Press the sauté button on the instant pot, add the bacon and sauté for about 4 to 5 minutes. Once the bacon is fully cooked remove it and set aside, leaving as much of the bacon grease in the pot as possible.

Melt the butter in the pot then add the onions and sauté until translucent.

Next add the garlic, pepper, and salt. Then stir and sauté for 30 seconds, allowing the garlic to become fragrant.

Take 3 ¾ cup of the chicken broth and add it to the instant pot, then add the potatoes and stir together.

Press the cancel button, put the lid on the pot and position the vent valve to “sealing”. Set the timer to 7 ½ minutes on High Pressure and let it cook. (It will take about 10 minutes for it to come up to pressure and start the cook time.)

About 1 minute before the timer is done, stir the remaining ¼ cup of broth and the cornstarch together in a small bowl to create a smooth, lump-free consistency and set aside.

Once the timer goes off carefully position the vent valve to quick release until all the pressure is gone and remove the lid.

Add the cornstarch mixture to the pot and use a masher to mix and mash the potatoes down to a semi-smooth consistency with smaller potato chunks.

Stir in the heavy cream and sour cream and press the sauté button and cook for 3 minutes or until the soup has thickened.

Turn the instant pot off and add the cheese and the bacon and mix.

Serve with sour cream, green onions, cheddar cheese, and bacon, as desired.