Step 1

Turn on the Sauté setting of the pot. When hot add the butter slices. Stir until melted.

Step 2

Add the basil, rosemary, onion powder, pepper, salt, & garlic. Stir well while cooking about 20 seconds. Don't let the garlic burn.

Step 3

Add the potatoes and toss in the butter until coated.

Step 4

Pour in the water/broth. Then cancel the sauté setting.

Step 5

Place the lid on the pot and set the steam release knob to the Sealing position.

Step 6

Press the Pressure Cook/Manual button, or dial. Then press the +/- button or dial to select 7 minutes (if your potatoes are larger, increase the time or quarter the potatoes).

Step 7

When the cook time is finished, turn the steam release knob to the Venting position to do a Quick Release of the pressure.

Step 8

When the pin in the lid drops down, open the lid and gently stir the potatoes.

Step 9

If you want to crisp your potatoes, remove them from the pot (saving the buttery sauce) and place on a baking sheet. Put under the broiler for a few minutes, turning once. Watch them so they don't burn.

Step 10

Garnish with parmesan, parsley, and the reserved buttery sauce from the pot.