How Do I Know When the Potatoes Are Done?
Potatoes are ready when they can be easily pierced with a fork or knife. If they still feel a bit firm, cover the lid and pressure cook for an additional 2 minutes.
Can I Use an Air Fryer?
Yes, an air fryer is an excellent option for achieving crisp potato skins. Check out our Air Fryer Baked Potatoes tutorial for more details.
Make-Ahead Tips
- To Refrigerate: Once the potatoes have cooled to room temperature, cover and refrigerate for 3-4 days.
- To Reheat: For a crispy skin, reheat uncovered in the oven at 350°F for about 15-20 minutes, or use the air fryer until heated through, as demonstrated in our Air Fryer Baked Potatoes recipe.
- Prepare Your Instant Pot – Place a trivet in the bottom of a 6-quart Instant Pot and add 1 cup of cold water.
- Scrub Your Potatoes – Thoroughly wash the potatoes.
- Pierce Your Potatoes – Poke the potatoes all over with a fork and arrange them on the rack.
- Pressure Cook – Cover with the lid and set the valve to the ‘sealing’ position. Set to manual high pressure for 16 minutes, or according to the time chart*.
- Natural Pressure Release – Once the cooking time is up, let the pressure release naturally (usually about 15 minutes) or until the pressure indicator drops, indicating no remaining pressure. Switch the valve to the venting position to release any residual steam before carefully removing the lid.
- Check for Doneness – Poke the potatoes to test for doneness, then remove them to a plate using tongs.
- Serve Your Potatoes – Cut the potatoes in half and serve with your favorite toppings, such as sour cream, bacon, cheese, and chives, or let them cool and use them in a delectable Potato Salad.
*Instant Pot Baked Potatoes Time Chart:
- Smaller Russet Potatoes (5 oz each) – 12 minutes
- Medium Russet Potatoes (6-7 oz each) – 14 minutes
- Large Russet Potatoes (8 oz each) – 16 minutes
- Extra Large Russet Potatoes (10-14 oz each) – 18-20 minutes
