Use a fork or knife to poke holes in the potatoes; holes should be approximately 1 inch apart around entire potato.

Add 1 cup of water to your Instant Pot and set the metal trivet over top. Then place potatoes on the trivet (they can be touching, but to ensure even cooking, don't stack or overcrowd).

Secure lid and pressure cook on high for 12-15 minutes (12 minutes for small potatoes (2 inches, 50 mm), or 15 minutes for medium potatoes (2 ½ inches, 64 mm).

Once the timer goes off, allow to naturally release for 10 minutes, then release any remaining pressure. Carefully remove lid once steam has fully escaped.

Enjoy immediately with your favorite toppings, such as vegan butter, salt, pepper, and fresh chopped parsley or chives. Best when fresh. Store cooled leftovers in the refrigerator up to 3-4 days. Enjoy cold, reheat in the oven, or slice and cook on the stovetop in a large skillet.