Instant Pot Baked Potatoes

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recipe by Garima Gakkhar

  • Time icon
    Total Time
  • Serves icon
  • Calories icon
based on 1 ratings

Instant Pot Baked Potatoes are perfectly fluffy and tender and are made in Instant Pot in less than half of the time and without any foil. I love baked potatoes, actually who doesn’t love them. A perfectly baked potato topped with cheese, veggies with some seasonings. This one of my family fav Sunday breakfast items as we are potato lovers. Making it in Instant Pot is so much easier, no need to adjust potatoes to cook evenly. Just add the potatoes in instant pot over a trivet with some water and pressure for 14 minutes. Yes, that’s the time it takes to cook a Baked Potatoes plus a little more for pressure to release.

Inspired by:

recipe updated Jun 8, 2020


  • Broccoli icon
    ½ cup (about 45.6 g)
  • Cheese icon
    ½ cup (about 117.6 g)
  • Scallion icon
    as needed
  • Water icon
    1 cup (about 240 g)
  • Russet potato icon
    Russet potato
    4 (about 720 g)
  • Salt icon
    1 dash (about 0.75 g)
  • Black pepper icon
    Black pepper
    1 dash (about 0.27 g)
  • Sour cream icon
    Sour cream
    ½ cup (about 120 g)
  • Butter icon
    2 tbsp (about 28.8 g)
  • Cheese icon
    ½ cup (about 117.6 g)
  • Chili flakes icon
    Chili flakes
    as needed


  • kCook icon Instant Pot
  • kCook icon Inner pot
  • kCook icon Rack
  • kCook icon Medium bowl
  • kCook icon Work surface

Step preview

  1. Pierce the potatoes all over with the fork
  2. Add water to the inner pot
  3. Place a clean rack in the inner pot
  4. Add russet potato to the inner pot
  5. Close and lock the lid and turn the steam release handle to Sealing
  6. Pressure cook - Manual, High, 14 min
  7. Natural release - 15 min
  8. Add filling to a clean medium bowl
  9. Remove potatoes to work surface
  10. Remove 1/4 from the top of the potatoes lengthwise
  11. Transfer 1/4 of the filling to each potato
  12. Add broccoli to the potatoes
  13. Sprinkle with cheese
  14. Transfer stuffed potatoes to inner pot and close lid
  15. Let it rest for 5 minutes until cheese melts then remove lid
  16. Sprinkle with chili flakes and scallion
  17. Serve
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