Add the chopped bacon to the multicooker and turn on the sauté button. Once the bacon is rendered and the fat melted, remove the bacon and add in the onions, cook for 3-4 minutes until soft.
Add the chicken stock/broth, potatoes, salt, and pepper to the pot, and stir well. Place the lid on the multicooker and turn the vent valve to “sealing.” Cook over manual high pressure for 10 minutes, then quickly release the pressure.
Meanwhile, stir together the sour cream and flour in a small bowl to create a slurry. Set aside.
Once the steam has completely released and the pin has dropped on the lid, open the lid and stir in the slurry. Turn the pot to sauté and cook the soup for 4-5 minutes, until thickened. Stir in the ¾ cup of cheddar cheese and stir until melted. Serve garnished with reserved chopped bacon, green onions, and more cheese.
Bacon can be omitted, and vegetable stock/broth can be subbed for the chicken stock to make this dish vegetarian.
Cornstarch can be subbed for flour for a gluten-free version of this soup.
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