Wash the scrub the potatoes well to remove all dirt. If using baby potatoes leave them whole, if they are large ones cut it half or quarters depending on the size.
If using cut potatoes soak in water for 15 to 20 minutes. This removes excess starch from the potatoes just will help it in crisp up better.
After soaking drain all water, pat dry completely.
Add 50 grams melted butter, all the herbs and seasoning to the potatoes in a bowl. Toss well to coat all potatoes evenly.
Turn on the instant pot to SAUTE setting. If using pressure cooker, turn it on.
Once instant pot is hot, add remaining (50 grams) butter and saute garlic in butter. Add potatoes in a single layer, do it in batch if you are cooking large batch of potatoes.
Let the potatoes cook for 2-3 minutes untouched so they get browned (turn crispy) on outside. Then gently flip over and brown it by letting it cook for 3 minutes.
If doing in multiple batch, remove potatoes from the pot after each batch is browned perfectly before you add in the next batch of potatoes to brown/roast.
Once entire batch of potatoes are browned add it back into the instant pot. Pour in the vegetable broth.
Close and lock the lid of the instant pot. Make sure pressure valve is in SEALED POSITION.
Select PRESSURE COOK setting on 6Qt instant pot or high pressure setting on old versions. Adjust timer for 7 minutes.
Once cooking time is up, carefully do QUICK RELEASE by turning the valve to quick release position.
Remove lid, sprinkle in grated Parmesan cheese and few chopped parsley.
Remove potatoes from the pot into a serving bowl.
Drizzle little more chopped parsley. The fat liquid (browned butter)left over in the instant pot after cooking can be drizzled instant pot roasted potatoes just before serving.
Always serve instant pot roasted potatoes warm.