Step 1

Turn on Instant Pot and select “saute”.  Once hot, add diced bacon.  Cook, stirring occasionally, until bacon is crispy.  Remove to a paper towel lined plate with a slotted spoon, reserving the bacon grease in the pot.

Step 2

Add onion, celery and carrot and saute until onion is soft and translucent, about 3-4 minutes.  Add garlic and cook 30 seconds, until fragrant.

Step 3

Season with salt, pepper, and paprika and stir to combine.  Add about 1 cup of the chicken broth and scrape the bottom of the pot with a wooden spoon to make sure no browned bits are stuck on there.

Step 4

Add broccoli florets and diced potatoes, then add remaining chicken broth.  Give a gentle stir.

Step 5

Press “cancel” to cancel the saute mode.

Step 6

Secure Instant Pot lid, and make sure the valve is set to “sealing”.  Press “pressure cook” or “manual” mode, and adjust the time so the display reads 7 minutes.

Step 7

Once cooking time has elapsed, don’t touch the Instant Pot and let the pressure release naturally for 5-10 minutes (this is a natural pressure release).  After that amount of time, release any remaining pressure by moving the valve to "venting".

Step 8

In a small mixing bowl, add heavy cream and cornstarch.  Whisk or stir together until smooth.

Step 9

Select “saute”, and pour the cream and cornstarch mixture into the soup.  Add corn and stir well to combine everything.

Step 10

Let soup simmer a few minutes, until thickened to your liking.

Step 11

Taste and add more seasonings if needed.

Step 12

Serve hot, garnished with the crispy bacon from the beginning, a sprinkle of finely shredded cheddar cheese, a sprinkle of fresh minced chives, and a dash of black pepper.