Add in potatoes, cheddar cheese, and cream of chicken. Don't stir - close the lid.
Set the timer to manual for 15 minutes.
Allow pressure to release naturally for about 10 minutes.
Release lid and add in half & half, salt, flour, and pepper to taste.
Garnish soup with cheese, bacon, and scallions.
After getting feedback that some Instant Pot users were experiencing the "burn notice" I have increased the broth in this recipe to help correct the issue with some pots.
Add additional half & half to reach your desired creaminess.
Instant Pot Potato Soup (Outback Steakhouse Copycat Recipe) https://www.themamaneedscake.com/instant-pot-potato-soup-copycat-outback-steakhouse/