Set Instant Pot to saute function.

Add diced bacon and cook until browned, about 5-7 minutes.

Add butter and melt.

Add onion and cook until slightly softened, about 5 minutes.

Add turkey and cook until no longer pink, breaking it up into smaller pieces as it cooks.

Add flour and salt, and stir well to combine. Cook for 1 minute.

Add parsley, mustard, pickle juice, and diced tomatoes, stirring well to combine.

Add chicken broth and potatoes.

Place lid on Instant Pot, making sure it is sealed.

Cook on manual, high pressure, for 7 minutes. Let pressure naturally release for 15 minutes and then release it completely.

In a small bowl, combine 1 cup of hot broth from the Instant Pot with Greek yogurt and milk, whisking to combine.

Add mixture back to the Instant Pot, stirring to combine.

Stir in cheese.

Return Instant Pot to saute function and bring to a boil.

Simmer until slightly thickened, about 5 minutes.

Serve topped with additional shredded cheese, diced pickles, and a drizzle of mustard.

Enjoy!