Wash and cut potatoes into cubes. Mince garlic.

Add potato, garlic, thyme, butter, and chicken broth to the instant pot. Seal, and set on manual pressure for 8 minutes. Quick-release steam once cooking is complete.

Mix cornstarch with water to create a slurry. Pour this into the instant pot and stir.

Set instant pot to saute, add whole milk, heavy whipping cream, ham, and cheddar to the pot. Stir to combine. Bring to a boil, and stir often for 5 minutes.

Turn off the instant pot. Lightly mash potatoes to desired consistency.

Garnish with fresh thyme and pepper. Enjoy!