instant pot chicken potato corn chowder with bacon (pressure cooker recipe)

INGREDIENTS
8 Bacon Strips, chopped roughly
1 medium Onion, finely chopped
4 Garlic Cloves, minced
2 Jalapenos, deseeded and finely chopped
3 cups Corn Kernels (fresh or frozen) {See Note 1}
2 medium Potatoes, peeled and cut into cubes {See Note 2}
1 Chicken Breast, cut into bite sized pieces
2 cups Chicken Broth
1 teaspoon dried Thyme
Salt and Pepper to taste
3/4 cup Cream
3 tablespoons All Purpose Flour
Extra cooked bacon and chives for topping

INSTRUCTIONS

Saute: Switch on the saute function on your Instant Pot and add bacon. Cook the bacon till golden brown. Remove the bacon and set aside, while leaving the fat in the pot. Add onion, garlic and jalapenos and cook till the onions are soft.

Pressure Cook: Add corn kernels, potatoes, chicken breast, chicken broth, thyme, salt and pepper. Give everything a quick mix, close the lid and turn the valve to sealing. Use the manual setting to cook the chowder for 10 minutes.
After 10 minutes, use quick release by turning the valve to venting with the back of a spoon. Turn on the saute function (switch to normal heat) and bring the soup to a simmer. Whisk together cream and flour and add it to the soup.
Keep stirring the soup till it comes to a boil. Simmer for 4-5 minutes till the soup thickens and turn off the Instant Pot. Mix in the bacon, add some chopped chives. If the soup is too thick, add a little water, milk or broth to it to adjust the consistency.

Serve: Serve this Instant Pot chicken potato corn chowder hot, topped with bacon and chives. The soup can be refrigerated for up to 4 days.