This soup is straightforward to make. We’ll break it down step-by-step to ensure that you create something truly delightful.

Start by selecting the "Sauté" function on your Instant Pot. It heats quickly. Once hot, add the chopped bacon. Cook until crispy, stirring occasionally. This should take about 5–7 minutes. Remove the bacon, leaving the rendered fat in the pot for the next steps.

In the bacon fat, toss in the finely diced onion. Cook them until they turn translucent, which usually takes about 3–4 minutes. Add a pinch of salt to the onions to help them sweat and deepen in flavor.

Once the onions are set, stir in the fresh thyme and garlic powder. Let them cook for about a minute, allowing those delightful aromas to fill your kitchen.

Add the cubed potatoes to the pot. This is where the dish truly takes form. Stir them around to coat with the bacon fat and onion mixture. It’s an essential step for building layers of flavor.

Now it’s time for the chicken stock. Carefully pour it over the potatoes. Make sure there are no stuck bits on the bottom of the pot from sautéing; this can cause a burn notice.

Secure the lid of the Instant Pot and ensure the valve is set to sealing. Select the “Manual” or “Pressure Cook” button and set it for 10 minutes. After it’s done, allow for a natural release of pressure for about 10 minutes, then switch the valve to venting to release any remaining pressure.

Open the lid and give your soup a good stir. In a small bowl, mix the all-purpose flour with heavy cream until smooth. Slowly stir this mixture back into the soup. This will help thicken it to a desired creamy consistency.

Taste the soup and adjust your seasonings with salt and pepper. You can also fold in some of that crispy bacon now for extra flavor!

Spoon the soup into bowls and top with your preferred garnishes. More crispy bacon? Perhaps some chopped green onions or shredded cheese? The choice is yours!