Step 1

Prepare the ingredients before you start cooking.

Step 2

Turn the Instant Pot on and press the Sauté function key.

Step 3

Once hot, add the oil, bacon, carrots, celery and onion to the pot and sauté for 3-4 minutes, until softened.

Step 4

Add the rest of the ingredients, except for the cream, and stir through. Press the Keep Warm/Cancel button to stop the Sauteeing process.

Step 5

Place and lock the lid and set the Instant Pot to Manual/Pressure Cook, HIGH pressure and adjust the time to 12 minutes. After 3 beeps, the Instant Pot will start building up the pressure (will take 10 minutes) and cooking will commence.

Step 6

Once the timer goes off, allow the Instant Pot to release the pressure naturally for about 10 minutes. Then, use the quick release method to let off the rest of the steam (carefully move the steam release valve on the top to Venting). Don’t open the lid until the silver valve button on the lid has popped back down and the Instant Pot is easy to open.

Step 7

To finish the soup, stir in the heavy cream and lemon juice and check for salt.

Step 8

Serve in bowls topped with pieces of toasted or crusty Italian bread or sourdough. You can also add some grated Parmesan cheese.