Step 1

Set Instant Pot to SAUTÉ.

Step 2

Add diced bacon to the Instant Pot and cook for 3 to 4 minutes, or until cooked to a crisp. Using a slotted spoon, remove bacon from the pot and set aside for later.

Step 3

Add diced onions to the bacon fat inside the Instant Pot and cook for 2 minutes; stir in garlic and cook for 20 seconds.

Step 4

Slowly add in the chicken broth and stir to get all the browned bits from the bottom.

Step 5

Add potatoes, corn, thyme, salt, pepper and bay leaf.

Step 6

Cover and lock lid into place.

Step 7

Pressure Cook on HIGH for 15 minutes.

Step 8

Do a quick release.

Step 9

Remove cover and discard bay leaf.

Step 10

Set Instant Pot back to SAUTÉ.

Step 11

In a mixing bowl, whisk together half-and-half & cornstarch.

Step 12

Stir half-and-half mixture into soup.

Step 13

Continue to cook for 5 minutes, or until thickened.

Step 14

Stir in cheese and half of the bacon; heat through until cheese is melted.

Step 15

Divide into soup bowls and garnish with remaining bacon, a sprinkle of shredded cheese, green onions and parsley.

Step 16

Serve and enjoy!