Instant Pot Instructions:

1. Turn Instant Pot to saute setting. When display says HOT add in the bacon and cook until crispy. Add in the onion and saute in the bacon grease for 4-5 minutes. Stir in the sliced sausage and let it brown for a couple minutes. 
2. Pour in the broth and scrape bottom of pot so that nothing is sticking. Dump in the frozen pierogies. Add the cream cheese on top.
3. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 1 minute on LOW pressure. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.
4. Stir gently to incorporate the cream cheese. Sprinkle the cheese on top and let it melt. Garnish with parsley, if desired. 
5. Scoop onto plates and enjoy!

Slow Cooker Instructions:

1. Fry the bacon in a pan over medium high heat. Add in the onion and saute them in the bacon grease until softened. Stir in the sliced sausage and let it brown for a couple minutes. Add the mixture to the slow cooker.
2. Pour in the broth and the frozen pierogies. Add the cream cheese on top.
3. Cover slow cooker and cook on low for 2-3 hours. 
4. Stir gently to incorporate the cream cheese. Sprinkle the cheese on top and let it melt. Garnish with parsley, if desired. 
5. Scoop onto plates and enjoy!