Wash and peel the potatoes and slice into ¼″ sections.
Add prepared potatoes to your Instant Pot or pressure cooker. Mix pepper and thyme in with the broth and pour over the potatoes and toss.
Close the Pressure Cooker lid and seal the vent.
Turn the power on and Choose the “Pressure” setting. Set the timer for two minutes.
Note: It should take approximately 7 minutes until the pressure builds up and the timer begins to count down from two minutes.
Meanwhile, grease an 8″ x 8″ baking dish with one teaspoon of butter.
Once the time is up, do a quick release to remove pressure/steam. Remove potatoes from the pressure cooker, leaving the liquid inside the pot.
Layer potatoes inside the prepared baking dish.
Set Pressure cooker to "Saute." Add cream of mushroom soup, sour cream, and garlic, and cook for a few minutes until bubbly. Stir half of the cheese into the sauce, until the cheese melts.
Pour the sauce over the potatoes, followed by the french fried onions and bacon.
Top with the remaining cheddar cheese.
Broil on high for a few minutes until the top is browned and crispy.