Wash the russet potatoes with a vegetable brush and cool water. Pierce Potatoes with a fork.

Place the Trivet in the inner pot, and add 1 cup of water to the pot.

Place the potatoes onto the trivet. Place the lid on the Instant Pot, and press the Instant Pot pressure cooker button to cook on high pressure for 12 minutes.

Make sure the valve is set to sealing to allow the pot to come to pressure.

While the potatoes are cooking, line the baking sheet with a piece of parchment paper. 

When the Instant Pot is done cooking and goes to OFF, allow the pressure to release naturally. This will give the cooked potatoes time to steam for a little longer.

After 10 minutes perform a quick release to let out any remaining pressure.

With a sturdy pair of kitchen tongs remove the Potatoes to the cookie sheet. Sprinkle the baked potatoes with the coarse ground garlic salt. Place the Potatoes under the Broiler in the oven for about 8 minutes. 

If you have an air fryer lid, then drain the liquid from your Instant Pot and air fry the potatoes for 8 minutes using the air fryer lid. Either way will help give a crispy skin to your Instant Pot baked potatoes.

Remove the potatoes from the oven, or Instant Pot and split them open with a knife. 

Add butter, kosher salt and pepper to your perfect baked potato. You can then add toppings such as sour cream, shredded cheese, bacon, and chives.