Set Instant Pot to the Sauté function. Add in the diced bacon and cook until crispy. Place on a plate and set aside. Drain the bacon grease (I keep mine in a container the fridge. Great for cooking!)
Add diced potatoes and bone broth to the pot. Stir and then place the lid on. Set the pressure valve to the seal position and pressure cook on HIGH for 8 minutes.
While the potatoes are cooking, add 1 Tbsps. of cornstarch to a bowl and pour in some of the heavy cream and whisk to make a slurry.
After the timer is up, Quick release the pressure. Be careful as the STEAM WILL BE HOT. Remove the lid and set to the sauté function.
Using a potato masher, mash potatoes to the desired consistency. I like to remove a little of the potatoes and use the immersion blender to puree the potatoes. Add in the cornstarch slurry and remaining cream then add in the salt and pepper. Stir frequently to prevent burning and cook until the mixture has thickened- about 5 minutes or so.
Once thickened, add in cheese, sour cream, and crisp bacon. Ladle the soup into bowls and serve with toppings of choice and even a side of delicious sourdough bread. Enjoy!
