Peel and roughly dice the potatoes (not too small). Place them in a bowl of water.

Add the butter to the Instant Pot and turn on the sauté button for 5 minutes.

Once the butter is melted, add in the onion and cook for 3-4 minutes until soft.

Add in garlic and cook for 1 minute until fragrant.

Add the chicken broth, diced potatoes (not the water), salt and pepper to the pot. Stir it a little until combined.

Place the lid on the Instant Pot and make sure the vent valve is turned to sealing.

Cook on manual high pressure for 10 minutes. Once done, quick release the pressure.

Stir together the milk and flour in a small bowl until combined and lump free.

Once the steam has released, open the lid and stir in the milk and flour mixture until the potatoes start to break down a little bit but still leaving all of the chunks left.

Turn on the sauté button and cook the soup for 5 minutes until it has thickened.

Serve and garnish with cooked bacon and sliced green onions.

Store the soup in an airtight container in the refrigerator for up to 3-4 days. To reheat: Place in a saucepan and thin out with any liquid (chicken stock, milk or water) to reach your desired consistency.