Add peeled and cubed potatoes, chicken broth, salt, and black pepper to the pressure cooker.

Secure the lid, set the valve to sealing, and cook on manual high pressure for 10 minutes.

Once the cooking cycle is complete, carefully perform a quick release.

Use a potato masher or immersion blender to roughly blend the potatoes directly in the pot until slightly thickened but still chunky.

Stir in the heavy cream, sour cream, and shredded cheddar cheese until fully melted and smooth.

Ladle into bowls and garnish with extra cheese, chopped chives, and crispy beef bits before serving.