Step 1

Add all the ingredients listed under the "Cook on High Pressure" to the pot. Make sure you don't go over the inner Max line of your pot

Step 2

Stir to combine.

Step 3

Close and lock the lid, point knob to sealed.

Step 4

Press High Pressure and input 10 minutes. It will take the Instant Pot to come to pressure about 15-20 minutes, due to the high volume of the soup.

Step 5

Once done cooking, do a 10-minute Natural Pressure Release, after which, carefully release the remaining pressure by moving the knob to the Vent position.

Step 6

Lift the lid and use a potato masher to mash some of the potatoes.

Step 7

In a cup whisk cornstarch and cream until well combined and smooth.

Step 8

Select Sauté, and whisk in cream mixture until fully combined. Simmer for a few minutes, until the soup thickens. If the soup is too thick, add more cream or broth, and simmer.

Step 9

Stir in sour cream.

Step 10

Turn off the pressure cooker and stir in cheddar cheese until melted.

Step 11

Serve hot garnished with bacon, cheese, and green onions.