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The Best Baked Potatoes in the Instant Pot

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Baked Potatoes are the BEST in the Instant Pot! They come out creamy and fluffy every time! Plus they’re fast, easy, nutritious, and filling.

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The Best Baked Potatoes in the Instant Pot

Cooking Potatoes in the Instant Pot is so easy, you'll ever want to use the stove or oven for them again!
Prep Time5 minutes
Cook Time13 minutes
Pressure Cooking Time13 minutes
Total Time28 minutes
Course: Side Dish
Cuisine: American
Keyword: Budget-friendly, Comfort Food, Dairy-free, Gluten-free, Kid-Approved, Kid-Friendly
Servings: 6
Calories: 131kcal
Author: Holly

Ingredients

  • 6 Potatoes
  • 1 cup Water

Instructions

  • Place whole potatoes on the trivet in the Instant Pot with one cup of water.
  • Close and secure lid.
  • Set valve to Sealing.
  • Select [Manual] program.
  • Press + or – to set cooking time of 12 to 15 minutes, depending on the size of your potatoes.
  • Set to High Pressure and wait 10 seconds for pot to beep and let you know it is heating up. It will take around 10 minutes for your Instant Pot to reach pressure, and then the clock will begin to count down. When the time reaches zero, the Instant Pot will beep again and switch to the [Keep Warm] mode, and begin to count up.
  • While keeping your face and hands away, Quick Release the valve by covering with a towel and turning steam release to allow the steam to escape. Open the lid and stick a fork in the potatoes to check for doneness. The potatoes should still be firm, but not at all crunchy. And the fork should go into the potato easily.

Notes

Use as baked potatoes. Top with all the usual ingredients: Butter, sour cream, shredded cheese, crumbled bacon, green onions, ham, broccoli, or chili!

Nutrition

Calories: 131kcal | Carbohydrates: 30g | Protein: 3g | Fat: 0.2g | Saturated Fat: 0.05g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.003g | Sodium: 12mg | Potassium: 716mg | Fiber: 4g | Sugar: 1g | Vitamin A: 3IU | Vitamin C: 33mg | Calcium: 22mg | Iron: 1mg

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Perfect Black Beans in the Instant Pot (Soaked or Not)

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Black beans are a versatile ingredient to have ready for weeknight meals, to add to quesadillas or tacos, or to throw in a soup to make it more hearty and nutritious. Make some today and enjoy them all week!

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Perfect Black Beans in the Instant Pot (Soaked or Not)

How to cook dried black beans in your Instant Pot
Prep Time4 minutes
Pressure Cook Time35 minutes
Total Time1 hour
Course: Main Course, Salad, Side Dish, Soup
Cuisine: Beans & Rice, Mexican, Southern
Keyword: Budget-friendly, Dinner, Gluten-free, Kid-Approved, Pantry, THM-E, Vegetarian
Servings: 12
Calories: 147kcal
Author: Holly
Cost: $1.50

Equipment

  • Pressure Cooker

Ingredients

  • 1 lb dried black beans
  • 6 cups water
  • 1 tbsp olive oil Any oil or fat may be used here.
  • 2 bay leaves Optional
  • 1 cup onion, diced Optional. 1 cup diced onion is about 1 medium onion.
  • 6 cloves garlic, minced Optional. Substitute garlic powder by using 1/3 teaspoon of garlic powder for every clove of fresh garlic.
  • 1 teaspoon salt* *to taste, after cooking beans

Instructions

  • Sort and rinse dried beans.
  • Pour beans into Instant Pot.
  • Add water, oil, and optional seasonings.
  • Check lid to make sure sealing ring and valves are inserted properly. Close the lid.
  • Turn Steam Release valve to [Sealing].
  • Set Pressure Cooking Program to [Pressure Cook] or [Manual] or [Bean/Chili].
  • Make sure your Instant Pot is on HIGH pressure by pressing the [Pressure] button until it cycles to HIGH pressure. The LUX model of Instant Pot only has High pressure, so you can skip this step.
  • Set pressure cooking time to 35 minutes by pressing the [+] or [-] button.
  • Pause for 10 seconds while you wait for the Instant Pot to start. Or Press [Start] if you have a model that has a Start button, such as Ultra or Max.
  • Instant Pot will heat up, come up to pressure, and display countdown while pressure cooking.
  • Allow pot to Natural Release for at least 15 minutes before manually releasing the remaining pressure from the pot. Natural release time is cook time when cooking beans in the Instant Pot.
  • Open the Instant Pot and add salt,* to taste.
  • Stir well and serve as desired.

Notes

  • Always pressure cook beans with 1 tablespoon of oil or fat to keep foaming down.
  • Remember that Natural Release time is cook time. The pot is still extremely hot and your beans are still cooking while the pot is slowly coming down from being under pressure. Do not skip the Natural Release step in cooking beans because they may not be done cooking when you get the lid open.
  • When you open the pot after cooking, stir and then taste test the beans. If they need extra time, simply set them to pressure cook for another 5 or so minutes. They will come to pressure fairly quickly at this point, because they are still very hot. Natural Release for 10 minutes and test again.
  • If you prefer soaking your beans before cooking, try soaking for 6-8 hours or overnight. Then drain, rinse, and proceed with recipe. 
  • For a quicker soak, cover beans in hot water and soak for 1-2 hours before draining, rinsing and proceeding with the recipe.
  • Soaking beans may prevent or reduce gas on your stomach, so if beans upset your digestion, try soaking them before cooking. 

Nutrition

Calories: 147kcal | Carbohydrates: 25g | Protein: 8g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 202mg | Potassium: 586mg | Fiber: 6g | Sugar: 1g | Vitamin A: 8IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 2mg

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Perfect Peel Sweet Potatoes in the Instant Pot

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Perfect Peel Sweet Potatoes in Instant Pot

Tender and delicious every time, Sweet Potatoes were made for the Instant Pot!
Prep Time3 minutes
Total Time20 minutes
Course: Breakfast, Dinner, Lunch, Main Course, Side Dish
Cuisine: American, Southern
Keyword: Budget-friendly, Dairy-free, Dinner, Gluten-free, Kid-Friendly, Paleo, THM-E, Vegetarian
Servings: 4
Calories: 112kcal
Author: Holly
Cost: $2.00

Ingredients

  • 4 Sweet Potatoes
  • 1 1/2 cups water

Instructions

  • Wash sweet potatoes and cut off any bad spots.
  • Place into Instant Pot on top of trivet.
  • Add water to pot.
  • Check lid to make sure sealing ring and valves are inserted properly. Close the lid.
  • Turn Steam Release valve to [Sealing].
  • Set Pressure Cooking Program to [Pressure Cook] or [Manual].
  • Make sure your Instant Pot is on HIGH pressure by pressing the [Pressure] button until it cycles to HIGH pressure. The LUX model of Instant Pot only has High pressure, so you can skip this step.
  • Set pressure cooking time to 12-15 minutes by pressing the [+] or [-] button. Choose the time based on the size of your sweet potatoes.
  • Pause for 10 seconds while you wait for the Instant Pot to start. Or Press [Start] if you have a model that has a Start button, such as Ultra or Max.
  • Instant Pot will heat up, come up to pressure, and display countdown while pressure cooking.
  • When the pressure cooking cycle is finished, Quick Release Instant Pot by manually shifting Steam Release Valve from [Sealing] to [Venting]. OR feel free to allow the pot to Natural Release. The potatoes will be great either way.
  • Open the Instant Pot and use tongs to place sweet potatoes on a plate for serving.
  • Serve with toppings or use in your favorite sweet potato dish.

Notes

Cook as many sweet potatoes as you need in the Instant Pot. You still only need 1 1/2 cups of water. 
Sweet Potatoes make fantastic leftovers! You can cook up several and have sweet potatoes ready-to-go for the week!

Nutrition

Serving: 1g | Calories: 112kcal | Carbohydrates: 26g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 75mg | Potassium: 438mg | Fiber: 4g | Sugar: 5g | Vitamin A: 18443IU | Vitamin C: 3mg | Calcium: 39mg | Iron: 1mg

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Magic Flavor Dust

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We use this seasoning on veggies, meat, and in homemade dressings like Ranch Dip!

I realized I was constantly pulling out these four spices from my cabinet every time I was cooking. So I combined them all and now I just have to grab one container!

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5 from 1 vote

Magic Flavor Dust

Use this basic seasoning to easily add lots of flavor to meats, veggies, and dips. It is Magic!
Prep Time5 minutes
Course: Seasoning
Cuisine: American, Farm-to-Table, Real Food
Keyword: Budget-friendly, Dairy-free, Gluten-free, No Fillers, Seasoning
Calories: 116kcal
Author: Holly

Equipment

  • Funnel
  • Empty spice container

Ingredients

  • 2 Tablespoons garlic powder
  • 2 Tablespoons onion powder
  • 1 Tablespoon salt
  • 1 Tablespoon ground black pepper

Instructions

  • Measure all parts through a funnel and into empty spice container.
  • Close lid and shake thoroughly.
  • Use to season meats, veggies, sauces, soups, and dips.

Notes

We usually make a large batch of this! You can use any volume measurement to increase or decrease the recipe. Just use the same amount for each item: one part salt, one part pepper, two parts garlic powder, two parts onion powder.

Nutrition

Calories: 116kcal | Carbohydrates: 27g | Protein: 5g | Fat: 0.5g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 6997mg | Potassium: 410mg | Fiber: 5g | Sugar: 1g | Vitamin A: 33IU | Vitamin C: 3mg | Calcium: 97mg | Iron: 2mg

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Mashed Potatoes in the Instant Pot

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These mashed potatoes are not only delicious, but the easiest, simplest, fastest way that I’ve ever made mashed potatoes! Plus the fewest dirty dishes!

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Mashed Potatoes in the Instant Pot

Classic Mashed Potatoes are made easy and delicious when cooked in the Instant Pot.
Prep Time5 minutes
Cook Time15 minutes
Pressure Cooking Time13 minutes
Total Time33 minutes
Course: Side Dish
Cuisine: American
Keyword: Budget-friendly, Comfort Food, Dairy-free, Gluten-free, Kid-Approved, Kid-Friendly
Servings: 6
Calories: 281kcal
Author: Holly

Equipment

  • 1 Electric Pressure Cooker
  • 1 Potato Masher

Ingredients

  • 2½ pounds potatoes Our favorites are the golden potatoes, but reds and whites work as well.
  • 1 cup water

The Yummy Stuff to Add After Cooking

  • 2 teaspoons salt or to taste
  • ½ cup butter Chop the butter into pieces. You can use less, if desired.
  • milk as needed

Instructions

  • Place whole potatoes in the Instant Pot with one cup of water. No trivet is needed for mashed potatoes.
  • Note: I don't peel potatoes anymore! The skins are full of minerals, vitamins, antioxidants, and fiber. Plus it's extra work and time that I don't have to do. I try to make cooking as simple and un-fussy as possible.
  • Close and secure lid.
  • Set valve to Sealing.
  • Select [Manual] or [Pressure Cook] program.
  • Press [+] or [-] to set cooking time of 12 to 15 minutes, depending on the size of your potatoes. *Time-saving tip: if you need your potatoes to cook faster, chop them into smaller pieces and adjust pressure cooking time to 8-10 minutes.
  • Set to High Pressure and wait 10 seconds for pot to beep and let you know it is heating up. It will take around 10 minutes for your Instant Pot to reach pressure, and then the clock will begin to count down. When the time reaches zero, the Instant Pot will beep again and switch to the [Keep Warm] mode, and begin to count up.
  • While keeping your face and hands away, Quick Release the valve by covering with a towel and turning steam release to allow the steam to escape. Open the lid and stick a fork in the potatoes to check for doneness. The potatoes should still be firm, but not at all crunchy. And the fork should go into the potato easily.

Mashing and Yummifying the Potatoes

  • After opening the Instant Pot, add salt and butter. Mash and stir with potato masher. Make sure the bottom and corners are mixed in well. Pull out any large pieces of potato peels.
  • Taste for salt and texture. Add milk if mashed potatoes seem dry. Add salt to taste. Stir well again.
  • Serve and enjoy!

Nutrition

Calories: 281kcal | Carbohydrates: 33g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 924mg | Potassium: 800mg | Fiber: 4g | Sugar: 1g | Vitamin A: 477IU | Vitamin C: 37mg | Calcium: 29mg | Iron: 1mg

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Farmer’s Breakfast

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Farmer’s Breakfast

Eggs are fast food at our house! This is our go-to Breakfast for Dinner!
Prep Time10 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Breakfast, Breakfast for Dinner, Brunch
Cuisine: American, Farm-to-Table, Real Food
Keyword: Budget-friendly, Cheese, Dinner, Eggs, Gluten-free, Gluten-free options, Incredible Egg, Kid-Approved, Kid-Friendly, Low Carb, Made from Scratch, Make-Ahead Breakfast, Real Food, Sausage
Servings: 6
Calories: 548kcal
Author: Holly

Equipment

  • Good knife
  • Cutting Board
  • Cheese Grater
  • Skillet
  • Spatula/Pancake Turner

Ingredients

  • 10 eggs
  • 1 tsp salt divided use
  • 1 cup onion, diced (1 medium onion is about 1 cup diced onion)
  • 1 cup bell pepper, diced (1 large bell pepper is about 1 cup diced)
  • 1 pound breakfast sausage can substitute cooked, diced ham, bacon, or chorizo crumbles
  • 2-3 cooked potatoes smashed or diced
  • 8 oz. shredded cheddar cheese

Instructions

  • In a medium bowl, beat eggs, adding 1/4 teaspoon salt to season.
  • Preheat skillet over medium-high heat.
  • Place breakfast sausage in skillet and break up with a wooden pancake turner.
  • Add diced onions and bell peppers to sausage while cooking. Sauté until onions are clear and sausage is fully cooked.
  • Add cooked, smashed potatoes to the skillet and another 1/4 teaspoon of salt. Allow to brown for a few minutes before stirring.
  • Pour egg mixture over meat & potatoes in skillet. Allow eggs to cook for a moment before stirring. Stir and scrape the bottom of the skillet so all eggs come up.
  • Let eggs cook for another minute before stirring and scraping the bottom of the skillet again. Repeat until eggs are cooked through. Turn off heat when eggs are slightly moist.
  • Top with cheese. Place a lid over top and allow cheese to melt.
  • Serve with toast or as a breakfast burrito in tortillas with salsa.

Nutrition

Calories: 548kcal | Carbohydrates: 15g | Protein: 31g | Fat: 40g | Saturated Fat: 16g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 0.2g | Cholesterol: 365mg | Sodium: 1225mg | Potassium: 639mg | Fiber: 2g | Sugar: 3g | Vitamin A: 925IU | Vitamin C: 34mg | Calcium: 331mg | Iron: 3mg

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Magic Flavor Dust

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Last updated on August 5th, 2020 at 11:19 pm

You can speed up dinner prep exponentially by keeping a batch of our pre-mixed seasonings on hand. You’ll save money, too!

We use this “house” seasoning on practically everything but dessert! While cooking, sprinkle it on sautéed veggies, meat, soups, and dried beans. It adds so much flavor to everything, and you only have to reach for one jar, instead of 4! It is Magic!

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5 from 1 vote

Magic Flavor Dust

Use this basic seasoning to easily add lots of flavor to meats, veggies, and dips. It is Magic!
Prep Time5 minutes
Course: Seasoning
Cuisine: American, Farm-to-Table, Real Food
Keyword: Budget-friendly, Dairy-free, Gluten-free, No Fillers, Seasoning
Calories: 116kcal
Author: Holly

Equipment

  • Funnel
  • Empty spice container

Ingredients

  • 2 Tablespoons garlic powder
  • 2 Tablespoons onion powder
  • 1 Tablespoon salt
  • 1 Tablespoon ground black pepper

Instructions

  • Measure all parts through a funnel and into empty spice container.
  • Close lid and shake thoroughly.
  • Use to season meats, veggies, sauces, soups, and dips.

Notes

We usually make a large batch of this! You can use any volume measurement to increase or decrease the recipe. Just use the same amount for each item: one part salt, one part pepper, two parts garlic powder, two parts onion powder.

Nutrition

Calories: 116kcal | Carbohydrates: 27g | Protein: 5g | Fat: 0.5g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 6997mg | Potassium: 410mg | Fiber: 5g | Sugar: 1g | Vitamin A: 33IU | Vitamin C: 3mg | Calcium: 97mg | Iron: 2mg

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Instant Pot Minestrone…Instastrone?

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Last updated on January 23rd, 2019 at 08:20 am

If Instastrone isn’t a real word, it will be after you try this amazing dish! Minestrone is a wonderful Italian vegetable soup, thick and hearty. In restaurants it’s often served with pasta, but it’s not a necessity. We prefer ours with only yummy veggies!

This recipe requires a bit of chopping, but then you just throw the ingredients in and wait for some delicious soup! But you’ll only have to wait for 4 minutes of cook time! That’s why it’s Instastrone!

And it really is very delicious!

Ingredients

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Instant Pot Texas Chili

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Last updated on February 5th, 2026 at 09:03 pm

This is the second best chili recipe I’ve ever made.

The best pot of chili I’ve ever made was 28 years ago. Read to the end if you want to see a really sweet story about that special pot of chili.

Note: There’s lots of debate about different types of chili. The conventional wisdom is that Texas Chili has no beans. But we really like the beans in ours. And we’re from Texas. So it’s still Texas Chili. 🤠

On a more practical note, adding beans makes it about $3 cheaper per batch (depending on ground beef prices in your area.) That amount adds up over a few meals. …

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The Cooking Family Kids Gift Guide 2019

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Last updated on December 19th, 2019 at 08:26 am

The holidays are a perfect time to spend time with your kids in the kitchen. And Christmas is the perfect time to use gifts to equip them to join you there all year long!

Use this guide to help you pick some great (non-electronic) gifts for your kids. I don’t know about you, but we definitely don’t need any more things in our house that bleep, blurb, or glow!

I’ve included some of my own favorites for mom, so you may want to forward it to your significant other if you want to hint at some gifts for yourself. 😉

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Which Instant Pot is Right For My Family? (Updated with RIO)

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Last updated on February 6th, 2026 at 10:16 am

The Instant Pot has become a kitchen staple for millions of families. What started as a “craze” is now an established countertop appliance found in homes across the country. And with good reason.

People continue to discover the benefits of pressure-cooking as a way to cook delicious and healthy meals without having to stand over a stove. You’ve probably heard from more than one friend about how much they love their “Instapot.”

The Instant Pot has been around since 2010, and pressure cooking for ages. But this ain’t your grandma’s pressure cooker! The Instant Pot is a safe, easy cooking method. While the company went through ownership changes in recent years, they remain committed to refining and improving the technology and releasing new models.

But that’s creating confusion for new customers shopping for an Instant Pot, and probably why you’re here to read this article!

There are several sizes and lots of variations in features among the different models, and even non-pressure cooker products now. So the question I see most often right now is, “I have a family of _____, which Instant Pot should I get?”

The answer really comes down to two simple questions.
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Homemade Chicken Bone Broth in the Instant Pot

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Last updated on July 28th, 2019 at 09:50 pm

Prep Time: 5 Minutes
Under Pressure: 120 Minutes
Quick Release or Natural Pressure Release, your call!
If you’ve got 5 minutes, old chicken bones, leftover veggies, and an Instant Pot, you can have homemade bone broth all the time! Sometimes called Chicken Stock, this commonly used ingredient is the basis for so many recipes! We use it for soups, casseroles, sauces, and gravies. We even sometimes use it for making rice and pasta, instead of water. Here are a few of our recipes that use this delicious broth as a base ingredient:
 
Using store-bought chicken broth is easy, but it isn’t necessarily cheap, and the truth is, you don’t actually know what’s in that can or box or jar.
When I went gluten free and was forced to begin reading every label, I was shocked at the ingredient lists right in front of my face that I had been ignoring! Ingredients such as:

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Instant Pot Ham ‘n’ Beans

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Last updated on April 9th, 2020 at 10:10 am

The only thing I love more than the taste of this recipe is how simple it is to throw together. It’s so easy, it feels like cheating to even call this a “recipe.”

Here’s all you need for this super easy recipe:

Tools Used

Ingredients

  • a spiral-sliced ham or leftover ham bone
  • a bag of dried beans. A two-pound bag of Great Northern beans is what I used to make this in an 8qt., but any kind of beans would be great cooked this way–pintos, navy, black beans–use whatever you have and whatever you like.
  • An onion

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Instant Pot Italian Sausage Lentil Soup

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Last updated on November 4th, 2022 at 04:49 pm

Several years ago, we were at Carrabba’s and I had their Sausage Lentil Soup. It was so good! I’ve spent the last few years trying to re-create it, and I think we’ve finally got it really close! I love working up recipes because I get to eat the results. 😉

This is a hearty and nutritious dinner for the whole family. Lentils provide lots of protein, fiber, iron, and B vitamins!  And it’s delicious! Everyone in our family gobbles up the first bowl and wants seconds, including the toddler! In the Old Testament of the Bible, Esau sold his birthright for a bowl of Lentil stew—so you know it must be good!

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Instant Pot Jambalaya

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Last updated on May 7th, 2020 at 09:11 am

My husband’s family has a long and rich heritage in south Louisiana, so cajun dishes are frequently enjoyed at family gatherings. Now, authentic cajun fare is usually a bit too spicy for my younger kids, so I adapted this recipe to give us all the yummy ingredients without the kick.

Traditional Jambalaya is typically cooked with rice combined with all the ingredients. I like to cook my rice separately for a couple of reasons:

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What’s So Great About the Instant Pot?

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Last updated on September 21st, 2018 at 05:53 pm

What's so great about the Instant Pot?

For years, I was a slow-cooker fan. I remember the day when I got my big All-Clad model with the insert that you could put right on the stove to brown meat. I coveted and longed for that tool for months before buying it on sale.
And I still like to pull it out every now and then, if for no other reason than to justify keeping it, because it is beautiful. But ever since I got my Instant Pot, the poor slow-cooker has been more of no-cooker.

 

Poor, Lonely Slow Cooker
My Poor, Lonely Slow Cooker

Here at The Cooking Family, one of our foundational principles is that you only need a small set of the right tools to enjoy great meals together. You don’t always need the “next big thing,” and you especially don’t need uni-taskers.

 

But even though the Instant Pot is the current “latest gadget,” it is one I would say is a must-have tool. Seriously. If you told me I could only keep 2 things in my kitchen, I’d keep my Wüsthof knife and my Instant Pot. As a mom of 7, I oversee 189 meals per week! But the Instant Pot ensures I don’t spend all day in the kitchen (unless I want to 😉.)

Even though it seems everyone is talking about the Instant Pot, I know many people don’t understand the hype. And I get it. I didn’t understand at first. At least once a week, someone will ask me, “What’s so great about the Instant Pot? I’m afraid I’ll blow my kitchen up!”

You won’t. Today’s electric pressure cookers are so much different than the tank-like pots that graced our grandmothers’ stoves.  I’ve compiled a list of things I love about mine. This list is certain to grow, and I’ll update it as I discover new things. There are many features I haven’t even explored yet. (Like ribs or lasagna!) (Updated 7/11/18)

Here’s why you need an Instant Pot

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Is this the one thing keeping dinner off the table?

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Last updated on September 21st, 2018 at 05:55 pm

We live in the golden age of cooking. If your Facebook feed is anything like mine, you see it filled with dozens of short recipe videos every day. And like me, you’ve possibly saved a bunch of them, planning to get back to it someday. Then there’s Pinterest, an endless supply of food and recipe ideas. Yet even with all of these resources available, I still struggled to get dinner on the table every night.

The 4:30 Panic

Inevitably, the afternoon would roll on, and next thing I knew, it was almost dinner time. Not only had I not started dinner, I had no idea what I would make. Not to fear, right? I could just go check my trusty saved links and whip something together. Raise your hand if that’s ever worked for you.

It never worked for me.

The truth is:
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