Turn the Instant Pot onto Saute, add 1 Tbsp of butter to the pot. Once melted, add in the diced chicken, garlic, onion, salt and pepper. Brown the chicken.
While the chicken is browning, wash and slice the potatoes. I usually leave the skin on.
When the chicken has browned, pour in the chicken broth and deglaze the pot making sure to scrape any little bits off of the bottom. Add the honey, mustard and potatoes. Stir to combine.
Cook on Manual HIGH for 3 minutes. Allow for 5 minute NPR then QR. ( I like to cook my bacon during this step!)
Transfer the potatoes and chicken to an oven safe dish leaving the liquid in the pot.
Create a paste using the remaining 1 tbsp of butter and the flour. Turn on the Instant Pot to Saute and add the paste and 1/2 cup of swiss cheese to the sauce. Stir until thickened.
Drizzle the sauce (you may have leftover, just use as much as you'd like!) over the chicken and potatoes.
Top with crumbled bacon and the remaining 1/2 cup of swiss cheese. Broil until the cheese is bubbly and slightly browned. ENJOY!