Instant Pot Instructions:

1. Pour 1 ½ cups of water into the Instant Pot. Place a trivet or steamer basket into the pot. Scrub the potatoes and add them into the Instant Pot.
2. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 20 minutes. When time is up move valve to venting. Remove the lid.
3. Move potatoes and trivet out of the pot and set aside. Discard the water. 
4. Turn Instant Pot to saute (medium) setting. Add in the butter and let it melt. Add in the flour, a tablespoon at a time, whisking the whole time. Pour in the milk a little at a time continually whisking. Mixture should start to bubble and thicken. 
5. Whisk in the broth, pepper, salt, garlic powder and onion powder. 
6. Use a fork to coarsely mash the potatoes. Stir the potatoes into the Instant Pot. Once soup has thickened up turn Instant Pot to keep warm setting. 
7. Salt and pepper to taste. 
8. Ladle into bowls and prepare the toppings. Each person can choose which toppings and how much of each topping to add to their bowls.

Slow Cooker Instructions:

1. Scrub and dice the Russet potatoes into small chunks (peeling is optional). Add them to the slow cooker.
2. Pour in chicken broth, salt, pepper, garlic powder, and onion powder.
3. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours, until the potatoes are very tender.
4. In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute. Slowly add the milk, whisking until thickened. Stir this mixture into the slow cooker and mix well.
5. Use a potato masher to mash some of the potatoes, leaving some chunks for texture. Stir and let it cook for another 10-15 minutes to thicken. 
6. Ladle into bowls and top with cheese, bacon, sour cream, and green onions.