Turn your instant pot on to sauté mode. Add in your meat and onion. Sauté until your meat is slightly pink (don’t completely cook your meat as it will continue cooking under pressure) and your onion is translucent. Should take about 3 to 5minutes.

 Add to Your instant pot the water, and potatoes. Make sure the potatoes are evenly spread out in your pot. Add in your remaining ingredients (Soup, onion and garlic powder, and salt and pepper.).

Do not mix it.

Place a lid on your instant pot, and twist to seal. Close the pressure valve on top by pushing it away from you.

Allow your instant pot to cook on high pressure for one minute. Once it has finished cooking, do a quick release on the pressure by releasing the pressure valve manually.

Turn your Instant pot on cancel, and then turn on sauté mode.

Once your ingredients to start to simmer, slowly add in your cream. Once that is completely incorporated after stirring, add in your green onions. Mix.

Stirring slowly with your spoon, incorporate your shredded cheese. Mix until well incorporated and melted in.

 You can choose to top with Bacon bits, more cheese, and green onions. Salt and pepper more to your liking.

Serve and enjoy!