Place 1 cup cold water in the inner pot of pressure cooker pan and place trivet in instant pot. Note: Use 1.5 cups of cold water in an 8-quart Instant Pot.
Scrub the potatoes well and then pierce potatoes 5-6 times with a fork to allow pressure to release while cooking.
Add the potatoes carefully on trivet (stacking on top of each other if needed). Place the lid on the instant pot and seal the valve.
Hit the manual or pressure cook button and be sure HIGH pressure is selected. Adjust cook time to 12 minutes for medium potatoes, 16 for average/larger potatoes, and 22 minutes for really large potatoes. See notes on sizes.
Once cook time has elapsed, allow pressure to naturally release for at least 10 minutes before doing a quick release of pressure. Remove potatoes from Instant Pot and serve up with whatever toppings you like.
If desiring crispy skin, brush the pressure-cooked potatoes with olive oil and sprinkle with salt, and place onto a baking sheet. Bake at 400-degree F for 10 minutes or broil for 2-3 minutes per side until crispy.
Time to get to pressure: 5-6 minutesTime to cook: 12 minutesTime to release pressure: 10 minutes
10 minutes for small potatoes (less than 2 inches in diameter or 4-5 ounces)
12 minutes for medium potatoes (between 2-3 inches in diameter or 5-7 ounces)
16 minutes for large potatoes (between 3-4 inches in diameter or 8-10 ounces)
20 minutes for extra-large potatoes (4-4.5 inches in diameter or 11-13 ounces)
If cooking at a higher elevation, be sure to refer to Instant Pot Altitude Adjustments.Storage: You can store leftover cooked baked potatoes in an airtight container in the refrigerator for 5 days.Reheat the potatoes by placing them on a rack in the instant pot over 1.5 cups of cold water and cook on high for 3 minutes. Alternatively, microwave for 1 to 2 minutes or heat in a 400 degree F oven for 15-30 minutes until warmed through.