*To bake the potatoes: Pierce with a fork, massage the potatoes with oiled hands, and lightly salt. DO NOT WRAP IN FOIL. Bake at 425 for 45 minutes to an hour. Alternatively, just stick them in the microwave.
Add 1 cup of water to the instant pot along with a steamer basket. Add the cauliflower.
Pressure cook on high for 0 minutes. Quick release. Set the drained cauliflower aside on a plate.
Dump the water out of the pot, turn it to saute and add the oil.
Brown the ground meat in the pot with a bit of salt and pepper.
Drain the fat and remove the meat to a plate.
If the saute function on the instant pot timed out, turn it back on. Add the chicken broth, milk, potatoes, and cooked cauliflower to the instant pot.
Cook for a few minutes until heated through. Use an immersion blender to smooth it all out. (If you do not have an immersion blender, you will have to pour it into a blender).
Add the Greek yogurt. Stir.
Season with salt to taste.
Add the ground meat and the chives. Stir.
Serve topped with crumbled bacon, shredded cheddar and extra chives.