Ingredients

• 1 tablespoon olive oil
• 6 slices bacon , chopped
• 1 large onion , chopped
• 2 ribss celery , sliced
• 1 tablespoon minced garlic
• 1 teaspoon ground thyme
• 2.5 pounds red potatoes , diced
• 4 cups chicken broth
• 2 tablespoons milk
• 2 tablespoons cornstarch
• 1 cup milk
• salt and ground black pepper to taste

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Add oil and let heat for 1 minute. Add bacon and cook until bacon is crispy and fat has rendered out, about 8 minutes. Transfer bacon to a paper towel-lined plate using a slotted spoon.
2. 2 Add onion and celery to bacon drippings and cook for 2 minutes. Add garlic and thyme and cook for 1 minute. Cancel Sauté mode. Add potatoes and broth. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes.
4. 4 Whisk together 2 tablespoons milk and cornstarch in a small bowl to make a slurry. Open the pot and stir in cornstarch slurry and 1 cup milk. Season with salt and pepper. Let soup sit, stirring several times until thickened, about 10 minutes. Ladle into bowls and sprinkle with bacon.

Nutrition per serving