hot broiler in the oven for about 5 minutes and that is all it takes!
The potatoes come out hot and fluffy on the inside and crisp on the outside! Perfect for slathering with sour cream, cheese, or Homemade Garlic Butter.
So now that you are completely sold on that you truly can make a perfect baked potato let’s see how easy making baked potatoes in the pressure cooker really is.
Some things to note for this Baked Potatoes Recipe
To make baked potatoes in the pressure cooker any size electric pressure cooker will do. I have the Instant Pot Duo 9-in-1 Electric Pressure Cooker (affiliate link) and absolutely LOVE it, if you are still in the market for a pressure cooker or need an upgrade I think you should check it out.
So the nice thing about this recipe is that you can really make as many potatoes as you can fit in your pot. So if you have a bigger pressure cooker you might be able to fit up to 8, I have a 6 quart and have managed to fit 7 successfully before but a lot of this will have to do with the size off your potatoes.
No matter how many potatoes you do fit the amount of time cooked will stay the same.
The biggest factor in cook time is actually how big the potato is. So an average size russet should fit comfortable in a hand like the picture below.
If you have potatoes that seem smaller than this I recommend taking a minute off the cooking time, so 14 minutes.
If your potatoes seem very large I recommend adding a minute to the cooking time, to about 16 minutes.
The most important thing to note about the size though is that all of the potatoes should be as uniform in size as they can be. So when choosing the potatoes at the store try to get all of them to be the same size.
Instant Pot Baked Potatoes Recipe
To start add 1 cup of water and a trivet (affiliate link) to the pressure cooker pot.
Prep potatoes by stabbing gently with a fork 5-6 times all around each potato. Stack potatoes on the trivet.
Seal lid, turn steam vent to sealing, and select manual/pressure cook. Set to high pressure for 15 minutes. The pressure cooker will take between 7-10 minutes to preheat before cooking.
When the timer goes off natural release the steam for 10 minutes (leave the vent set to seal). To crisp your potatoes set your oven to broil.
After 10 minutes release the steam vent, once the float has dropped carefully open the lid (this might happen before the 10 minutes are up). Carefully transfer the potatoes to a sheet pan.
Spray potatoes lightly with oil, sprinkle with salt and pepper.
Transfer sheet pan to a middle rack in the oven. Broil potatoes 4-6 minutes until crispy. Remove from oven and use/serve immediately.
tips, tricks and questions
If your potatoes are side dishes, you might want to pair them with one of these recipes:
- Marinated & Grilled Flank Steak
- Chicken Cordon Bleu Bake
- Clean Eating BBQ Pulled Chicken
- Easy Roast Chicken
- Grilled Barbecue Chicken
Still don’t have a pressure cooker yet but looking to still make awesome baked potatoes?
Check out my Oven Baked Potatoes Recipe.
Note: You don’t have to do the broiling step to make the potatoes crispy on the outside. If you are content with how they come out of the pressure cooker by all means eat them as is.
- 4 medium russet potatoes, rinsed clean
- spray oil
- salt and pepper
- Add 1 cup of water and a trivet to the pressure cooker pot.
- Prep potatoes by stabbing gently with a fork 5-6 times all around each potato. Stack potatoes on the trivet.
- Seal lid, turn steam vent to sealing, and select manual/pressure cook. Set to high pressure for 15 minutes. The pressure cooker will take between 7-10 minutes to preheat before cooking.
- When the timer goes off natural release the steam for 10 minutes (leave the vent set to seal). To crisp your potatoes set your oven to broil.
- After 10 minutes release the steam vent, once the float has dropped carefully open the lid (this might happen before the 10 minutes are up). Carefully transfer the potatoes to a sheet pan.
- Spray potatoes lightly with oil, sprinkle with salt and pepper. Transfer sheet pan to a middle rack in the oven.
- Broil potatoes 4-6 minutes until crispy. Remove from oven and use/serve immediately.
Depending on the size of your pressure cooker as long as you can fit more you can add more potatoes to the pot. Use the same cooking time for more potatoes, I have fit up to 7 in my pressure cooker with no issues.
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Amount Per Serving: Calories: 168Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 24mgCarbohydrates: 37gFiber: 4gSugar: 2gProtein: 5g
Nutritional data is automated, final nutritional information will depend on ingredients used and any changes made.