Instant Pot Cheesy Steak and Potato Soup

Ingredients

 * 1/2 lb bacon
 * 1 lb chuck roast, cut into small chunks
 * 4 cloves minced garlic, divided (2 and 2)
 * 8 potatoes, peeled and chopped
 * 3 cups chicken broth divided (1 and 2)
 * 1 tablespoon dried parsley
 * 1 teaspoon salt
 * 1/4 teaspoon black pepper
 * 4 ounces cream cheese, softened
 * 1/3 cup flour
 * 2 cups whole milk
 * 2 cups shredded sharp cheddar cheese

Instructions

 * Peel and dice potatoes, set aside
 * Cut chuck roast into small chunks, around the size to fit on a spoon. Season with salt and pepper to taste.  Set aside.
 * Cut bacon into small chunks. Set Instant Pot to sauté and add bacon once display reads HOT.  Cook bacon until slightly cripy, remove  and set aside leaving bacon grease.
 * Add beef and make sure each side is seared. Add 2 cloves of garlic and cook for 2-3 more minutes, then remove meat.
 * Add 1 cup of chicken broth to the remaining liquid mixture, then add diced potatoes and spices/herbs, including the remaining 2 cloves garlic. Seal Instant Pot and set to Manual pressure for 4 minutes.  Quick release when done.
 * While Instant Pot is cooking blend the flour, milk, cream cheese and 2 cups of chicken broth until blended. Set Instant Pot back to sauté after quick release and add blended mixture.  Stir constantly until it begins to boil and thicken.  Add meat back, continue to stir until it is at desired thickness, then add shredded cheese and stir until melted. Switch to keep warm and serve immediately.