Pour chicken broth/stock into the inner pot. Peel the garlic cloves and add to pot. Dice the onion into ¼" fine dice and add to the inner pot.
Cut the potatoes into 1" cubes or slices. You don't have to peel the potatoes. Put the pressure lid on and turn the valve to seal. Pressure Cook on high for 10 minutes. Allow the pot to natural release for 5 minutes then manually release the remaining pressure. Remove the pressure lid.
If your potatoes are too liquidy, strain some of the liquid off. I found that ½ cup of chicken broth/stock was fine and I didn't have to strain them. Mash the potatoes with a hand masher that is safe for non-stick pans. If the potatoes are not mashing easily, use sear/saute on low medium to cook them longer.
Add in ½ cup salted butter and stir to combine. Add in 8 ounces cream cheese and stir to combine. Add grated smoked Gouda. Add salt to taste. Mash with a hand masher or transfer to a mixing bowl to mash with a hand mixer or stand mixer. If the potatoes are too thin, turn on the sear/saute on low medium and cook for a few minutes. They will thicken as they cool. Serve & Enjoy!