Step 1

Add butter to your instant pot and turn it on the sauté function. Once the butter has melted, add in the onions and cook for about 3 minutes until soft. Next, add in the garlic and cook for one minute. Be sure to stir so that the garlic doesn't burn.

Step 2

Next, add in the chicken broth, cream of chicken soup, potatoes, salt, and pepper into the pot and stir. Place the lid on the Instant Pot and turn the vent valve to “seal.” Cook over high pressure for 10 minutes, then quick release the pressure.

Step 3

While cooking, whisk together the milk and flour in a small bowl to create a slurry and set aside.

Step 4

Once the steam has released and the pin has dropped, open the lid and add in the slurry.

Step 5

Next, turn the pot to sauté and cook the soup for about 4 minutes until it thickens. Then, stir in the 2 cups of cheddar cheese and 6 slices of cooked and crumbled bacon and stir until the cheese has melted.

Step 6

Finally serve, garnish with additional cheese, bacon, and green onions, and enjoy!