1. Peel and quarter potatoes and add them into the liner pot. Add 1 cup chicken broth (or water) into the pot. Add 1/4 cup butter on top of potatoes.

2. Pressure cook on high for 15 minutes. Quick release pressure when cook time. No draining is needed for the potatoes.

3. Add remaining 1/4 cup butter, block of cream cheese, 1 tsp seasoning salt, 1 tsp salt and 1 tsp black pepper to the potatoes. Add up to 1 cup of milk (more or less depending on your desired consistency of thickness). Mash the potatoes right in the pot until creamy using a masher tool or immersion blender. Caution not to over blend if using the immersion blender as it can make the potatoes gummy due to high starch content.

4. Season with more salt or pepper to taste.

5. Serve right away or place lid on the Instant Pot to cover mashed potatoes and use the keep warm feature until your meal is ready to eat!