Rinse the potatoes and scrub them to remove any dirt.
Poke the potatoes evenly. This prevents the potatoes from exploding in the Instant Pot.
Place a trivet in the Instant Pot and then add a cup of water for 6-quarts and 1.5 cups for 8 quarts.
Place the potatoes over the trivet. Cover the Instant Pot and cook the potatoes on high as per the timings mentioned below. These timings are estimates only - make sure to adjust it for any altitude difference. To make potatoes with a bite, use the lower end of the estimate. - Large (8 inches+ in circumference, weighing 10 oz+): 18-20 minutes and let the pressure release naturally. Russets potatoes fall in this category because of their large size. I use this size to boil potatoes for aloo parathas. - Medium (7 inches in circumference, weighing 6-9 oz): 14-16 minutes and let the pressure release naturally. Medium-sized potatoes are great for sandwiches. While making sandwiches, I usually cook for around 13-14 minutes so that they don't fall apart when slicing.- Small (5-6 inches in circumference, weighing 4-5 oz): 10-12 minutes and let the pressure release naturally. I use this size for side dishes like jeera aloo (potatoes cooked with cumin seeds) or any other Indian potato side dish. - Baby potatoes (4 inches in circumference): 5 minutes and let the pressure release naturally. Baby potatoes are perfect to make Dum aloo. - Diced potatoes (1-.5 to 2-inch size cubes) - 3-4 minutes and release pressure in 5 minutes after the cooking is done. When you add diced potatoes to any gravy they cook pretty quickly in the Instant Pot, like in this aloo matar recipe. - Mashed potatoes - 10 minutes with quick release. Click here for a detailed recipe.
Let the pressure release naturally or if you are in a rush, wait for 10 minutes, and then release pressure.
If the potato is uncooked, just put it right back in and pressure cook for an additional 5-10 minutes or as required.
Enjoy it with the toppings of your choice.
Notes
Testers notes / Tips
Important: Select potatoes that are the same size so that it cooks evenly.
This recipe was tested using Idaho / Russet potatoes.
It is okay to stack them but no more than 2 layers. Stacking will not impact the cooking time.
To reduce the cooking time into half - halve the potatoes.
To make mashed potatoes, it is better to chop into 1-2 inch cubes and cook them for 10 minutes. Check out this detailed recipe on how to make mashed potatoes.
Instant Pot Baked Potatoes recipe
Idaho or Russet potatoes are what I prefer to use while making baked potatoes. If you like the buttery taste of Yukon potatoes, you can use them as a substitute too. I love how easy it is to make baked potatoes in the Instant Pot. Here are the steps to follow after scrubbing the potatoes clean and poking holes evenly with a fork.
Add 1 cup of water in the Instant Pot.
Place a trivet in the Instant Pot and then addwater. Use 1 cup for 6-quarts and 1.5 cups for 8 quarts.
Place the potatoes over the trivet. Cover the Instant Pot and cook the potatoes on high for 20 minutes. Let the pressure release naturally.
Open the lid. Use tongs to remove the potatoes. Use a knife to create an opening in the center. Make sure to not slice the potatoes completely.
Using both your hands press the edges of the potatoes at the same time to widen the opening.
Use a fork to fluff the potatoes and serve it immediately with toppings of your choice.
Note: To crisp the baked potatoes, remove the potatoes from the Instant Pot and slather it with butter or oil. Sprinkle it with sea salt. Broil them on high for about 2 minutes.