Place the butter in the Instant Pot and hit “Sauté” and Adjust so it’s on the “More” or “High” setting

Once the butter’s melted, add in the bacon, coat well with the butter and sauté (while stirring occasionally) for 15 minutes total until nice and crispy. Remove with a slotted spoon when done and set aside in a paper towel-lined bowl

With the bacon grease still in the pot, add in the onions, coat well with the bacon grease and let cook (while stirring occasionally) for 10 minutes (NOTE: This step is important so don’t skip it. Also, since the Instant Pot can only Sauté in intervals of 30 minutes and then turns itself off, it should be be done by then. But if it does, just turn it back onto “Sauté” until you’ve sautéed for the proper time.)

Add the sherry and garlic. Let simmer for another minute and then add in the potatoes

Pour in the broth and thyme. Stir well, secure the lid and hit “Keep Warm/Cancel” and then hit “Manual” or “Pressure Cook” at High Pressure for 10 minutes. Quick release when done

Once the lid comes off, whisk in the flour and then add in ¾ of the bacon (which should be nice and crispy by now)

Now it’s time to make this an unforgettable soup. Take an immersion blender (or use a regular blender, but an immersion blender is SO much easier so you don’t have to transfer the soup to a blender and then back into the pot). Blend everything in the pot together for about 1-2 minutes until it’s puréed. The soup will thicken nicely once done

Lastly, add in the heavy cream, maple syrup and seasoned salt. Stir well

Ladle into bowls (these crocks are adorable) and top with the reserved bacon and come chives and perhaps a few extra drops of maple syrup