Set the pressure cooker to the saute setting. In a small bowl, whisk together flour and 1/2 cup of cream until smooth. Stir into the soup, along with 3/4 cup of the cheese, as well as the bacon, cilantro and the rest of the cream.
Ingredients
3 pounds potatoes, peeled and cut into 1/2-inch cubes (about 8 cups)
1 large onion, chopped
1 jar (7 ounces) roasted sweet red peppers, drained and chopped
1 small celery rib, chopped
6 cups chicken broth
1/2 teaspoon garlic powder
1/2 teaspoon seasoned salt
1/2 teaspoon pepper
1/8 teaspoon rubbed sage
1/3 cup all-purpose flour
2 cups heavy whipping cream, divided
1 cup grated parmesan cheese, divided
8 bacon strips, cooked and crumbled
2 tablespoons minced fresh cilantro
Directions
Place first 9 ingredients in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust pressure to pressure-cook on high for 15 minutes. Quick-release pressure.
Select saute setting and adjust for low heat. Mix flour and 1/2 cup cream until smooth; stir into soup. Stir in 3/4 cup Parmesan cheese, bacon, cilantro and remaining cream. Cook and stir until slightly thickened, 6-8 minutes. Serve with remaining cheese.