Add in 1 cup of the chicken stock and add in the flour.
Mix well and then add in remaining chicken stock.
Add in potatoes, cheddar cheese, and cream of chicken. Stir well and close 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, 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/