• Place the metal trivet into the inner liner pot of the pressure cooker. Then pour the water in. Use 1 cup for a 3 qt, 1 1/2 cups for a 6 qt pot, 2 cups for an 8 qt.
• After scrubbing the potatoes, pierce the skin a few times with a knife or a fork. Then place them in the pot on the trivet. It's okay to stack them.
• Close the lid and set the steam release knob to the Sealing position. Then press the +/- button, or dial to select the time in minutes:

  Small Potatoes (approx. 4 oz): 10 minutes

  Medium Potatoes (approx. 6 oz): 15 minutes

  Large Potatoes (approx. 9 oz): 20 minutes

  Ex-Large Potatoes (approx. 12 oz): 25 minutes
• When the cook cycle has ended, let the pot sit undisturbed for 10 minutes (10 minute Natural Release). Then turn the steam release knob to the Venting position to manually release the remaining steam/pressure.
• When the pin in the lid drops down, open the lid and check the potato for doneness. Pierce the potato with a knife. If the knife doesn't slide through easily, the potato needs a few more minutes cook time. Close the lid and set the time for a few more minutes.

Crisp the Potato Skin (optional step)

• When the potatoes are done, you can crisp up the skin by rubbing a little vegetable oil on them, sprinkle with salt, and baking in a 400° oven for about 5-10 minutes.
• Slit the cooked potato lengthwise and open it so the toppings fit.
• Top the baked potato with butter, cheese, sour cream, bacon, chives, or anything you like! Serve hot.