Set your Instant Pot to the saute setting and add the butter. Once the butter is melted, add the garlic and cook for 3-4 minutes. Stir often so the garlic doesn't burn.
Add in the spices to the garlic butter and stir to combine. Add the red potatoes to the pot and stir until well coated in the butter mixture.
Pour the chicken broth into the pot and stir once more.
Place the lid on the Instant Pot, lock it in place, and set the valve to sealing. Turn to high pressure (manual setting) and cook for 13 minutes.
Once the cooking time is up, carefully quick release the steam valve.
Transfer the potatoes to a serving bowl and sprinkle parmesan cheese all over the top. I like to add a little chopped parsley too. Serve warm.