Gently scrub the outside skin of the potatoes. With a fork, poke the potatoes about 6 times to allow steam to escape when cooking. Set aside.
In the inner pot of your Instant Pot, place 1 cup of water at the bottom. Place the metal trivet in the pot and arrange the potatoes on top. You may overlap the potatoes.
Place cover on pot and lock. Switch the valve to sealed. Pressure cook on HIGH for 20 minutes (large potatoes) or 15 minutes for medium potatoes. Natural release for 10 minutes and then “quick release” the pressure.
While potatoes are cooking. Fry the bacon slices and set aside on a plate.
In the bacon grease, saute the broccoli florets and chopped red peppers until tender. Set aside.
Remove potatoes from the instant pot and allow to cool slightly.
For crispier skin: Place cooked potatoes on a baking sheet pan. Brush skin lightly with extra virgin olive oil and sprinkle with sea salt. Broil on high for 5 minutes or until skin is slightly brown and crispy.
With a knife, make a slit lengthwise and one across; slightly push on the end sides to open the potatoes.
Top each potato with butter, bacon bits, cooked broccoli, red peppers, cheddar cheese, sour cream and green onion. Enjoy!