Step 1

Turn on the pot's sauté function and add the chopped bacon and onion. Cook until bacon is done and onions are translucent, stirring occasionally.

Step 2

Add the celery. Stir, and scrape up any brown bits from the bottom of the pot (deglaze).

Step 3

Add the potatoes, broth, salt, and pepper. Put the lid on and lock in place. Set the steam release knob to the Sealing position, if applicable.

Step 4

Cancel the sauté setting and push the Pressure Cook/Manual button, or dial. Use the + or - button, or dial to select 8 minutes.

Step 5

When the cook cycle ends, let the pot sit undisturbed for 10 minutes (10 minute natural release). Then do a controlled quick release of the remaining steam/pressure (release steam in short bursts until you are sure no soup will spew out with the steam).

Step 6

While the pot is naturally releasing, combine the softened butter and flour in a small dish, using a fork. If the butter isn't soft enough, warm it in the microwave for 10 seconds. Mix thoroughly until all lumps are gone.

Step 7

When all of the pressure is out of the pot, carefully open the lid, and turn on the sauté setting. Let the soup come to a simmer (don't let the soup scorch on the bottom), then stir in the flour mixture and stir until thickened.

Step 8

You can use a potato masher to mash some of the potatoes to help it thicken a little more and give the soup more texture.

Step 9

Cancel the sauté setting and stir well. Then Add the heavy cream. Taste and adjust salt if desired.

Step 10

Serve with some crusty bread.