Place trivet/rack into bottom of electric pressure cooker's inner pot. Add desired amount of potatoes, not to exceed max fill line. Add one cup of water.
Place inner pot into electric pressure cooker device, and close lid. Cook on high pressure for 5 minutes, with natural pressure release.
Once depressurized, remove potatoes from moist environment, and put in refrigerator until cold (about an hour).
When ready to cook, quarter the potatoes (length wise) and toss with oil. I was able to cook 3 whole russet potatoes per batch in my air fryer*. Place wedges in air fryer basket, sprinkle with salt and seasonings of choice.
Air fry at 400F for 12-15 minutes, or until desired browning and crispiness is achieved. Allow to cool for a couple of minutes before eating.
I didn't use specific amounts for potatoes or oil/seasonings. I fill up to max line in pressure cooker, and use the same times regardless of amount of potatoes. Just keep them whole until fully chilled.
When coating with oil and seasoning, just go for an even coating and try new things. This is one of those recipes you don't need to be exact on. Have fun and get creative with your seasonings!
Pressure cookers used/tested: both Instant Pot 6/8 quarts and 12 quart GoWise used for recipe.
Air fryer used/tested: 5.8 quart GoWise used for recipe.