Hit your sauté or sear button on your Instant Pot. Once it is hot, cook the chopped bacon until crispy. Place the crispy bacon on a plate and set it to the side.

Either discard the bacon fat and add butter to the Instant Pot, or use the grease to sauté the onions and bell peppers for about 3-minutes. Next, add the garlic and continue to cook for 1-minute.

Add the chicken breast pieces to your veggies. Sauté the chicken until it is fully cooked.

Hit cancel. Then, add the chicken broth to the pot. Using a wooden spoon or spatula, scrape the bottom of the Instant Pot and remove any residue to prevent a burn notice during pressure cooking.

Next, add the diced potatoes, fresh corn, paprika, pepper, and Worcestershire sauce to the pot. Mix everything well.

Close the Instant Pot lid and put your pressure valve into the sealing position. Hit manual or pressure cook, and set the pot to high pressure for 6 minutes.

When the Instant Pot beeps, move the pressure valve to the venting position to quickly release the pressure.

Whisk your cornstarch and milk together until fully combined. Then, add the mixture and the heavy cream to your chowder. Stir well.

Press the sauté or sear button, again. Allow the chicken chowder to simmer for 5-8 minutes to thicken the soup.

Once the chowder has reached your desired consistency, hit cancel and add your cooked bacon and cheese. Stir until the cheese has fully melted.

Pour the soup into bowls and serve while hot. Enjoy your delicious Instant Pot corn chowder with bacon! Top with extra cheese and green onions for something different!