Ingredients

The following ingredients have 4 Servings
  • 6 slices Thick Bacon, (chopped)
  • 1 small Onion, (diced)
  • 2 stalks Celery, (diced)
  • 5 medium Potatoes, (peeled and diced)
  • 5 cups Chicken Broth, (low sodium)
  • 1 teaspoon Salt ((more to taste))
  • ½ teaspoon Pepper
  • ¼ cup Flour
  • 4 Tablespoons Butter, (softened)
  • ½ cup Heavy Cream

Instruction

  • Turn on the pot's sauté function and add the chopped bacon and onion. Cook until bacon is done and onions are translucent, stirring occasionally.
  • Add the celery. Stir, and scrape up any brown bits from the bottom of the pot (deglaze).
  • Add the potatoes, broth, salt, and pepper. Put the lid on and lock in place. Set the steam release knob to the Sealing position, if applicable.
  • Cancel the sauté setting and push the Pressure Cook/Manual button, or dial. Use the +/- button, or dial to select 7 minutes. High Pressure
  • When the cook cycle ends, let the pot sit undisturbed for 10 minutes (10 minute natural release). Then do a controlled quick release of the remaining steam/pressure (release steam in short bursts until you are sure no soup will spew out with the steam).
  • While the pot is naturally releasing, combine the softened butter and flour in a small dish, using a fork. If the butter isn't soft enough, warm it in the microwave for 10 seconds. Mix thoroughly until all lumps are gone.
  • When all of the pressure is out of the pot, carefully open the lid, and turn on the sauté setting. Let the soup come to a simmer (don't let the soup scorch on the bottom), then stir in the flour mixture and stir until thickened.
  • Cancel the sauté setting and stir well. Then Add the heavy cream. Taste and adjust salt if desired.
  • If you like, you can use a potato masher to mash some of the potatoes to help it thicken a little more. I do not do this as I like some potato chunks.
  • Serve with some crusty bread.