Heat the Instant Pot using the Saute function. Add the bacon & cook, stirring occasionally until crisp, about 5 minutes.
Remove bacon & drain on a paper towel. Leave bacon grease in the pot.
Add onion & cook, stirring occasionally, until soft & translucent, about 3 minutes.
Add garlic & rosemary & cook for an additional minute.
Add chicken stock & scrape any browned bits from the bottom of the Instant Pot.
Add potatoes & attach the lid. Ensure the valve is in the “sealing” position.
Set the Instant Pot to Pressure Cook - Manual for 8 minutes.
Once the Instant Pot is done, allow pressure to release naturally for 5 minutes. Then switch the valve to “venting” position to release any additional pressure.
Add the heavy cream & use an immersion blender to puree the soup to the desired consistency. Season with salt & pepper to taste.
Garnish with bacon & shredded cheese.
Notes
Store any leftover soup in an airtight container in the fridge for up to two days.