Instant Pot loaded baked potato soup.

[ilyena_sylph]

2 tbsp butter
1 large onion chopped
2 garlic cloves minced
1 tsp fresh thyme leaves chopped
6 large russet potatoes peeled and diced
4 cup low-sodium chicken broth
1 cup whole milk plus 2 tablespoons, divided
2 tbsp cornstarch
1/2 cup heavy cream
kosher salt
shredded cheddar for serving
Chopped cooked bacon for serving
Freshly chopped chives for serving

Set Instant Pot to Sauté, and melt butter. Add onion and cook until soft, 5 minutes, then add garlic and thyme and cook until fragrant, 1 minute.
Add potatoes and broth, and secure lid. Set to Pressure Cook/Manual on High for 8 minutes. Follow manufacturer’s instructions to quick release, then remove lid.
In a small bowl, whisk together 2 tablespoons milk and cornstarch to make a slurry.
Set Instant Pot to Sauté. Pour in slurry, remaining 1 cup of milk, and heavy cream. Let boil about 5 minutes, stirring constantly.
Season with salt (and pepper if you want it) to taste. Garnish with cheddar, bacon, and chives before serving.