Rinse the 1. 5 to 2 lbs. (24 to 32 oz / 680 to 907g) of small Yukon gold or red potatoes and thoroughly pat them dry with kitchen paper to ensure they crisp up properly.

Preheat your Instant Pot by selecting the SAUTÉ function, then add and heat the 3 tbsp. (1. 5 fl oz / 45ml) of olive oil.

Add the potatoes to the pot and cook, stirring occasionally, for 6 to 7 minutes until the skins have turned light brown and crisp. Poke a few holes in the potatoes using a fork to allow the flavors to penetrate. You may need to cook the potatoes in two batches depending on the size of your pressure cooker.

In a small bowl, combine the 0. 5 tsp. (0. 05 oz / 1. 5g) garlic powder, 0. 5 tsp. (0. 02 oz / 0. 6g) dried marjoram, 0. 5 tsp. (0. 02 oz / 0. 6g) dried thyme, 0. 5 tsp. (0. 02 oz / 0. 6g) dried oregano, 0. 25 tsp. (0. 01 oz / 0. 3g) dried rosemary, 1 tsp. (0. 2 oz / 6g) sea salt, and 0. 5 tsp. (0. 08 oz / 2. 3g) ground black pepper.

Add this herb mix to the pot, stirring well to coat the potatoes, and then pour in the 0. 5 cup (4 fl oz / 120ml) of chicken broth or water before securely closing and locking the lid.

Press the CANCEL button to stop the SAUTÉ function, then select the MANUAL setting and adjust the cooking time for 7 minutes at HIGH pressure.

Once the cooking timer goes off, perform a Quick Release to vent the steam, then carefully unlock and remove the lid.

Taste the finished potatoes for seasoning, adding a pinch more salt if necessary, and serve hot.

Dry Completely for Maximum Crispness: Moisture is the enemy of a good sear.

After rinsing your potatoes, ensure they are bone-dry before they hit the hot oil to guarantee that golden-brown, crispy skin.

Remove Immediately After Quick Release: Pressure cookers retain immense heat.

Do not let the potatoes sit on the Keep Warm setting after venting the steam, or they will continue to steam and lose their texture.