1 cup cheddar cheese, shredded, plus ½ cup for topping
8 oz. sour cream
4 bacon slices, cooked, crumbled
Green onion, sliced, for serving
Hot pepper sauce, for serving
Instructions
Place a 6-qt Instant Pot on Sauté, Normal/Medium setting, then add the butter.
When melted, add the chopped onions and minced garlic and cook until softened. Stir in salt, pepper, and thyme.
Add the potatoes and chicken broth to the pot. Scrape up any browned bits from the bottom of the pot with a spoon.
Pressure Cook on High for 10 minutes . When the time is up, allow for a 15-minute natural release, then carefully quick-release the rest of the pressure.
Mash the potatoes slightly for a chunky texture.
Stir in the broccoli, 1 cup of cheddar cheese, and sour cream, cover and let mixture stand 5 minutes.
Ladle into bowls and top with the remaining cheese, bacon, green onions, and hot pepper sauce (if using).