Instant Pot Potato Soup
Add the halved bacon pieces. Sauté until cooked through and slightly crisp. Remove bacon and reserve 1 tablespoon of the bacon fat in the Instant Pot.
Add Celery & Onion
Add the celery and onions and sauté for 3 minutes.
Add the garlic and cook for another 1-2 minutes until softened. Turn off the Sauté function.
Next add the corn and potatoes to the pot, followed by the jalapeños, salsa, green chilies, and seasonings.
Pour broth into the pot and lock the lid. Seal the valve and select manual HIGH PRESSURE for 10 minutes.
In a small bowl, whisk the cornstarch into the milk. Set aside.
Add Cream Cheese
Cut the cream cheese into chunks and drop into the hot soup. Add the milk mixture into the pot and mix well.
Serve & Enjoy
Serve soup warm, topped with shredded cheese, bacon crumbles and sliced green onion.