Baked Potatoes in 25 Minutes with Instant Pot

By February 10, 2012

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:

  1. Brush-clean the potato thoroughly. Some people like the potato skin. Put the potato in a ceramic or steel bowl. brush cleaned potato 420x280 Baked Potatoes in 25 Minutes with Instant Pot
  2. Put two cups of water in the inner pot
  3. Place the bowl on top of the steam rack (included in the Instant Pot package).placed in InstantPot
  4. Choose the “Steam” program with 12 minutes time, or 15 minutes if the potatoes are over a pound each.
  5. When the “Steam” program finishes, release the steam. Take the potatoes out.
  6. Poke holes on the potatoes with a fork or chopstick. Lightly coat each potato with olive oil (optional).poked hole 420x280 Baked Potatoes in 25 Minutes with Instant Pot
  7. 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. put on a baking tray 420x280 Baked Potatoes in 25 Minutes with Instant Pot

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!”.cheddar-cheese-topping potatosour-cream-topping potato

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Comments

30 Responses to “Baked Potatoes in 25 Minutes with Instant Pot”

  1. Rhea Flores says:

    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:

    Where is KenBar’s recipe? I googled it and can’t find it anywhere.
    thanks,

    [Reply]

  2. Nora says:

    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:

    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]

  3. ali says:

    what abt. yams? how , and how long

    [Reply]

    Donna Reply:

    Quartered yam will “Steam” under pressure in about 5 or 6 minutes.

    [Reply]

  4. Mike says:

    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:

    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]

  5. Nancy says:

    Has anyone tried the Instantpot with the very delicate IRISH POTATO?

    [Reply]

  6. Claudette says:

    Agreed….KenBar’s recipe works terrific. Tried it yesterday for the first time. The most perfect “baked” potato ever.

    [Reply]

  7. Diane says:

    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:

    KenBars meant “putting the steam release to Sealing position and let Instant Pot cook under pressure.”

    [Reply]

  8. Ben Brigman says:

    I always use a cookig nail to bake potatoes. Can I use the nail in the cooker?

    [Reply]

    Instant Pot Staff Reply:

    That shouldn’t be a problem.

    [Reply]

  9. annie says:

    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:

    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.com/support so that we can help you resolve the issue.

    [Reply]

  10. saundra hadley says:

    Do you need to poke the potatoes BEFORE you steam them? Don’t want them to blow up!

    [Reply]

    Instant Pot Staff Reply:

    No, you don’t need to poke the potatoes. Steaming won’t cause gas to accumulate inside the potato.

    [Reply]

    doeskev Reply:

    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:

    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:

    Oh thank you so much for your quick answer..it saved my dinner meals..
    its works like a charm.

  11. Lori says:

    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:

    Yes, it is a Corelle bowl. And it’s safe to use those bowls in Instant Pot.

    [Reply]

    Lori Reply:

    That’s great! Thanks for the quick answer!

    [Reply]

  12. KenBar says:

    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:

    This worked extremely well. Thank you for the recipe.

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    Rhea Flores Reply:

    This recipe is life changing. Really. Thank you so much!

    [Reply]

  13. Kay Anthony says:

    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:

    I tried it this way also, and no mine weren’t done in 12 min either. I will stick to KenBar’s recipe.

    [Reply]

  14. Teresa Graham says:

    I have always done my potatoes in my pressure cooker…..superior taste isn’t it!

    [Reply]

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