Pour one cup of water into the bottom of your Instant Pot insert, then arrange potatoes in a single layer on the trivet.
Close the Instant Pot lid and set the valve to sealing.
Hit the manual button and adjust the time down to 9 minutes (should be on "high pressure"), then hit the manual button a second time to start. (Note: You might adjust this time up a little for larger potatoes, or down a little if you're working with baby potatoes.)
While the potatoes are pressure cooking, preheat your oven to 450 degrees and spray a sheet pan with cooking spray. (You can instead drizzle it with olive oil, if you prefer to avoid spray.)
Also mix together olive oil, Parmesan, and spices in a small bowl.
When the time is up, do a quick release on the Instant Pot. (I like to use a long wooden spoon to turn the valve to venting -- so try that if you're a pressure cooker wuss such as myself, lol.)
Place the potatoes on prepared baking sheet and slightly "smash" each, first one way and then criss-cross with a potato masher. Don't smash them to pieces here; just flatten them out a bit.
Spread garlic-Parmesan mixture over the top of each potato, then bake at 450 degrees for 20-25 minutes until nicely browned.
Serve hot! Or: CRASH hot, as it were... ;)
These will turn out flatter and crispier if you start with smaller potatoes than I had here, but you get more of the creamy potato-y inside with the slightly larger ones, so either way is fine!
Instant Pot Crash Hot Potatoes from Mashup Mom: https://www.mashupmom.com/instant-pot-crash-hot-potatoes/