Pour all of the chicken broth into the bottom of a 6-quart Instant Pot (electric pressure cooker)

Add in potatoes. Season with a pinch of salt and pepper

Cook on the steam setting for 12 minutes. Carefully turn the valve to "Venting" and quickly release the steam. Using oven mitts, remove the insert and drain the broth

Place potatoes back into the pot. Add in the butter, cream cheese, milk and garlic. Season generously with salt and pepper. Using a potato masher, mash the potatoes and combine all the ingredients

If you need to thin out the potatoes a bit more to your liking, just add in a little milk at a time and stir