Prep. Get all ingredients ready for the cooking stage.

Sauté. Turn the Instant Pot and press the Sauté button. It should say Normal on the display (this indicates the heat level). Once the inner pot starts heating up, add the butter followed by onions and cook for 3 minutes until translucent.  

Add other ingredients. Add the garlic, potatoes, stock and mustard and stir through well. Press Cancel to stop the Sauté process. 

Set & cook. Secure and lock the lid; make sure the pressure handle is pointing to Sealing on Duo Classic. Select Manual/Pressure Cook and adjust the timer to 5 minutes on HIGH pressure. After a few beeps/seconds, the ON sign will come on indicating the pot is heating up and the pressure is building; pressurizing will take about 10-11 minutes and then the 5-minute timer will begin.

Once the timer is complete, release the pressure right away using the quick release method. 

Prepare other bits. While the soup is cooking, prepare the finishing ingredients and pan-fry the bacon until crispy.  

Finish the soup. Remove the Instant Pot lid and stir the soup. In a small bowl, whisk together 3 tablespoons of the milk and the flour to make a slurry (white, creamy liquid). 

Add the remaining cup of milk and cream to the soup and stir; the soup will cool down when you do that. Press the Saute function again and allow the soup to come back to simmer. Once hot, pour in the flour slurry, stirring constantly. Cancel to stop the Saute process. Taste for salt and pepper. 

Use a potato masher or a blender to puree the soup to your preferred consistency: smooth or chunky. Serve with crispy bacon, grated cheese, scallions and croutons or any other toppings you like.