Brown the butter by melting it in a light-colored saucepan over medium heat. The light color allows you to see the butter turn brown easier than a dark pan. Swirl the pan occasionally to be sure the butter is cooking evenly. As the butter melts, it will begin to foam. The color will go from lemony-yellow to golden-tan to, finally, a toasty-brown. Remove from heat and strain the butter into a bowl.
Add the potatoes to the Instant pot. Add in the garlic and basil, oregano, salt, and pepper. Toss to coat.
Add in the brown butter and toss to coat. Add in the chicken broth and then seal the instant pot with the lid. Set to manual for 7 minutes.
Once done, manual vent and then remove the lid. Sprinkle with the parmesan cheese and parsley. Toss and serve. Serves 6.
