Pour the water into the Instant Pot and insert steamer basket. Layer the potatoes into the steamer basket.
Secure the lid with steam vent in the sealed position. Press "manual" and set on high pressure for 10 minutes.
Once the timer sounds, press "keep warm/cancel." Using an oven mitt, do a quick release. When the steam venting stops and the safety dial drops, carefully open the lid.
Remove the potatoes from steamer basket. Discard water, then return potatoes back to the pot. Alternatively, transfer the potatoes to a large bowl.
Add the butter, allowing it to melt over the potatoes.
Add sour cream, milk or heavy cream, and salt and using a potato masher, combine everything together being careful not to overmix. Mash just enough until there are no more lumps.
Gently fold in the cheese and 4 ounces of the crumbled bacon until all of the cheese has melted into the hot potatoes and everything is incorporated.
Garnish with remaining bacon and scallions. Serve immediately.
Note: Recipe reprinted with permission from The Big Book of Instant Pot Recipes by Kristy Bernardo, Emily Sunwell-Vidaurri, Amy Rains and Stefanie Bundalo, Page Street Publishing Co. 2019. Photo credit: Prepare & Nourish.| Nutritional Information Disclaimer |