Gather all of your ingredients together and prepare any. Scrub and dice potatoes and cut them into small chunks. Dice the onions and crush the garlic in preparation. Turn the Instant Pot to saute.

Once the Instant Pot has reached temperature, add the bacon lardons and saute for 3 minutes, stirring as needed.

Then add the diced onion and saute for 2 minutes or until soft, stir as needed.

Add the crushed garlic and saute for a further 1 minute. You should turn the instant pot off to avoid burning the garlic!

Add the potatoes to the instant pot. Add a pinch of salt and the chicken broth.

Place the lid on the Instant Pot and seal the valve.

Set the Instant Pot to manual setting and set the timer for 10 minutes.

When the timer dings, quickly release the steam.

Immediately add cream cheese, and cut it into chunks if necessary for easier melting.

Add semi-skimmed milk and pepper to taste. At this stage, you will also want to add the grated cheddar cheese. Stir everything to make sure it has combined. 

Replace the lid and allow the cheeses to melt into the soup for about 5 minutes.

Stir and serve immediately.

Garnish with sliced spring onions, additional bacon crumbles or lardons and extra cheddar cheese. Yum!