Ingredients

• 1 yellow onion , diced
• 4 thicks slices cherrywood-smoked bacon , cut into 1-inch pieces
• 1 tablespoon butter
• 2.5 pounds Yukon Gold potatoes , peeled and chopped
• 1 cup water
• 1.5 teaspoons garlic base , such as Better Than Bouillon Roasted Garlic Base
• 1.5 cups half-and-half
• 0.5 cups shredded Cheddar cheese
• 0.25 cups sliced green onions
• ground black pepper to taste

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Add onion, bacon, and butter to the hot pot and sauté until bacon is crispy, 5 to 8 minutes. Turn off Sauté function and transfer contents to a small bowl.
2. 2 Add potatoes, water, and garlic base to pot and close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Mash potatoes against the side of the pot, leaving some chunks if desired. Add onion-bacon mixture and half-and-half; stir to combine.
4. 4 Ladle into soup bowls and top with green onions, Cheddar cheese, and black pepper.

Nutrition per serving