Turn on the saute setting on the Instant Pot and add the olive oil to the bottom of the pot.
Add the diced onions and cook, stirring frequently, for 4-5 minutes until just starting to brown.
Add the minced garlic and saute for another minute.
Stir in the chicken broth, diced potatoes, salt, and pepper.
Put on the pressure cooker lid and set the vent to “sealing.”
Cook at high pressure for 10 minutes.
When the time is up, let the pressure release naturally for five minutes and then do a quick release.
Open the lid and stir in the milk, sour cream, and cream cheese.
When smooth, stir in the shredded cheese and stir until just melted.
Serve, topping with desired garnishes.
Notes
To make on the stovetop: Saute the onions and garlic in olive oil. Then stir in the broth and potatoes and simmer for about 15-20 minutes until tender. Stir in the milk, sour cream, and cream cheese. Then stir in the shredded cheese.
Add leftover chicken or ham for an even heartier soup.