• Make sure your potatoes are scrubbed and washed well. Poke shallow holes in the potatoes all over with a fork. Place the steamer rack into your Instant Pot and add the water. Layer the potatoes on top of the rack. Close the lid and set the pressure release valve to "sealing." Set to pressure cook on high pressure. 12 minutes for small potatoes, 15 minutes for medium, and 18 minutes for large.
• When the potatoes have cooked and the timer goes off, wait another 10 minutes to let the pressure naturally release. Then manually release the pressure the rest of the way. When the floating valve completely drops, you can open the lid. 

For the crispy skin

• Place the cooked potatoes on a sheet pan and rub each one with a bit of olive oil. Top with a sprinkling of sea salt and place under the broiler. Broil for about 2 minutes, watching them so that you crisp up the skin but don't burn it.
• Remove from the oven. Slice the potatoes lengthwise to about the middle of the potato and fluff the inside of the potato with a fork. Or squeeze the bottom with your fingers to puff up the inside of the potato. 
• Serve hot with all your favorite toppings. Salt and pepper, butter, sour cream, chives, and/or grated cheddar cheese. Enjoy!