# In a pressure cooker over high heat, sauté the minced garlic with the olive oil until crispy and golden brown. Do not burn.
# Quickly add the chicken stock and the rest of the ingredients into the pressure cooker.
# Lock the lid in place and bring the pressure to high. Maintain the pressure and cook for about 4 minutes.
# Release the pressure with the quick release. Remove the lid, tilting it away from you to release the excess steam. Check the potato for doneness.
# Season with salt and pepper and serve.