Instant Pot Summer Corn and Bacon Soup

Turn the Instant Pot to sauté mode and set the time for 20 minutes. Add bacon to the pot and cook until crispy and the fat has rendered, stirring occasionally to prevent burning, 10–12 minutes. Transfer the bacon to a baking sheet or plate lined with paper towels and set aside until ready to serve. Leave the rendered fat behind in the pot.

To the Instant Pot, add the onion and season with salt. Sauté for 3 minutes, until translucent. Add the garlic and cayenne, if using, and sauté for 2 minutes, until fragrant.

Whisk in the flour, making sure to break up any clumps. Cook for 3 minutes, until the flour is light golden in color. Turn off sauté mode by pressing cancel.

Pour in the chicken stock to deglaze the pot, scraping the bottom with a wooden spoon to loosen any browned bits. Add the potatoes and corn.

Secure the lid of the Instant Pot and set the valve to sealing. Select pressure cooking and set the timer for 10 minutes. Manually release the pressure from the Instant Pot after the cooking time has elapsed and let vent naturally for 15 minutes. Be careful when releasing the valve, as hot steam will come out. Remove the lid of the Instant Pot carefully, as the soup will be very hot.

Stir in the red bell pepper and heavy cream.

Ladle the warm soup into bowls and top with the bacon and chives.

Enjoy!