Pick out potatoes that are similar in size to each other to ensure equal cooking time.
I won’t rant on you again about cleaning your potatoes, because we’ve been there before, but start off by giving them a good scrub to get them clean (I like this brush).
Next, poke them all over with a fork. Four or five times per potato will be good. No need for foil!
Place the steamer basket in the bottom of your pressure cooker, along with 1 cup of water.
Secure the lid, turn the valve to seal. Use the manual mode and set your timer to 12 minutes on high.
When time timer goes off, let the pressure release naturally (in other words, don’t turn the valve to vent).
Test the potatoes with a fork to make sure they’re tender. If they’re not, you could reseal and cook again for 2-3 minutes with a natural release. As long as your potatoes aren’t huge, they should be done!
If your potatoes are extraordinarily small or large, cooking time will vary.
If you have teeny tiny potatoes, they’ll cook faster. 10 minute will likely do the trick.
If you have giant, giant potatoes, you might need up to 18-20 minutes.