Instant Pot Baked Potatoes: Fluffy Crispy

Elevating the Humble Spud: Instant Pot’s Role in Perfect Jacket Potatoes

You know that sound? That perfect, brittle crack when you slice into a baked potato, releasing a cloud of hot steam that smells faintly of earth and salt? That, my friend, is comfort food perfection.

This Instant Pot Baked Potatoes recipe is the secret weapon you need for achieving that exact texture in less than an hour. Trust me, ditch the old two-hour oven marathon; we're going for speed and reliable results every time.

Seriously, traditional baked potatoes take forever . We are talking about preheating the oven for 20 minutes, then waiting another 60 to 90 minutes for the starch structure to break down. Nobody has time for that on a Tuesday night!

Using the pressure cooker turns a weekend project into a weeknight staple. It’s a kitchen hack that delivers incredibly fluffy, tender centres faster than takeout.

This method gives us the best of both worlds: the speed and reliability of high pressure steaming, followed by a quick blast of dry heat for that gorgeous, shatteringly crisp skin.

So grab your Russets and your Instant Pot; let’s get these phenomenal Instant Pot Baked Potatoes cooked properly. Job sorted.

Achieving the Perfect Texture: Fluffy Core Meets Crispy Crust

Why We Skip the Hour Long Oven Pre-heat

The conventional oven method relies on time and dry heat to dehydrate the potato skin while slowly cooking the interior. The problem? That slow process often leaves you with an inconsistent centre sometimes waxy, sometimes hard. The Instant Pot completely changes this dynamic. We are leveraging steam pressure.

That superheated, humid environment cooks the starches rapidly and evenly from the inside out. This rapid, moist cooking ensures every inch of the potato flesh is perfectly tender and fluffy.

What Makes a True British Jacket Spud?

In the UK, a "Jacket Spud" isn’t just a side dish; it’s a meal unto itself, demanding a perfect textural contrast. You need that wonderfully soft, almost fudgy interior, surrounded by a shell that offers significant crunch.

The secret to the success of these Instant Pot Baked Potatoes lies in the two-stage cooking process. The pressure cooker handles the fluffiness, and the over high heat oven (or air fryer!) handles the intense crispness.

The Steam Secret: How Pressure Cooking Creates a Creamy Interior

Think of the Instant Pot as a sauna for your potatoes. When you cook potatoes in instant pot under high pressure, the superheated steam penetrates quickly and deeply. This efficient heat transfer prevents the edges from drying out prematurely, resulting in a core that is beautifully creamy and uniform.

If you struggle with hard spots near the ends of your potatoes, this technique is the answer.

The Critical Finishing Step: Getting That Crackling Skin

You can’t just stop after pressure cooking. A potato straight from the Instant Pot is cooked, sure, but it will have damp, chewy skin yuck! This is why the quick finish is absolutely mandatory. We brush the hot, damp spuds with fat and flaky salt, then blast them at a high temperature.

This instantaneous hit of dry heat aggressively evaporates the remaining moisture, creating that deeply satisfying, crackling skin. This is what truly elevates these pressure Pot Baked Potatoes .

Your Shopping List for Smash Hit Instant Pot Spuds

Ingredient Notes and Potato Selection

Selecting the Best Variety: Russet vs. Maris Piper

When making Instant Pot Baked Potatoes , the type of spud you choose is non-negotiable. You need a high starch potato, like the classic American Russet or the excellent British Maris Piper. These varieties break down easily under steam, yielding that airy, almost cloud like interior.

If you try to use waxy potatoes, like new or red varieties, they will turn dense and soggy which is absolutely the opposite of what we want here.

Chef’s Note: Starch absorbs heat more efficiently than wax. That fluffy result happens because the starch granules swell and then essentially shatter under the pressure. Don't skimp on potato quality!

Essential Equipment Checklist (Trivet and Air Fryer Lid/Broiler)

You absolutely must use the metal trivet that came with your Instant Pot. The potatoes cannot sit directly in the water; they must be elevated to steam, not boil. For the crisping stage, an air fryer lid (if you have one) is brilliant because it’s fast and compact.

If not, don’t fret! A traditional broiler or a super hot 450°F oven works just as well to finish your Instant Pot Baked Potatoes .

Should You Pierce or Leave the Skin Intact?

This is critical: You must pierce the potatoes. I once forgot this step when making a big batch and let’s just say cleanup was... dramatic. When water trapped inside the potato converts to steam under high pressure, the potato acts like a small, starchy balloon.

If the steam has no exit points, the potato can split or, worse, actually burst inside the cooker. Use a fork or thin skewer and give each spud 6 8 good, deep pokes all over.

The Importance of Salt for Maximum Skin Crispness

We are aiming for texture and flavour here, right? When you remove the steamed potatoes, they will be hot and slightly tacky. This is the moment! Brush them generously with fat, then absolutely shower them with flaky sea salt.

That salt helps draw out moisture during the over high heat crisping phase, creating a beautifully textured, savoury crust that crunches when you bite it. Don't worry about oversalted potatoes; we are only seasoning the skin.

How to Make Pressure Cooked Jacket Potatoes: step-by-step Method

This reliable Instant Pot Baked Potatoes recipe is broken into two simple stages. Follow these steps exactly, and you’ll achieve perfection.

Prep Work: Washing, Scrubbing, and Seasoning the Potatoes

First things first: give those spuds a serious scrub. Since we are eating the skin, we want it pristine. Once they are scrubbed and dried, prick them deeply as instructed (6 8 times).

For optimal flavor absorption during steaming, you can lightly coat the potatoes in a teaspoon of olive oil and a pinch of salt now, before they go in instant pot .

Setting the Instant Pot: Water Quantity and Placement

Pour exactly 1 cup (240ml) of cold water into the bottom of the Instant Pot insert. Place your trivet inside. Carefully arrange your prepared potatoes on the trivet, trying your best to keep them in a single layer.

If you have to stack them slightly because you’re making a huge batch, try to place the largest ones on the bottom. Do not let the potatoes sit in the water. They are steaming, not boiling.

The Instant Pot Pressure Cycle Settings and Timing

Secure the lid and make sure the venting knob is set to Sealing . Use the Pressure Cook (or Manual) setting on High Pressure .

The required instant pot baked potatoes cooking times vary slightly based on size, but here is my go-to:

• Medium (8 10 oz): 12 minutes.
• Large (12 14 oz): 16– 18 minutes.

Once the time is up, this is non-negotiable : allow a Natural Pressure Release (NPR) for exactly 10 minutes. This slow, steady release prevents the rapid pressure change that causes the skins to tear and separate from the flesh.

After 10 minutes, manually quick release any remaining pressure.

The Quick Crisp Finish: Broiling or Air Frying for Maximum Crunch

Carefully remove the steaming hot potatoes using tongs. Place them on a baking sheet lined with parchment paper, or better yet, onto a wire rack placed over the sheet. Immediately brush them generously with your chosen fat (duck fat is amazing here, trust me!) and sprinkle heavily with flaky sea salt.

Pop them under the broiler for about 8 minutes, or into a 450°F (230°C) oven/air fryer until they achieve the desired level of wrinkly, deep golden crispness. When the skin looks like crackling, you know they are done.

Troubleshooting and Expert Advice for Foolproof Potatoes

Calculating Variable Cook Times Based on Potato Size and Quantity

My standard instant pot baked potatoes time assumes you are cooking 4 6 similar sized potatoes. If you are only cooking one or two giant spuds, increase the time slightly (by 2- 3 minutes).

If you are attempting to cram 8 potatoes in instant pot , you must increase the cooking time by at least 5 minutes because the sheer density of the load requires more time to penetrate the centre. Always use potatoes that are similarly sized for even results.

Why Your Potatoes Are Undercooked (The Stacking Issue)

If you followed the pressure time perfectly and your potato centres are still slightly hard, you stacked them too densely. When potatoes are crammed together, steam cannot circulate properly, and the centres of the lower potatoes get blocked from the heat.

Try to stick to 4 6 potatoes maximum, or if you must stack, arrange them like a pyramid to allow maximum surface area exposure to the steam.

Never Use Foil in the Pressure Cooker

I see people trying to wrap potatoes in foil for cooking potatoes in instant pot . Do not do this. Foil blocks the vital access of high pressure steam, completely negating the speed advantage of the Instant Pot. Worse, it often results in patchy, unevenly cooked spuds.

We want direct steam contact for the fluffiest interior.

Top-Tier Fillings: Making Your Jacket Spud a Proper Meal

Classic British Fillings That Can't Be Beat

Once you achieve the perfect fluffy, instant pot baked potatoes crispy result, it’s time for the toppings. The classics are non-negotiable. A huge knob of butter melting down into the hot flesh, followed by proper mature cheddar cheese and chives.

Another winner is tuna mayo with sweetcorn it sounds simple, but it’s utterly satisfying.

If you are looking for a heftier, warming meal, these potatoes are the perfect accompaniment to a stew or chili. They pair beautifully alongside a rich, hearty main course like the incredible Instant Pot Pot Roast: The Best Tender Recipe in Under 2 Hours .

Balancing Textures: Hot Potato, Cold Topping

The key to a truly magnificent loaded potato is the temperature contrast. The potato itself must be piping hot, creating that beautiful visual of melted butter and cheese. Then, you load it up with cold, fresh, tangy toppings like coleslaw, sour cream, or perhaps a zesty Southwest Chicken Salad with Creamy Chipotle Lime Dressing (just use the dressing components for a fresh, creamy finish!).

Keeping Spuds Fresh: Storage and Reheating Guidelines

The Shelf Life of Fully Cooked Spuds

If you manage to have any leftovers of your amazing Instant Pot Baked Potatoes , they store surprisingly well. Once they are completely cooled, place them in an airtight container and refrigerate for up to 3 4 days.

Do not leave them out at room temperature for long periods due to food safety concerns regarding cooked potatoes and starch.

For reheating, skip the microwave! The microwave will make the skin soft and rubbery. Instead, reheat them in a 400°F (200°C) oven or, ideally, in your air fryer for about 10- 15 minutes until the skin crisps up again. This gives you a second chance at that shatteringly delicious exterior. If you have a few extras, try swapping them for a side of Roasted Sweet Potatoes: Ultimate Crispy Oven Recipe next time for variety.

I’m so excited for you to try this method. Making baked potatoes in instant pot is truly the best way to get dinner on the table quickly without sacrificing that creamy, fluffy interior and the essential crisp skin.

This Instant Pot Baked Potatoes recipe is a keeper!