Place the metal trivet into the instant pot. Prepare the potatoes by scrubbing them and piercing them all over with a fork.
Pour the water into the instant pot and place the potatoes on top. You can stack them on top of each other if needed.
Close the lid and set it to the sealed position. Press the manual/pressure cook to high and cook for 12 minutes for small potatoes, 15 minutes or medium, and 18 for large potatoes.
Let the pressure release naturally. Then quickly release any remaining pressure and carefully open the top.
If you want your potato skins crispy:
Lay them on a baking sheet and spray with olive oil spray. Place in the oven and turn on high broil for 3-4 minutes or until the skin is slightly crisp. Sprinkle the potatoes with some sea salt and serve as desired.