If you've ever made a potato in a pressure cooker, you know that it takes forever and the skin slides right off of them. This is great if you want to mash them, but for serving whole you need that extra crispy skin. These Instant Pot Baked Potatoes have beautiful crispy skin and don't take ages to pressure cook! Plus, make it a whole meal by stuffing them with Instant Pot Sloppy Joes.
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Equipment Needed
Potatoes take ages to cook. If you want to speed them up in the pressure cooker, then it takes up to an hour for a large potato, which is just as long! For this particular recipe we are taking the best of both worlds by steaming them in the Instant Pot first, and then crisping the in the oven to finish them off. So, you will need a pressure cooker and access to an oven or other way to bake.
Ingredients and Alternatives
Of course, you need potatoes. But which ones?? You can do this with any larger size spud. I particularly love doing with sweet potatoes because they're some of my favorites. Have you tried a white sweet potato?? It's unreal! When you go to the store, just make sure that you get medium ones that are all similarly sized. The bigger the potato the longer you will have to cook them.
It's hard for me to give you an EXACT perfect amount of time to cook these for that reason. You'll want to test them after they've been in the oven for the prescribed time to see if they're finished. You're not cooking them fully in the Instant Pot, but by cutting them into a cross shape you are allowing heat to enter the center quicker. This takes the cooking time down and also makes it easier to mash!
The olive oil is to help crisp up the skin. I like using a basting brush to really get them evenly coated. You could also use an oil spray to make it easier and even! I like to use kosher salt because I like the salty crunch on the outside, plus it looks so pretty! Use an even coating of whatever you like.
If you use cold water it will take the electric pressure cooker longer to come to pressure. This changes your timing for how long they'll need to fully cook. Depending on the size of the spuds, how many, and the temp of your water you may need to add or subtract time from what I have listed.
Step by Step with Photos
- Preheat oven to 400 degrees.
2. Wash and scrub the potatoes thoroughly, because usually they're covered in dirt. Cut a cross down the enter, going about halfway. This will help the potatoes cook faster and makes them easier to mash when they're done.
3. Add 1 cup water and a wire rack/trivet to the instant pot. Place potatoes on rack. Close Instant Pot and set to pressure cook for 14 minutes on high.
4. Quick release when timer goes off. Place on a baking sheet and spread olive oil over each potato. Season with salt. I like using kosher!
5. Cook for 30 minutes in oven or until the insides are tender and easily mashed. Serve immediately as a side dish, fill them up with your favorite toppings
Frequently Asked Questions
You cook time will depend on the temp of your water, your potato size, and how many you cram in there all impacts how long you need to steam them.
I like to add my steam basket, then fill up the water level to just under the basket. You don't want the food to touch it, because then it will boil instead of steam.
You can definitely do this! It will require more time. Set to High Pressure for 30 minutes, then let it naturally release for 10 minutes and the manually release.
Do you have the Deo Crisp or the Air Fryer Lid? Awesome! After cooking as described below, add air fryer lid and set to 400 degrees for 8 minutes
If you have questions or ran into issues making these Crispy Instant Pot Baked Potatoes, please feel free to leave a comment below or shoot me a message on Instagram! I am here for you and to help you make amazing food.
For more recipes about the basics, check out these!
Recipe
Crispy Instant Pot Baked Potatoes
Equipment
- 3 quart or 6 quart Instant Pot
- Metal Trivet or Steamer Basket
- Oven or other way to bake
- baking sheet
Ingredients
- 4 whole medium russet potatoes
- 1 cup cold water
- 2 tbsp olive oil
- 2 tbsp kosher salt (or to taste)
Instructions
- Preheat oven to 425
- Wash and scrub potatoes. Cut a cross down the potato, going about halfway through.
- Add 1 cup water and a wire rack/trivet to the instant pot. Place potatoes on rack. Close Instant Pot and set to pressure cook for 14 minutes on high.
- Quick release when timer goes off. Place on a baking sheet and spread olive oil over each potato. Season with salt.
- Cook for 30 minutes in oven or until the insides are tender and easily mashed. Serve immediately as a side dish, fill them up with your favorite toppings (I love broccoli and cheese), or use them as the base for our Sloppy Joes!
NOTES
Nutrition
If you make this recipe, be sure to tag @thatzestlife in your photo! I would love to see what you made!
Devy
Love these potatoes. They came crispy on the outside but so fluffy on the inside. My boys enjoyed them with lots of butter and plenty of grated cheddar cheese. Yumm
Megan
What a great way to make up potatoes! I loved a cheesy baked potato.
Elizabeth
Perfect baked potatoes every time without having to leave a hot oven on for hours, thank you!
Dannii
You can't beat instant pot baked potatoes. So light and fluffy.
Helen
Those look so crispy and delicious. Perfect for a mid-week dinner.
Danielle Wolter
Loved how crispy the skin the out! What a great way to make baked potatoes!
Megan
So glad you liked it!
Patricia
I typically make my baked potatoes in the microwave and then crisp them in the oven so I was skeptical that this would be any better. Well, I am pleasantly surprised! It's no more of a hassle and a much better end result! It was so fluffy on the inside and the skin was the best tasting I've ever had, no exaggeration. I seriously will do it this way from now on. Can't wait to try it now with the other recipes you have that you use them, like the sloppy joes! Thank you!!