Directions 8 steps | 40 Minutes
Set the Instant Pot to the sauté and add the diced bacon. Cook until the diced bacon is crispy. Remove the bacon and set aside.
Add the butter. Once the butter melts, add the diced onions and diced celery. Cook until softened, about 5 minutes.
Add the minced garlic and thyme leaves. Cook until fragrant, about 1 minute.
Stir in the diced potatoes and the chicken stock (or broth). Set the Instant Pot to manual high pressure and set the timer for 10 minutes. When the timer goes off, let the pressure naturally release for 5 minutes. After 5 minutes, quick-release the pressure. Be careful not to stand over the cooker while the pressure is being released as the steam is very hot.
Remove the lid and use a potato masher to lightly mash some of the potatoes. Leaving most of the potatoes intact. Whisk together the cornstarch and half-and-half. Stir in the half-and-half mixture into the soup. (See notes 1.)
Stir in the sour cream and the grated cheese. Stir until well combined.
Stir in half of the cooked bacon. Season to taste with salt and pepper.
Ladle the soup into bowls. Top with the chopped bacon, shredded cheese and a dollop of sour cream. Garnish with green onions. Serve and enjoy!
- You can always mash more potatoes later but can’t mash less. Err on the side of caution.