Place a steamer basket inside the pressure cooker.

Wash the potatoes well, poke with a fork several times, and add to the steamer basket.

Add water to the pressure cooker pot.

Set cook time to 12 minutes.

Let the pressure release naturally.

Remove the potatoes from the pot.

Remove the steamer basket and dump the water.

When the potatoes are cool enough to handle, split them in half and scoop out the pulp.

Set aside.

Hit the saute button.

Melt the butter in the pressure cooker pot.

Whisk in the flour and cook for a minute.

Gradually add the milk.

Cook until bubbly, but don't let it boil.

Stir often.

Stir in the potato pulp, 1 cup cheese, bacon, green onions, and salt and pepper to taste.

Heat through, but don't let boil.

This may be a good time to remove the pot from the unit as there's no good way to control the temperature and you don't want the milk to approach the boiling stage.

If it's too thick, add a bit more milk.

Serve with the remaining cheese and bacon.