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Place 1 cup cold water in the inner pot of pressure cooker pan and place trivet in 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.
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.