Cut a strip of peel around the middle of each potato. Place potatoes and 1/4 cup water in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 12 minutes. Quick-release pressure. Drain any cooking liquid; transfer potatoes to a large bowl., In a small bowl, combine butter, parsley, lemon juice and chives. Pour over potatoes; toss to coat. Sprinkle with salt and pepper.