Start by cleaning your russet potatoes under running water. Give them a good scrub to remove any dirt. Dry them with a clean towel. Using a fork, poke several holes all over each potato. This will prevent them from bursting while cooking.

If you're feeling adventurous, rub a little olive oil on the potato skin. Sprinkle with salt and, if you like, a dash of garlic powder. This will enhance the flavor and help achieve that crispy skin texture.

Place the trivet (the little rack that comes with your Instant Pot) inside the pot. Add 1 cup of water. Arrange the potatoes on the trivet. The water will create steam, ensuring your potatoes cook evenly.

Secure the lid on the Instant Pot and ensure the valve is in the sealing position. Set the Instant Pot to cook on high pressure for 12-15 minutes, depending on the size of your potatoes. For larger potatoes, aim for the higher end.

Once the cooking time is up, let the pressure release naturally for about 10 minutes. This helps to finish cooking and retain moisture. After that, switch the valve to venting to release any remaining pressure.

Carefully remove the potatoes using tongs. Let them cool for a few minutes. Cut a slit in the top of each potato, fluff the insides with a fork, and dive into your favorite toppings!