Make sure the stainless steel insert is inside the Instant Pot. Add one cup of cold water to insert.
Wash and scrub the potatoes clean. Poke with fork several times all over the surface of each potato.
Place wire rack inside the insert. Arrange potatoes on the rack.
Place lid on Instant Pot and turn the valve to "sealing" position.
Make sure your IP is set to cook on HIGH pressure. Press the "manual" button and set timer to 14 minutes. See notes on cooking time.
The Instant Pot will beep and start coming to pressure. When the valve comes up, it means it came to pressure and the timer will start within seconds.
When done, the Instant Pot will beep a few times. Let it release the pressure naturally.
Carefuly open the lid away from your face.
Gently remove the potatoes and place on a platter.
Serve potatoes with your favorite toppings: butter, spices, cheddar, sour cream, chives or parsley.
Video
Notes
I tested this recipe starting at 12 minutes. The potatoes were cooked but too firm for my liking. When cooked for 14 minutes, they were soft and fluffy inside. I used medium size potatoes. If using small ones, 12 minutes should be enough. If using large potatoes, add 2 more minutes of cooking time.
It's important to poke the potatoes with a fork. It allows the steam from the potatoes to escape during cooking.
No foil is needed to cook the potatoes in your pressure cooker.
Make sure you are adding cold water to the Instant Pot. If you use warm water it will change the time it takes the IP to come to pressure, cooking time and the final result.
For Instant Pot MINI: cook max. 2 russet potatoes and enough water that fills the plastic cup that came with the mini. Cooking time remains the same.