Add 1 tbsp (0. 5 oz / 14g) butter to the Instant Pot and select the SAUTÉ function.

Once the butter has melted, add the 1 lb (16 oz / 454g) of cubed red potatoes, stirring until they are well coated, and sauté for 5 minutes.

Pour in 1 cup (8 fl oz / 240g) of chicken broth, then sprinkle in 1 tsp (0. 04 oz / 1. 2g) dried rosemary, 1 tsp (0. 03 oz / 1g) dried oregano, and 1 tsp (0. 02 oz / 0. 5g) dried parsley.

Close and securely lock the Instant Pot lid.

Press the CANCEL button to reset the cooking program, then press the MANUAL button and set the cooking time for 5 minutes at HIGH pressure.

When the timer beeps, allow the pot to perform a Natural Release for exactly 10 minutes.

Uncover the pot carefully, season the potatoes with 0. 25 tsp (0. 05 oz / 1. 5g) salt and 0. 5 cup (1. 5 oz / 43g) of shredded parmesan cheese, gently stir to combine, and serve warm.

Cut Uniformly: Make sure to cut your red potatoes into equal 1-inch cubes. This guarantees that they cook evenly under pressure, preventing some from turning to mush while others remain hard.

Grate Your Own Cheese: Pre-shredded bagged cheeses contain anti-caking agents that prevent them from melting smoothly. For the creamiest texture, grate your parmesan from a fresh block right before stirring it in.

Dry Your Herbs: Since we are using dried rosemary, oregano, and parsley, rub the herbs between your fingers right before adding them to the pot. This friction releases their natural oils and amplifies the flavor.