Scrub potatoes with water, pierce them with a fork and place them on the trivet in the Instant Pot.

Add 1 cup water.

Close the lid and seal the value.

Set the pressure to high and set the timer for 25 minutes (these were large potatoes, reduce time if your potatoes are smaller most potatoes I've done are ready in 15-25 minutes) The potatoes I used are about 3/4 lb each, so very big, but smaller potatoes cook well if they are 2 inches in diameter use 15 minutes, 3 inches in diameter 20 minutes) if your potatoes aren't ready or tender enough, place the lid back on and time for 5 more minutes if necessary.

When the timer goes off, all the pressure to release naturally for 20 minutes.

Release any remaining pressure if there is any, open the lid and serve.

If you make extra potatoes allow them to cool and wrap them in plastic wrap or put them in a container and place them in the fridge. Leftover potatoes are great for many recipes, soups, hashbrowns, twice baked potatoes, so don't hesitate to make a couple more for later.