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Halve larger potatoes if desired but leave smaller potatoes whole. Add potatoes to an Instant Pot or electric pressure cooker.
Pour in the broth and season with 1 teaspoon salt.
Put the lid on and select Manual or Pressure Cook for 2 minutes. The Instant Pot will take about 10 minutes to reach pressure and begin counting down.
Once the cook time is up, let the pressure release naturally for 5 minutes, then open the valve to release remaining pressure.
Drain the liquid from the pot and add the butter, remaining 1/2 teaspoon salt, parsley, garlic, thyme, and black pepper.
Stir until butter is melted and adjust salt and pepper to taste.
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