Instant Pot Baked Potatoes (with Crispy Skins!!)

Why You’ll Love This Recipe

Instant Pot Baked Potatoes are fast, fluffy, and foolproof—perfect when you want baked potatoes in a fraction of the time. Finished with a quick roast in the oven or air fryer, they develop crispy skins that rival traditional oven-baked versions. Ideal for busy weeknights, meal prep, or a hearty side dish.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

russet potatoes (medium to large)saltwaterolive oil (for crispy finish)sea salt (for skin)

directions

Scrub potatoes thoroughly and prick each one several times with a fork.

Place a trivet in the Instant Pot and add 1 cup of water to the bottom.

Place potatoes on the trivet in a single layer.

Seal the lid and set the Instant Pot to Manual/Pressure Cook on high pressure:
– 12 minutes for medium potatoes
– 15 minutes for large potatoes
– 18 minutes for extra large potatoes

Allow natural pressure release for 10 minutes, then quick release any remaining pressure.

For crispy skins: preheat oven to 450°F (230°C) or use an air fryer at 400°F (200°C).

Rub cooked potatoes with olive oil and sprinkle with sea salt.

Place directly on an oven rack or in the air fryer for 10–15 minutes until the skins are crispy.

Slice open, fluff with a fork, and serve with your favorite toppings.

Servings and timing

This recipe makes 4 baked potatoes.Preparation time: 5 minutesPressure cook time: 12–18 minutesNatural release: 10 minutesCrisping time: 10–15 minutesTotal time: 30–40 minutes

Variations

Use sweet potatoes and adjust the cook time to 15–20 minutes.

Top with sour cream, chives, cheese, or bacon bits for loaded potatoes.

Add garlic powder or rosemary to the oil before crisping for added flavor.

Serve as a base for chili, BBQ pulled pork, or broccoli cheese sauce.

storage/reheating

Store leftover potatoes in the refrigerator for up to 4 days.Reheat in the oven or air fryer at 375°F (190°C) until heated through and crispy.Microwave reheating is quick but softens the skin.

FAQs

Do I need to wrap the potatoes in foil?

No, foil is not needed in the Instant Pot or for crisping.

Can I skip the crisping step?

Yes, but the skin will be soft rather than crispy—still delicious!

What size potatoes work best?

Medium to large russet potatoes are ideal for even cooking and fluffy texture.

Can I cook more than 4 at a time?

Yes, just stack them in a single layer. Cooking time stays the same.

Is it okay to stack the potatoes?

Yes, stacking is fine as long as they’re not packed tightly.

Can I use red or gold potatoes?

You can, but the texture and cooking time may vary slightly.

Conclusion

Instant Pot Baked Potatoes with Crispy Skins are the best of both worlds—quick-cooked, soft and fluffy inside, with golden, crackly exteriors. They’re easy, customizable, and sure to become a regular part of your dinner rotation. Say goodbye to long oven bakes and hello to perfectly baked potatoes in record time.

Print