Get the cream cheese out of the fridge to come to room temperature. Dice the onion into ¼-½" dice. Peel the garlic cloves. Grate the cheese.
Heat the inner pot on high sear/sauté and add butter. Add the diced onions and reduce the heat to medium. Allow the onions to cook until they begin to brown.
Peel & cut the potatoes into 1-2" cubes and add to the pot. Add the garlic cloves, salt, and pepper. Stir and cook for about 3-5 minutes.
Pour in the cherry brandy if using (or use the chicken stock) and scrape the bottom of the pot to make sure nothing is stuck to the bottom. Pour in ONE cup of chicken broth and put the pressure lid on. Turn the valve to SEAL and set the pressure for 10 minutes. When the time is up allow the pot to natural release for 5 minutes, then manually release the remaining pressure.
Remove the lid and use a spoon or nylon potato masher to break up the potatoes. Add the cream cheese and grated smoked gouda. Stir to combine and allow the cheeses to melt. Add in ½ cup of chicken broth and ½ cup of heavy cream and stir or use potato masher until the soup is the texture you desire. Add in the remaining chicken broth and heavy cream if the soup needs to be a little thinner. I have always used the entire amount, but if you like I thicker potato soup, you may not want to.
Chop the green onions and stir into the soup. Salt and pepper to taste. Serve & Enjoy!
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