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Turn on the Sauté function. Melt the butter, then add the onion and celery and sauté until softened, about 3-5 minutes.
Turn off the Sauté function, then add the minced garlic and sauté it for about a minute in the residual heat.
Pour in a small amount of broth and use a flat-bottomed turner to scrape up any food that's stuck to the bottom of the insert.
Pour in the remaining broth, then sprinkle in the dried dill. Add the potatoes in an even layer.
Close the lid and set the vent to sealing. Pressure cook on Manual High pressure for 8 minutes.
At the end of cooking time, quick release the pressure.
Use an immersion blender to blend the soup right in the Instant Pot, until smooth and creamy.
Stir in the grated cheese, then the sour cream and half and half. Season with salt and pepper to taste.
Serve immediately topped with your favourite garnishes.