Instant Pot Potato Soup

Step 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. Step 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. Step 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. Step 4 Divide soup among bowls. Top with more sour cream, bacon, cheddar, and chives.

I subbed bok choy in for the onion and added a little onion powder, it was such a fun way to spice up this recipe!

1/2tsp parsley. Added 2 large carrots sliced and 1 big rib of celery diced. 1 cup half and half and 1/2 cup whole milk. Only did 1/2tsp salt. Only 1/4tsp dried thyme