Instant Pot Baked Potato Soup

0 Combine stock, potatoes, garlic, salt, and black pepper in the bowl of a pressure cooker (any size will work, but be sure the ingredients are below the fill line) or slow cooker.
1 Close and lock the lid.
2 Set the pressure cook / manual setting on high for 5 minutes. (If using the slow cooker, slow cook on low for 6 to 8 hrs or high for 3 to 4 hrs.)
3 Allow the pressure to release naturally for at least 10 minutes.
4 Add sour cream and blend until smooth using an immersion blender or standing blender (be extra careful when blending hot liquids).
5 Taste the soup and season with some more salt and / or black pepper.
6 Serve immediately or refrigerate for up to 3 days before serving (see note below for instructions on reheating).
7 Finish each bowl with your favorite toppings!