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Set Instant pot to SAUTE. Press the + adjust button.
Prep and add in bacon and garlic. Cook about four minutes or until bacon is cooked to slightly browned. Be sure to add enough extra bacon to reserve some for garnish if desired.
Once cooked. Drain off the grease and set aside the amount of bacon you need for the garnish.
Add in the peeled potatoes, chopped cauliflower and chicken stock. Place lid on and push vent to seal.
Press MANUAL button and Cook for 10 minutes on high pressure. Turn pot off.
Natural release for 10 minutes. Then quick release until pressure is totally released.
Remove the instant pot lid. Add in the milk and 1 1/4 Cup of the cheese. Mash the potatoes and cauliflower with a potato masher or immersion blender until you like the consistency. Add more broth as desired.
Serve with remaining cheese shreds and bacon crumbles on top as desired.