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Export 13 ingredients for grocery delivery
Step 1
Using the Saute function on the Instant Pot (or similar function on another electric pressure cooker), heat the butter or oil.
Step 2
Add the onions and garlic, and cook for 1-2 minutes, until the onions begin to soften. Add the potatoes, 1 cup broth, parsley, salt and pepper. Give the mixture a good stir.
Step 3
Secure the lid and cook on high pressure for 4 minutes. Quick release the pressure (if liquid spurts from the release valve, wait 5-10 minutes and try again).
Step 4
In a blender, combine the cream cheese, flour, milk, and remaining 2 cups broth. Process until smooth.
Step 5
Turn the Instant Pot to Saute again. Stir in the cream cheese/flour mixture (it's ok if the potatoes break apart a little as you combine the ingredients). Continue cooking, and stirring constantly, until the soup simmers and thickens.
Step 6
Add the cheese and stir until melted. Add the chicken (if using) and the corn and heat through.
Step 7
Serve immediately (or keep warm in the Instant Pot for up to an hour). Top individual servings with bacon.
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