Step 1

Review all recipe notes and instructions before beginning.

Step 2

Place the potato halves directly into the bottom of the Instant Pot. Pour the chicken broth on top.

Step 3

Place the lid on the pot and be sure the valve is switched to the sealing position. Select Pressure Cook (manual) and High Pressure. Set the timer to 10 minutes. When the timer goes off, quick release (valve switched to venting) immediately and turn the pot off.

Step 4

While the potatoes are cooking, melt the butter over medium heat. Sauté the garlic in it for 1-2 minutes.

Step 5

Turn the heat to low and add the half and half, sour cream, salt, and pepper. Stir until smooth.

Step 6

Drain the potatoes. Mash the potatoes using a ricer or handheld masher.

Step 7

Stir in the butter mixture and garnish with additional butter pats, chives, and cracked pepper if desired.