You all know how much I’ve become a true belieber  believer in the Instant Pot….we seriously have become two peas in a pod.  The other day I made Instant Pot Loaded Baked Potatoes and I may never make them in the oven again.

instant pot loaded baked potato

I was always a bit nervous about cooking up baked potatoes in the Instant Pot.  What if I cooked too long and they became mashed potatoes?  What if I didn’t cook them long enough and I’d have to start the pressure cooker all over again? THE PRESSURE!!!!

But also, why not just give it a go….those “problems” would be easy fixes.  So I did. And it was amazing.

Here’s some things you need to know before Instant Potting whole potatoes:

  • You need to use the rack.  If not, well you will have mush, or actually….mash.
  • 1 cup of cold water. Don’t forget.
  • Poke your taters with a fork so that the steam can go through.
  • Do not stuff the potatoes into the Instant Pot.  I’d say no more than 6 small to medium size ones.  If you do 6, you will need to up the time a bit to make sure all of them cook through.
  • To make it extra special, finish it off under the broiler
Instant Pot Loaded baked potato

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Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes


  • 1-6 medium size russet potatoes
  • 1 cup cold water
  • sea salt to taste
  • 1 tbl ghee or butter
  • 1 cup spinach
  • 1/4 cup bacon crumbles
  • 1 green onion, sliced
  • OPTIONAL: grated cheese, sour cream


  1. Place your rack inside your pressure cooker and add 1 cup of cold water to it.
  2. Wash your potatoes and then poke them a few times with a fork.
  3. Place potatoes on the rack and then close pressure cooker.
  4. Set on manual for 12 minutes. 15 minutes if you have more than 3 in there or if you have very large potatoes.
  5. While potatoes are cooking turn oven onto broil (this is completely optional)
  6. In a small skillet cook up your bacon and saute your spinach. Set aside.
  7. Once timer goes off on the Instant Pot, let it naturally release the pressure for 5 minutes.
  8. After 5 minutes, finish releasing whatever pressure is left.
  9. Take your potato and place it on an oven safe pan. Drizzle oil and add sea salt all over the top.
  10. Place under broiler for another 5 minutes or until skin gets nice and crispy.
  11. Remove from oven and slice open potato. Careful it will be super hot.
  12. Add you ghee, spinach, bacon crumbles, and green onion.
  13. Top with a little more salt and enjoy.
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Broiling afterwards is completely optional.  I like crispy potato skin, so that’s why I do it. But if you ain’t got time for that, then skip it!  Remember it takes about 7 minutes or so for the Instant Pot to come to pressure, so the total cooking time is around 25 minutes.  Way better than 45-60 minute cook time!!  Time and method is the same for a sweet potato.

instant pot loaded baked potato

And as always, add whatever fixings you feel like loading onto the potato! If you have any great ones tell me below in the comments.



Whole30: yes

Paleo: no, unless using sweet potatoes




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