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Wash the potatoes, dry and cut in half (if using smaller baby potatoes) or into quarters for larger red potatoes.
Put potatoes in the Instant Pot insert. Pour chicken stock over the potatoes and sprinkle on the Italian seasoning, garlic and salt.
Place the lid on and turn the valve to the sealing position. Set to high pressure for 7 minutes.
When done, perform a quick pressure release. Open the lid and gently stir so that the potatoes are coated in the mixture (carefully so they don't break).
Top with herbs if desired and then serve.