Russet Potatoes4 medium potatoes, about 6 ounces 1 cup water olive oil, optional salt, optional

Clean the potatoes, removing any dirt from the skin. Poke each potato about 5 times with a fork. Add 1 cup of water to the instant pot. Place steamer rack on the bottom of the pot. Add potatoes on top of the rack. Close the lid and seal the valve on the lid. Press the pressure cook button and set to high, then cook for 20 minutes for large potatoes, 15 minutes for medium-sized potatoes and 12 minutes for small potatoes. Instant Pot will take about 5-10 minutes to come to pressure. Let the Instant Pot naturally release pressure, which should take about 15 minutes or so (wait until the pressure gauge has dropped and lid opens easily).Serve as is, or see next step* to crisp skins (optional) *Set oven on broil setting. Place potatoes on a baking sheet, and lightly spray with olive oil and sprinkle with salt. Place in oven. Cook about 3-5 minutes, or until skin has desired crispness. Carefully remove, and serve with desired toppings.