Set the trivet (the wire rack that came with your pressure cooker) in the bottom of the metal insert.
Wash the potatoes and pat dry with a paper towel. Pierce all over several times with a fork.
Add 1 cup of water to the pot.
Place potatoes on the trivet, overlapping and stacking as needed is fine.
Place the lid on the pressure cooker, lock the lid, and turn the valve to the SEALED position.
Press MANUAL and set to 14 minutes. (If using slightly smaller or larger potatoes you can adjust the time to 12-16 minutes)
When the timer goes off, let the pressure naturally release for 10 minutes, then switch the valve to VENT and remove the lid once the float valve drops.
EXTRA OPTIONAL STEP FOR CRISPY SKINS: brush potatoes with olive oil, season generously with salt and pepper, and place on a baking sheet. Broil for 3-4 minutes (watch closely so they don't burn!) til crispy and lightly browned on the outsides.
Slice potatoes and serve with your favorite baked potato toppings.
Toppings: some of my favorite toppings include butter, sour cream, sharp cheddar cheese, crumbled bacon, green onions, or chili.