Wash the potatoes and pat dry. Using a fork, pierce the middle of each potato.
In a small bowl, combine rosemary, thyme, marjoram, oregano, garlic powder, salt, and pepper.
PRESS the SAUTE mode button on the Instant Pot. When HOT appears on the display, add oil and heat with the Instant Pot lid open.
Add potatoes in batches and arrange in a single layer.
Cook, rolling the potatoes on all sides, until lightly browned and crisp. Alternatively, pan-fry potatoes in a skillet over medium heat until lightly browned and transfer to Instant Pot.
Toss in herb seasonings. Add water or broth.
Close and lock the lid, making sure the sealing valve is set on SEALING. Pressure cook for 7 minutes.
Once done, use QUICK RELEASE by pressing CANCEL and then turning the steam floating valve on the lid to the VENTING position.
Open lid and transfer potatoes to a serving platter. Serve hot.