First, sauté bacon pieces in the Instant Pot until brown and crispy. Remove the bacon from the IP and reserve some of the grease in the pot.
Next, add the diced onions to the bacon grease in the IP. Stir in the garlic and cook for one to two minutes.
Add the diced potatoes to the Instant Pot.
Next, add the broth to the potatoes and place the lid on the IP. Cook on High Pressure for 8 minutes.
Meanwhile, combine the corn starch and heavy cream in a small bowl.
Add the cream to the cooked potatoes and mash until smooth.
Stir and simmer the potatoes until thickened.
Enjoy this potato soup warm with crispy bacon, shredded cheese, chives, and more!
Delicious for lunch and dinner!