Press the "Sauté" button on your Instant Pot and add 2 tbsp of ghee. Once hot, add the minced garlic and sauté about two minutes until starting to brown and very fragrant. Press the "Cancel" button.
Add the potatoes, chicken broth, sea salt, and black pepper to the Instant Pot. Stir to get the garlic bits off the bottom of the pot a bit. Secure the lid on the pot and be sure the valve is set to "Sealing." Press the "Pressure Cook" button and set the time to 7 minutes on High Pressure.
While the potatoes pressure cook, add the cream cheese, lemon juice, parsley, chives, and ¼ cup ghee to a medium bowl and stir to combine.
Once the Pressure Cook time is up, allow the pot to naturally release for 10 minutes, and then do a quick release. Once the pressure indicator button sinks, carefully remove the lid from the Instant Pot. Use a potato masher to mash up the potatoes in the pot. Stir in the cream cheese mixture. Taste the potatoes and add more salt, pepper, cream cheese, or ghee as needed. Serve hot and enjoy!
