1. Cut the potatoes into 1 inch chunks, leaving the peels on if desired. Rinse cut potatoes.
2. Put potatoes into Instant Pot with water, butter, salt, and garlic powder. Stir.
3. Set to pressure cook on high for 6 minutes, making sure the knob is set to Sealing.
4. Once the Instant Pot has come to pressure and pressure-cooked for the 6 minutes, allow it to do a natural release for 2 minutes. Then turn the knob to Venting and allow the remainder of the steam to escape.
5. While the potatoes are cooking in the Instant Pot, in a medium bowl combine the cream cheese, sour cream, cheddar cheese, and half of the bacon (if using).
6. Open the Instant Pot. Drain off about half of the water from the pot. Stir in the cream cheese mixture.
7. With a potato masher, mash the mixture until it is as smooth as you’d like (a medium- smooth texture with some chunks and bits of peel is our preference).
8. Sprinkle with the green onions and serve directly from the Instant Pot. OR, transfer the potato mixture to a 8×8″ baking dish and sprinkle with more cheddar cheese (about ½ cup). Broil until the cheese is melted. Sprinkle with the remaining bacon and the spring onion and serve.

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