Preparation

Step 1 out of 8

Turn the Instant Pot to Sauté. Add the bacon and onions and cook for 3 to 4 minutes until browned.

Step 2 out of 8

Add the celery, garlic, salt, thyme, and pepper. Cook and stir one minute.

Step 3 out of 8

Add the broth and scrape any browned bits off of the bottom (this helps to prevent a burn message and adds lots of flavor). Turn off the Instant Pot.

Step 4 out of 8

Roughly chop the Little potatoes. Use a knife to remove the corn kernels from the ears. Add potatoes and corn to the Instant Pot.

Step 5 out of 8

Put the lid on, turn the valve to sealing, and select Manual or Pressure Cook for two minutes.

Step 6 out of 8

It will take about 10 to 15 minutes to come to pressure and begin counting down. When the cook time is over, let the pressure release naturally for a few minutes, then open the valve to release remaining pressure.

Step 7 out of 8

Turn the Instant Pot to Sauté, whisk together cream and corn starch, and stir into soup to thicken slightly.

Step 8 out of 8

Serve with shredded cheese and green onions as desired.