Peel and chop the potatoes into 2-3″ pieces and place them in the bottom of the pressure cooker pot.
Add in chicken broth, minced onions, minced garlic, salt, and pepper.
Close the lid. Set to sealing and manual pressure for 12 minutes.
Once it has completed the cooking time, allow for natural release for 5 minutes, then quick release any remaining pressure.
Remove the lid, stir in cream cheese, evaporated milk, and shredded cheese.
You can use a potato masher or immersion blender to make the soup creamier if desired. We like it with some lumps for a heartier meal.
Top with your usual baked potato toppings like cheese, bacon crumbles, chives, or anything else you love to pair with potatoes.