Instant Pot Potato Soup

Set Instant Pot to Sauté function and melt butter. Add onion and cook until soft, 5 minutes, then add garlic and thyme and cook until fragrant, 1 minute more. Add potatoes and stock and place lid on Instant Pot. Set to Pressure Cook on High and set time for 8 minutes. Once finished, turn valve to quick release.  In a small bowl whisk together 2 tablespoons milk and cornflour to make a slurry.  Remove lid from Instant Pot and set to Sauté function again. Pour in slurry, remaining milk, and double cream and let boil about 5 minutes, stirring constantly. Season with salt and pepper to taste. Garnish with cheddar, bacon, and chives before serving.