Instant Pot Baked Potato Soup

Select SAUTÉ setting on a programmable pressure multicooker (such as Instant Pot). (Times, instructions, and settings may vary according to cooker brand or model.) Select HIGH temperature setting, and allow to preheat 2 to 3 minutes. Add bacon, and cook, stirring often, until browned and crisp, about 5 minutes. Transfer bacon with a slotted spoon to a plate lined with paper towels, reserving drippings in cooker. Add onion to hot drippings in cooker, and cook, stirring occasionally, until softened, about 3 minutes. Add potatoes and garlic, and cook, stirring constantly, until garlic is fragrant, about 1 minute. Add broth, salt, and pepper. Press CANCEL.

Cover cooker with lid, and lock in place. Turn steam release handle to SEALING position. Select MANUAL/PRESSURE COOK setting. Select HIGH pressure for 9 minutes. (It will take 10 to 15 minutes for cooker to come up to pressure before cooking begins.)

When cooking has finished, carefully turn steam release handle to VENTING position, and let steam fully escape (float valve will drop). (This will take 2 to 3 minutes.) Remove lid from cooker.

Stir in cream cheese until mostly melted. Process soup with an immersion blender until smooth. (Or transfer soup to a high-powered blender. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening, and process until smooth.) Ladle into bowls, and top evenly with shredded Cheddar cheese, chopped, cooked bacon, and thinly sliced scallions.