In a large bowl add chicken, potatoes, olive oil, salt and pepper, toss well.
Add the rest of the seasonings and toss well to combine.
Click on saute on the IP, add more olive oil, and tilt the pot to distribute it evenly.
Once the oil is hot, brown the chicken breasts on all sides. Set aside.
Add the chicken broth and scrape the bottom well of any bits that stuck to it.
Next add the potatoes and top with the chicken.
Lock the lid and turn the vent to the sealed position.
Pressure cook on HIGH for 10-15 minutes, if the potatoes and chicken are too thick pressure cook for 15 minutes.
Once the cooking time is finished, do a "Quick Pressure Release".
Open the lid and use a slotted spoon to transfer the chicken and potatoes to a large serving platter.
Sprinkle with more Ranch seasoning, parmesan cheese, and garnish with chopped fresh parsley and serve.