Instant Pot Baked Potatoes

The potatoes come out of the Instant Pot tender, but their skins are soft—not the crisp, dry skins many people picture when they hear “baked potato.” I used to expect…

By Ava
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November 14, 2026
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Reading time: 8 min

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The potatoes come out of the Instant Pot tender, but their skins are soft—not the crisp, dry skins many people picture when they hear “baked potato.” I used to expect the pressure cooker to do both jobs at once. It doesn’t. These Instant Pot Baked Potatoes get their fluffy centers from pressure cooking, then a quick turn under the broiler gives the skins the finish they’re missing.

The timing is built around medium russets, about 8 ounces each, and the fork test matters more than the clock if one potato is a little thicker than the others. I like this method because the pressure cooker handles the slow part while the broiler takes only a few minutes. The result is a soft, fluffy middle with a lightly crisp skin, seasoned with olive oil and kosher salt.

Instant Pot baked potatoes with crisp, golden skins

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Kitchen Note

Brush on the olive oil before sprinkling the salt. The oil gives the salt something to cling to, so it seasons the skin instead of dropping off onto the baking sheet.

Save these Instant Pot Baked Potatoes for a fluffy center and crisp, broiled skin without waiting on a long oven bake.

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Why the Instant Pot Can’t Crisp a Potato Skin

Pressure cooking is a moist-heat method: the potatoes cook above water on the trivet, in a sealed pot filled with hot steam. That steam softens the skin as it cooks the inside. It won’t create the dry, crisp exterior you get from direct heat, and leaving the potatoes in the pressure cooker longer won’t turn that soft skin crisp.

That’s why I separate the two jobs. First, cook the potatoes until a fork slides easily into the center. Then brush them with olive oil, season them, and put them under the broiler. The close, direct heat crisps the outside in a few minutes while the centers stay tender. Think of the broiler as the finishing step, not a way to rescue an undercooked middle; check the centers before the potatoes go onto the baking sheet.

Russets, Water, and Oil: What Each One Does

Instant Pot baked potatoes with fluffy centers

Russet potatoes — Their starchy texture is what gives this method its fluffy center. Choose medium potatoes close to the stated 8-ounce size so they cook at a similar pace. The timing is designed for russets; another variety may have a different texture and need a different timing.
Water — The water creates the steam needed for pressure cooking, while the trivet keeps the potatoes above it. Use water rather than replacing it with a seasoned liquid; the simple steam-cooking stage lets the potato taste like itself.
Olive oil — This coats the skin before broiling and helps it take on a crisp finish. There’s no need for a specialty oil here; use olive oil you already keep for cooking.
Kosher salt — Salt goes on the oiled skins just before broiling, where it seasons the outside. I stick with kosher salt for the amount in this recipe rather than guessing at a different salt’s crystal size.

From Tender Centers to Crisp Skins: The Three Stages

Prep the Potatoes Without Leaving Them Damp

Scrub the russets, pat them dry, and prick each one several times with a fork. Drying them gives the oil a clean surface to coat later, and the fork holes let steam escape through the skins. Check around the whole potato rather than making one single puncture. Set the prepared potatoes aside while you ready the pressure cooker.

Set the Trivet and Cook Under Pressure

Pour the water into a 6-quart Instant Pot and set the trivet inside. Arrange the potatoes on top, seal the lid, and cook on High pressure for 12 minutes. Keep the potatoes on the trivet instead of letting them sit in the water. The 12-minute timing is for medium russets of about 8 ounces each.

Release Pressure and Check the Centers

Let the pressure release naturally for 10 minutes, then carefully quick-release any pressure that remains. Open the lid only after the pressure has released, and test each potato with a fork. It should slide easily into the center; if one still feels firm, reseal the pot and cook on High pressure for 2 more minutes before quick-releasing.

Broil for a Crisp Finish

While the potatoes cook, heat the broiler with a rack about 6 inches from the element. Transfer the tender potatoes to a rimmed baking sheet, brush them with olive oil, and sprinkle with kosher salt. Broil for 3 to 5 minutes, turning once, until the skins are crisp. Broilers vary, so watch the skins closely near the end rather than relying on the full time alone.

When to Keep the Skins Soft—and When to Change the Batch

Skip the broiler for soft skins

For a softer-skinned potato, stop after the pressure-cooking stage and the fork test. You’ll still have a tender potato, but you’ll miss the crisp exterior the broiler creates. This version is useful when you want the soft skin to fold easily around the fluffy center.

Make a smaller batch in the same pot

You can cook fewer potatoes without changing the water amount: keep the cup of water in the 6-quart pot and use the trivet as usual. Keep the potatoes close to the same medium size, since the timing is tied to how large each potato is, not just how many are in the pot. Use enough of the olive oil and kosher salt to coat the skins you’re cooking.

Storage and Reheating

Refrigerator: Refrigerate cooked potatoes within 2 hours and keep them in an airtight container for 3 to 4 days. The skins soften in storage.
Freezer: Freeze cooled potatoes individually wrapped, then place them in a freezer-safe container for up to 2 to 3 months. The inside may be a little less fluffy after thawing.
Reheating: Reheat in the microwave or in a 350°F oven until the center reaches 165°F. Don’t reheat only until the skin feels warm; the center takes longer to heat through.

Questions That Come Up While Making Instant Pot Baked Potatoes

Why do I prick the potatoes before pressure cooking?+

Pricking gives steam a few small routes through the skin as the potatoes cook. Use several fork pricks on each potato rather than relying on one hole, and take care while handling them once they’re hot.

Can I use another type of potato instead of russets?+

This method and timing are written for medium russets. Other potato types can have a denser or waxier texture, so the center won’t be as fluffy, and I wouldn’t assume they’ll be tender on the same schedule.

Can I use a different size Instant Pot?+

The setup here uses a 6-quart Instant Pot and one cup of water. Smaller models can have different minimum-liquid requirements and less room for the trivet, so check your appliance manual before using this amount in another size.

Can I quick-release the pressure as soon as the cook time ends?+

No. Let the pressure release naturally first, then carefully quick-release what remains. Follow your Instant Pot’s instructions for releasing pressure, and keep your hands and face away from the steam vent.