Instant Pot Potato Soup

Ingredients

• 6 slices bacon, cut into 1/2″ pieces
• 1 large yellow onion, finely chopped
• 1/4 c. all-purpose flour
• 2 cloves garlic, finely chopped
• 1 tsp. fresh thyme leaves
• 4 c. low-sodium chicken broth
• 2 1/2 lb. russet potatoes (about 5 medium), peeled and cut into 1/2″ cubes
• 1 1/2 c. half-and-half
• Kosher salt
• Freshly ground black pepper
• 1/2 c. sour cream, plus more for serving
• Shredded cheddar cheese and sliced chives, for serving

Directions

1. Set Instant Pot to “Sauté” setting. Cook bacon, stirring occasionally, until crisp, 10 to 12 minutes. Using a slotted spoon, transfer bacon to a plate, leaving fat in pot. Add onion and cook, stirring occasionally, until softened, 5 to 7 minutes. Stir in flour, garlic, and thyme and cook, stirring occasionally, until fragrant, 1 minute more. Pour in broth and stir until flour is dissolved, about 30 seconds.
2. Add potatoes, half-and-half, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper and stir to combine. Cover pot, then set to Pressure Cook on High and set timer for 8 minutes. Slow release pressure.
3. Uncover pot and stir in sour cream. Using an immersion blender, blend until some chunky bits of potato remain. Alternatively, you can use a standard blender to blend about half of soup and return to pot.
4. Divide soup among bowls. Top with more sour cream, bacon, cheddar, and chives.