Step 1

Set Instant Pot to Sauté mode. When pot is hot, add diced bacon and cook until crisp. Transfer cooked bacon to plate and set aside. Remove all but ¼ cup bacon grease from Instant Pot.

Step 2

Add onion to reserved ¼ cup bacon grease and sauté until onion is translucent, approximately 5 minutes. Stir in garlic and cook another 1 to 2 minutes.

Step 3

Add diced potatoes and chicken stock to pot. Stir to mix, then secure lid on Instant Pot with vent in Sealing position. Set to Manual High Pressure for 8 minutes.

Step 4

While potatoes cook, add ¼ cup heavy cream and 3 tablespoons cornstarch to small bowl and whisk until smooth.

Step 5

After 8-minute cook time is up, carefully Quick Release pressure from pot and remove lid. Set Instant Pot back to Sauté mode.

Step 6

Using potato masher, mash potatoes to desired consistency. Pour in cornstarch slurry and remaining heavy cream, along with salt and pepper. Stir frequently and simmer until potato mixture has thickened, approximately 5 minutes.

Step 7

Once soup thickens, stir in shredded cheese, sour cream, and crisp bacon. Ladle soup into bowls and serve warm with desired toppings.