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Instant Pot Baked Potatoes

Instant Pot Baked Potatoes. You will love our pressure cooker baked potato guide showing you how to cook baked potatoes in the pressure cooker with crispy skin. We will also share how we make a fun Instant Pot Baked Potato Bar with the kids.
Prep Time2 mins
Cook Time30 mins
Total Time32 mins
Course: Main Course
Cuisine: Instant Pot
Servings: 4
Calories: 148.63kcal


Instant Pot Baked Potato Ingredients:

  • 4 Large Potatoes
  • 1 Tbsp Butter
  • Salt


  • Place a cup of water into your Instant Pot inner pot and add your steamer insert.
  • Chop your potatoes down the middle so that they have the chance to breathe, but without them breaking in half.
  • Season your potatoes with salt.
  • Place the potatoes into the steamer insert and place the lid on your Instant Pot.
  • Set the valve to sealing and cook for 30 minutes.
  • Manually release pressure remove the water and swap the Instant Pot lid for the Crisplid.
  • Set the Crisplid to 5 minutes at the maximum temperature and allow to crisp up.
  • Serve with your mini baked potato bar.


I recommend using the Mealthy Crisplid if you want a crispy skin on your baked potatoes.
If you have medium sized baked potatoes (we used large) then adjust the time to 25 minutes.


Calories: 148.63kcal | Carbohydrates: 26.5g | Protein: 5.5g | Fat: 3.05g | Saturated Fat: 1.85g | Cholesterol: 7.53mg | Sodium: 46.29mg | Potassium: 879.69mg | Fiber: 5.33g | Sugar: 0.01g | Vitamin A: 87.47IU | Vitamin C: 24.28mg | Calcium: 63.9mg | Iron: 6.9mg
Nutrition InfoPlease Note: Nutrition values are our best estimate based on the software we use at Recipe This and are meant as a guide. If you rely on them for your diet, use your preferred nutrition calculator.
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