Press the SAUTE button on the Instant Pot. Add the bacon and cook, stirring until crispy. Scoop the bacon out onto a paper-towel-lined plate and save for topping the soup.

Pour off all but 2-3 tablespoons of the bacon grease. Add the onion, celery, carrots, garlic, and seasoned salt. Cook for 3-4 minutes until softened. Add the chicken stock and potatoes and stir to combine.

Cook on high pressure (MANUAL) for 10 minutes. Allow the Instant Pot to naturally release for 15 minutes, then quick release the rest of the pressure.

Meanwhile, add the cashews to a microwave-safe bowl and cover with water. Microwave for 2 minutes (to soften) then drain. Place the cashews in a blender with 1 cup of fresh water and 2 tablespoons cornstarch. Blend until completely smooth.

Stir the cashew cream into the soup. Season to taste with salt and pepper. Top bowls of soup with the bacon bits and serve.

Place a large heavy-bottomed saucepan on the stove. Add the bacon and cook over medium heat, stirring until crispy. Scoop the bacon out onto a paper-towel-lined plate and save for topping the soup.

Pour off all but 2-3 tablespoons of the bacon grease. Add the onion, celery, carrots, garlic, and seasoned salt. Saute over medium heat for 3-4 minutes, until softened. Add the chicken stock and potatoes and stir to combine.

Bring to a boil then reduce to a gentle simmer. Cover and simmer for 30-40 minutes, until the potatoes are softened and tender. You may need to add a little more stock.

Meanwhile, add the cashews to a microwave-safe bowl and cover with water. Microwave for 2 minutes (to soften) then drain. Place the cashews in a blender with 1 cup of fresh water and 2 tablespoons cornstarch. Blend until completely smooth.

Stir the cashew cream into the soup. Season to taste with salt and pepper. Top bowls of soup with the bacon bits and serve.