Servings: 4

5 - 6 potatoes, cubed 5 to 6 potatoes, cubed
1/2 tsp salt ½ tsp salt
1/2 tsp pepper ½ tsp pepper
1/2 tsp onion powder ½ tsp onion powder
1/2 tsp garlic powder ½ tsp garlic powder
6 cups chicken broth 6 cups chicken broth
1 cup cold half and half 1 cup cold half and half
3 tablespoons cornstarch 3 tablespoons cornstarch
1/2 cup sour cream ½ cup sour cream
1/2 block cream cheese ½ block cream cheese
2 cups cheddar cheese, shredded 2 cups cheddar cheese, shredded
 
* Optional - Crumbled bacon and Shredded cheddar cheese for topping. note: Optional - Crumbled bacon and Shredded cheddar cheese for topping.

Add the potatoes and spices to a 6 qt. or larger Instant Pot. Cover with the 6 cups of chicken broth, stir.
Put on the lid and set to seal. Cook on high pressure for 11 minutes. After the 11 minutes, do a quick release on the pot.
In a small bowl, whisk the 3 tablespoons of cornstarch into the cold half and half until smooth. Be sure to whisk thoroughly to remove all lumps.
After all pressure is released, remove the lid from the Instant pot, place on Saute mode and stir in the half and half mixture until well blended.
Add the cheese, cream cheese and sour cream. Stir until cheese is melted and mixture thickens.
*Optional - Garnish with more shredded cheddar and crumbled bacon.