Add the potatoes, garlic, butter, salt and pepper to the instant pot. Cover with vegetable stock, and stir so that the potatoes are well coated.
Secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 7 minutes at high pressure. The Instant Pot will take around 6-7 minutes to come to pressure and start cooking.
When the cooking program ends, quickly release the steam. Carefully remove the lid, and serve. Garnish with fresh chopped parsley.
Recommended portion is 6 ounces per person.
When doubling the recipe, double all the ingredients but don’t double the liquid and keep the cooking time the same.