Set your Instant Pot to the “Sauté” function. Add the butter and let it melt. Once melted, toss in the diced onion and cook for 2-3 minutes until softened. Add the minced garlic and sauté for another 30 seconds until fragrant.

Stir in the diced potatoes, making sure they're well coated with the butter and onions. Pour in the chicken broth and add the salt and pepper. Stir everything together to combine.

Close the Instant Pot lid and set the valve to "Sealing." Select the "Manual" or "Pressure Cook" function and cook on high pressure for 8 minutes. It will take a few minutes to come to pressure, but once it does, the Instant Pot will work its magic.

After the cooking time is up, carefully perform a quick release by turning the valve to "Venting." Open the lid once the pressure has fully released. Use a potato masher or immersion blender to mash or blend the soup to your desired consistency—smooth or chunky, it’s up to you!

Stir in the heavy cream and shredded cheddar cheese until both are fully melted and the soup is creamy and rich.

Finally, stir in the sour cream for added creaminess and a slight tang. Taste and adjust the seasoning with more salt and pepper if needed.

Your Instant Pot potato soup is now ready to serve! Enjoy it as-is or with your favorite toppings for a fully personalized meal.