Place diced bacon into the instant pot.
Turn on the sauté button.
Cook bacon until crispy. Remove (leave the grease), and set aside.
Add in the celery, carrots, onion, garlic, salt, and pepper and cook for 8-10 minutes until soft.
Add the chicken broth and potatoes and stir.
Make sure there’s nothing stuck to the bottom of the IP.
Place and lock the lid on the Instant Pot and turn the vent valve to sealing.
Cook over manual high pressure for 10 minutes, then quick release the pressure.
Once the steam has completely released, remove the lid.
Turn the pot to sauté.
In a small bowl, whisk together the milk and and cornstarch then stir into the soup.
Stir in the sour cream, cheese, and bacon (reserve some for the top.)
Simmer the soup for 5 minutes, stirring regularly to prevent the cheese from sticking to the bottom.
Serve and enjoy!
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