instant-pot ChartsDATASHEET // CT-IP-059
instant-potSTATE: FRESHVERIFIED DATASHEET
How Long to Cook Baked Potato (Whole Russet) in the instant pot
Specification: Medium russet potatoes (7-8 oz), scrubbed, pierced multiple times, placed on trivet over 1 cup water
Target Temp
240°F (116°C)
Pressure Level
Total Time
14–18 mins
Total Cook Window
Flip Mark
No Flip
Continuous Cook
Internal Safe Temp
205°F–210°F (96°C–99°C) internal
USDA Safe Pull
Release: 10-minute natural release (14 min pressure + 10 min release)
COOK MODE
Live timer · flip prompt · target temp · rest stage
3-Step Execution Protocol
1
Preheat & Prep
Add baked potato (whole russet) (Medium russet potatoes (7-8 oz), scrubbed, pierced multiple times, placed on trivet over 1 cup water) to the Instant Pot inner pot. Seal the lid and set the valve to Sealing. Select 240°F (116°C) for 14–18 mins.
2
Pressure Cook
Cook at 240°F (116°C) for 14–18 mins. Use 10-minute natural release.
3
Check & Rest
Tongs squeeze through potato easily; fork slides to center with zero resistance; 205°F probe. After 10-minute natural release, carefully open the lid away from you. Let stand 10 minutes before serving.
Verification Basis & Testing Rig
Idaho Potato Commission Pressure Cooking Guidelines; Instant Pot Potato Specs.
Pro Tip: For large 10-12 oz russets, increase cook time to 22 minutes; always use a 10-minute natural release so starch expands into fluff.
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