Instructions

1. Wash, peel and dice potatoes into bite size pieces and set aside.
2. Set Instant Pot to the sauté function to melt 2 tbsp of the butter, add onion and cook until soft, about 5 minutes, then add garlic and thyme and cook until fragrant, careful to not let it burn.
3. Add potatoes and broth and place lid on Instant Pot. Set to Manual, High and set time for 8 minutes. Once finished, turn valve to quick release.
4. While potatoes are cooking fry bacon in a frying pan until crispy, then drain extra grease and allow to cool. Once cool crumble and set aside to garnish.
5. Combine the milk and cream together and warm the milk in the microwave for about 30 seconds, just to warm it slightly. (warm dairy won’t curdle like cold dairy will when added to a hot liquid.
6. In the same pan that was used for the bacon melt remaining butter and add the flour to create a roux, stirring constantly. Once it is a golden color poor in the milk and bring to a simmer creating a slurry.
7. Remove lid from Instant Pot and set to sauté function again. Pour in slurry and let boil about 5 minute, stirring constantly. Season with salt and pepper to taste.
8. Garnish with cheddar, bacon, and green onions before serving.