Place potatoes, garlic, and broth in Instant Pot. Season with salt and black pepper, to taste
Add the lid and flip pressure valve to “Sealing” position. Select the “Manual” option and adjust the setting to “high.” Set cook time to 8 minutes. When finished, allow pressure to release naturally for 10 minutes, then do a quick release for any remaining pressure.
Carefully open the lid and add cream cheese. Mash potato mixture with a potato masher or an immersion blender until blended, but not completely smooth. Season with additional salt and black pepper, to taste, and serve immediately. Enjoy!