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Lightly prick each potato several times with fork or paring knife.
Pour 1 cup broth into the 6-quart Instant Pot (or 1 ½ cups for an 8-quart IP). Place a steamer rack/trivet in the pot. Add the potatoes on top, spacing them out evenly.
Lock and seal the lid. Cook at high pressure for 16-18 minutes*. After the cooking time is complete, allow the Instant Pot to release pressure naturally for about 10-15 minutes.
Transfer potatoes to large plate and, using paring knife, cut 2 slits, forming X, in each potato. Press in at ends of potatoes to push flesh up and out. Serve with butter, sour cream, salt, and pepper, if desired.