Peel and rinse the potatoes. Chop them into 1 inch cubes and add them to the instant pot with the broth.
*Mince the garlic and add it to the instant pot with the potatoes.
Seal the lid and move the valve to the "sealing" position. Set for 9 minutes on "manual" (or "pressure cook"). Please note it will take about 10 minutes for the pot to come to pressure.
While the potatoes are cooking, mince the rosemary, thyme, and chives. Set aside.
Once the 9 minutes is up and the instant pot beeps, do a quick release by carefully moving the valve from the "sealing" to the "venting" position to release the remainder of the steam.
Once the red pin has dropped, and all the steam has been released, open the instant pot. Pour in the remainder of the broth, and add the salt, pepper, fresh rosemary, chives, and thyme.
Using a potato masher, mash the potatoes to your desired consistency. Add more broth and salt if needed. Serve hot with your favorite toppings.
*I love sautéing my garlic before adding it to the instant pot. This is an optional step but adds delicious flavor. You can do this by using the sauté button on your instant pot, or by sautéing the garlic over the stove. If sautéing in the instant pot, add the minced garlic with 1 tablespoon of oil. Once the pot is hot, turn it off and let the residual heat sauté the garlic. Watch it carefully because it burns easy! Sauté it until fragrant and very lightly browned, then add in the broth and potatoes.