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sarahatsima
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Place the steamer basket into the internal pot of the instant pot. If you don't have a steamer basket just use the trivet. It works just fine.
Gently wash the potatoes and place them onto the steamer basket.
Secure the lid, move the valve to the sealing position, and set the pressure cooking time to 12 minutes.
When the timer goes off, do a quick release by carefully moving the valve to the "venting" position to release the steam.
Once the red pin has dropped, it's safe to open the lid. Carefully remove the potatoes by lifting up the steamer basket.
Dump the water out from the internal pot, and return it back into the base. Add the potatoes back into the pot (without the steamer basket), along with the ghee (or butter), oil, salt, and pepper.
Press the "saute"button and saute the potatoes until they're evenly coated and the skin crisps up a bit. Add in the garlic powder, onion powder, and chile powder, stir, and cook for another minute.
Serve warm and store any leftovers in an airtight container in the fridge for up to 5 days.