1cupwateror minimum amount of water for your model
Kosher Salt to tasteoptional
Wash the potatoes well, and prick each several times with a fork or knife.
Insert rack into Instant Pot, add the water, and place the potatoes inside then seal the lid.
Cook on high pressure for 18 minutes then follow with a 10 minute natural pressure release.
Serve immediately, or store in an airtight container for up to one week.
How to Freeze
Cook just before doneness. Cool for one hour. Do not season with salt, as once the potato reaches freezing temperatures they will lose moisture even while frozen. Wrap each one in aluminum foil, and freeze for up to one month in a plastic bag.
To thaw place in fridge overnight or microwave on low until thawed.
Select potatoes that are all roughly the same size so they will all cook evenly. I used potatoes that measure about 2 ½-inches wide to 5-inches long. If you used larger potatoes add 4-minutes to the high pressure time. If using small potatoes then cook for 6-minutes less on high pressure.Always prick the potatoes with a fork or knife several times so they don't explode during cooking.