There’s something incredibly comforting about having a loaded instant pot baked potatoes for supper.
I think the part I love most is piling on my favorite toppings just the way I like them—a little bit of butter, a good dollop of sour cream, some sharp cheddar cheese that just starts to melt, a sprinkle of green onion (that counts as a vegetable, right?), and final dash of crispy bacon, because it’s just so darn good!
Since I love crispy potato skins, I take these finished potatoes out of the Instant Pot (carefully—they’re hot!) and brush them with leftover bacon fat before throwing them under the broiler for a few minutes. The result is crispy skins with extra bacon flavor—and there’s so much to love about that!
If you love baked potatoes then be sure to check out my recipe for Instant Pot Sweet Potatoes too it’s another simple but delicious recipe to make in your instant pot!
The Best Type of Potato to Use
I find Idaho or Russet potatoes to be the best baking potatoes. They are usually medium-sized making them the perfect portion size and they have a perfectly fluffy inside when cooked and after broiling you can have a delicious crispy skin too.
By choosing one of these varieties your baked potatoes are sure to turn out successful!
How to Make Instant Pot Baked Potatoes
- First, cut up some thick-cut bacon and saute it in the instant pot, reserve the bacon fat for later.
- Pierce the baking potatoes (important see the tips below) then place in the instant pot with water.
- Cook on high pressure then let the pressure release.
- Place the potatoes on a baking sheet and brush with bacon fat, broil until crispy then serve with desired toppings.
Baked Potato Topping Ideas
If you’re serving these instant pot baked potatoes as a side dish then sometimes all you need is a pat of butter and some salt and pepper. It’s the perfect side to steak, chicken or any grilled meats you like.
You can also make these baked potatoes the star of the show and turn them into an entree by loading them with a whole array of toppings, here are some suggestions;
- Cheddar cheese
- Sour cream
- Green onions
- Bacon (cooked)
- Canned tuna (try mixing it with a little mayo or balsamic vinegar)
- Cottage cheese (a great low-fat cheese option)
- Shredded chicken
- Leftover chilli
- Beans
Top Tips for Making Instant Pot Baked Potatoes
- To ensure even cooking, make sure you select evenly sized potatoes.
- This recipe was tested with medium-sized potatoes (about 10 ounces each); if your potatoes are larger, increase the cook time by 2 minutes.
- Be sure to pierce the potatoes with a fork several times before placing in the Instant Pot. This will prevent the potatoes from exploding during cooking.
- You can simplify this recipe even more by skipping the bacon step, and start by placing the water, trivet, and potatoes in the Instant Pot.
- To make this recipe a meal, top the potatoes with shredded pork or chicken (click for recipes).
- For a gourmet version of a Baked Potato Bar, trade the sour cream for crème fraiche, the bacon for skillet-crisped prosciutto, the green onion for chives and fresh dill, and use good- quality salted European butter, such as Plugra or Kerrygold.
More Delicious Instant Pot Recipes You Might Like;
Easy Instant Pot Sweet Potatoes
Ultimate Instant Pot Chicken Tacos
Instant Pot Baked Potatoes
Ingredients
- 6 pieces thick cut bacon chopped
- 2 Tbsp. olive oil
- 4 medium-sized Idaho or russet potatoes
- 1 cup water
- 1 Tbsp. kosher salt divided
- 2 tsp. ground black pepper
Toppings
- butter
- shredded cheddar cheese
- sour cream
- green onions
- chopped cooked bacon
Instructions
- Set a 6-quart Instant Pot to saute; add bacon and olive oil. Cook, stirring occasionally, until bacon is crisp, about 5 minutes.
- Remove bacon with a slotted spoon; and set aside. Press Cancel to reset Instant Pot.
- Pour bacon fat mixture into a bowl; and set aside.
- Add 1 cup water and 2 teaspoons salt to Instant Pot. Place trivet in Instant Pot.
- Pierce potatoes with a fork; place on top of trivet in Instant Pot. Place top on Instant Pot; twist to seal and lock. Turn Steam Release Valve to “sealing.” Set Instant Pot to cook at High Pressure for 15 minutes.
- After cooking is complete, let pressure release naturally (approximately 10 minutes). After that, manually release the pressure by turning the Steam Release Valve to “venting.”
- Carefully remove potatoes from Instant Pot; place on a rimmed baking sheet.
- Set oven to broil. Brush potatoes with reserved bacon fat mixture; sprinkle with remaining 1 teaspoon salt and pepper.
- Broil, turning as needed, until skin is crispy, about 5 minutes. Split potatoes open; top each with a pat of butter. Serve with cheese, sour cream, green onions, and reserved bacon.
Notes
- To ensure even cooking, make sure you select evenly sized potatoes.
- This recipe was tested with medium-sized potatoes (about 10 ounces each); if your potatoes are larger, increase the cook time by 2 minutes.
- Be sure to pierce the potatoes with a fork several times before placing in the Instant Pot. This will prevent the potatoes from exploding during cooking.
- You can simplify this recipe even more by skipping the bacon step, and start by placing the water, trivet, and potatoes in the Instant Pot.
- To make this recipe a meal, top the potatoes with shredded pork or chicken (click for recipes).
- For a gourmet version of a Baked Potato Bar, trade the sour cream for crème fraiche, the bacon for skillet-crisped prosciutto, the green onion for chives and fresh dill, and use good- quality salted European butter, such as Plugra or Kerrygold.
