Preheat the oven to 450F (in convection mode if you have it).

Peel the potatoes and chop into large 2” chunks

Pour the chicken stock into the Instant Pot and add the trivet that goes with the Instant Pot (or a rack that will fit on the bottom.

Place the potatoes on top of that trivet and close the lid.  Turn the valve to Sealing.

Turn on select High Pressure.  Put it to 2 minute timer.

It will take about 15 minutes just to get to temp/pressure then start counting down the two minutes.  

After the alarm tells you it’s the end of the 2 minutes carefully move the valve to the Venting Position for a quick/forced vent.

In a small mixing bowl add the salt, garlic powder, black pepper and fresh thyme and stir.

After this place the potatoes on a parchment paper lined baking sheet and sprinkle with the seasoning.

Place baking sheet in the oven and bake for 10-15 minutes just enough to brown and crisp up the outer skin.

Empty potatoes into a serving bowl and sprinkle with chopped fresh parsley.

Serve immediately.