Add 2 tbsp butter, onions, garlic, potatoes and chicken broth to Instant Pot in that order. Cook on high pressure for 3 minutes then do a quick release of the pressure.

Meanwhile, cook turkey bacon in a large frying pan and chop up, then grate cheese and slice green onions.

When potato mixture has finished pressure cooking, do the quick release then open the lid when safe to do so. Turn onto saute mode and mash potatoes and a spoon or masher, leaving some chunks. Stir in butter, salt & pepper and flour, whisking to combine.

Stir in milk and sour cream then bring just to a simmer. Turn off saute mode and then ladle into bowls, topping with turkey bacon, cheddar cheese, green onions and a dollop of sour cream. Serve and enjoy!

Tip: Leftover soup (sans toppings) can be frozen up to a month in glass containers.