Step 1

Turn a 6QT Instant Pot onto the saute setting. Add bacon and cook until crispy. Remove bacon leaving the drippings in the pot.

Step 2

Add onion, garlic, thyme, and black pepper. Stir and saute for 5 minutes to soften the onions.

Step 3

Add chicken stock and scrape any brown bits from the bottom of the Instant Pot (this will avoid a burn notice). Add the potatoes to the pot.

Step 4

Place the lid on the Instant Pot and set to high pressure for 8 minutes. When the timer goes off turn the steam valve to quick release. Remove the lid and stir the soup.

Step 5

Pour in 1 cup of the half and half and stir to combine.

Step 6

In a small bowl whisk together cold milk and cornstarch. Pour into the soup pot and stir to combine.

Step 7

Set the Instant Pot to the saute setting and cook the soup until it starts to thicken.

Step 8

If the soup is thicker than you like add the reserved ½ cup half and half. Some of the potatoes can be slightly mashed for a thicker consistency.

Step 9

Stir in the shredded cheese and serve topped with crispy bacon and sliced green onions.