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On the Instant Pot, hit Sauté and Adjust so it’s on the More or High setting. Add the butter and once melted, add in the leeks and sauté for 8-10 minutes until the leeks are crispy, but not burned. Remove the leeks and set aside.
Add the pancetta, onion and garlic sauté for 5 minutes longer.
Add the white wine and allow to simmer for 1 minute, deglazing the bottom of the pot to remove any browned spots from the pancetta and butter. Then, add the broth, potatoes, thyme and black pepper. Stir.
Secure the lid, move the valve/switch to the sealing position and hit Keep Warm/Cancel followed by Manual or Pressure Cook at High Pressure for 8 minutes. Quick release when done.
When the lid comes off, use a slotted spoon to remove half the potatoes and set aside in a bowl (See the “Jeffrey Sez” section). Stir in the Boursin (or cream cheese) and shredded cheese. Then, take an immersion blender and blend until completely smooth.
Stir in the heavy cream, seasoned salt, chives, crispy leeks (reserving some for garnish), and the reserved potatoes.
Ladle into bowls, serve and top with more chives, leeks and cheese as desired.
Enjoy with a soft, hot pretzel for dipping!