2 tbsp. butter
1 cup chopped yellow onion
1 cup diced celery
2 (14.5 oz.) cans chicken broth
6 cups peeled and diced russet potatoes, cut about ½ inch cubes
1 cup diced carrots
salt and freshly ground black pepper
1½ cup whole milk, then more to thin as it rests as desired
1½ tbsp. cornstarch
8 oz. cream cheese, diced into small cubes
1 cup shredded cheddar cheese
8 slices bacon, chopped and cooked
Select the "saute" setting on the Instant Pot.
Once it reads "hot" add butter and let melt.
Add in onions, celery and saute 2 minutes then press "cancel".
Add in potatoes, carrots, and broth and season with salt and pepper to taste. Submerge veggies down into the broth.
Seal lid on Instant Pot, make sure the valve is set to "sealing position", then select "manual" mode and 9 minutes.
Once time is up, let pressure come down naturally for 5 minutes then use quick release method to release any remaining pressure.
In a medium bowl whisk a few tbsp. milk with the cornstarch then add in remaining milk and whisk.
Press "cancel" on Instant Pot then select the "saute" setting.
Pour milk mixture into the soup in Instant Pot along with cream cheese.
Bring mixture to boil, whisking frequently, and let boil about 1 minute (you can also mash up the potatoes a little, if desired).
Serve warm with cheddar, bacon, and green onions or parsley. Note that soup will thicken as it rests (especially overnight with all those starches, so thin with more milk as desired).