Remove any dirt from the potatoes and gently scrub them with a soft brush and warm water. Poke holes in the potatoes.
Place your potatoes in the pot on the trivet.
Shut the sealing valve and cover your Instant Pot.
Adjust your Instant Pot to High Pressure and let it cook for 15 minutes.
Let your potatoes release naturally for approximately 10 minutes before manually releasing and pulling the valve towards you.
As the potatoes are hot, use tongs to remove them.
Transfer to your potatoes to a serving dish or plate. Cut the potato down the middle and add a tablespoon of butter to each potato.
Top with shredded cheese, crumbled bacon, green onions, and a scoop of sour cream.
Notes
Baby Potatoes: For a smaller and more tender result, consider using baby potatoes instead of large ones. Baby potatoes cook more quickly and have a naturally creamy texture.
Steamer Basket: A steamer basket allows the potatoes to be elevated above the water level, ensuring they are evenly cooked and preventing them from becoming waterlogged. It also makes it easier to remove the potatoes from the pot once they are done.
Garnish: Consider garnishing your potatoes with a sprinkle of fresh herbs like parsley or cilantro. This adds a pop of color and freshness to the dish, making it visually appealing.