Peel and quarter 3 pounds of russet or golden potatoes. I almost always have russet potatoes on hand, so that is what I used. Based on the size of the potatoes, you may have to cut them into 6 or 8 pieces instead of 4. The goal is to have all of the potatoes cut into pieces that are about the same size and about 2 or 3 inches in size.
Pour the chicken broth into the Instant Pot.
Carefully pour the cut up potatoes in the Instant Pot.
Add 1 teaspoon of salt. This salt will help to flavor the potatoes while they are pressure cooking.
Close pressure cooking lid and set timer to 8 minutes. Make sure that the pressure cooking valve is in the “sealed” position. When the timer beeps, quick release the pressure and remove the lid. If liquid starts to come out of the valve, close the valve and allow to natural release for a couple of minutes and then try to quick release the pressure again.
Double check to see how much liquid is left in the Instant Pot after releasing the pressure. This will vary based on how quickly your pot released the pressure. You should only have about ½ cup of liquid left. If there is more liquid left, carefully pour the extra out of the pot. If there is just about ½ cup of liquid, there is no need to pour out or drain! Add ½ teaspoon of salt, pepper and butter. Cutting the butter into smaller pieces makes it melt faster.
Add sour cream.
Pour in milk or heavy cream.
If you are using a stainless pot, mash potatoes with a hand mixer until potatoes are smooth. If you are using a non-stick pan as I did, use a plastic handheld potato masher to mash potatoes and combine all ingredients. DO NOT use an electric mixer or metal utensil in a non-stick pot.
Add in shredded cheese and cooked bacon and stir. Garnish with green onions if desired.