Ingredients:

  • 6 slices bacon, diced
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 ribs celery, diced
  • 1.5 lbs Yukon Gold potatoes, peeled and cubed into 1/2 inch pieces
  • 4 cups frozen or fresh corn kernels
  • 4 cups low sodium chicken broth
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 cup heavy cream, room temperature
  • 2 tbsp unsalted butter
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Set the pressure cooker to Sauté. Add diced bacon and cook until fat renders and bacon is crisp and mahogany-colored.
  2. Add the diced onion and celery to the bacon fat; sauté for 3–4 minutes until translucent and fragrant.
  3. Stir in the minced garlic and sauté for 30 seconds to avoid burning.
  4. Stir in cubed potatoes, corn, thyme, salt, pepper, and the bay leaf.
  5. Pour in the chicken broth, ensuring the pot does not exceed the max fill line.
  6. Secure the lid, set the valve to Sealing, and select Manual/Pressure Cook on High for 10 minutes.
  7. Perform a Quick Release of the pressure immediately after the timer beeps.
  8. Remove the bay leaf. Use a potato masher to smash approximately 1/4 of the potatoes directly in the pot to thicken the soup.
  9. Switch back to the Sauté setting and stir in the heavy cream and butter until heated through and velvety.
  10. Garnish with chopped fresh parsley before serving.