Wash and scrub the potatoes clean. No one wants sandy bites. Pat dry and poke a few holes with a fork so steam can escape.

Rub with olive oil (if using) and sprinkle with salt. The oil helps skin get a little crisp, the salt seasons from the outside in.

Place the trivet or a steamer basket in the Instant Pot. Add 1 cup of water to the pot.

Set potatoes on the trivet. No stacking like you’re fitting a dozen donuts in a box—keep them in a single layer if possible.

Seal the lid. Cook on high pressure for 12-15 minutes, depending on size. For mega potatoes, go 15; for smaller ones, 12 is fine.

Natural release for 10 minutes, then quick release the rest. The potatoes stay fluffy inside as the pressure drops.

Carefully remove potatoes. Slice a slit on the top, fluff inside with a fork, and add your favorite toppings.