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Cut potatoes in half and place in the instant pot. Add 6 cups water and 1 teaspoon salt.
Set to high pressure, 6 minutes. Manually release, placing a kitchen towel over the steam spout.
Drain, saving 1 cup of the potato water.
Set Instant pot to Warm. Add the drained potatoes, butter, sour cream, salt and pepper and mash and stir, mash and stir until smooth.
Add some or all of the potato water to loosen the potatoes if you like. If keeping these warm for a long period of time- I’ll add the full cup.
Stir in any additions you like. Taste and adjust salt.
Keep warm until ready to serve, garnishing with chives, melted butter and pepper.