I use whatever potatoes I have available, so others work, too.

Ingredients

4 medium red potatoes, peeled and cut into 1/2-inch cubes (about 2-1/2 cups)
2 cans (14-1/2 ounces each) chicken broth. (2 1/3 cups)
3 cups fresh or frozen corn
1 medium onion, chopped
3 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons cornstarch
1 cup half-and-half cream
1 cup shredded cheddar cheese
6 bacon strips, cooked and crumbled
Chopped fresh parsley

 

Directions

Place first 7 ingredients in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 15 minutes. Quick-release pressure.

Select saute setting and adjust for low heat. Mix cornstarch and cream until smooth; stir into soup. Cook and stir until slightly thickened, 6-8 minutes. Stir in cheese and bacon.

Heat through until cheese is melted. Press cancel. Sprinkle servings with parsley and, if desired, additional cheese and bacon.