Step 1

Select the Saute function.

Step 2

Add bacon to the Instant Pot inner pot and saute until crisp, about 3 minutes, stirring frequently.

Step 3

Add onions, celery and garlic.

Step 4

Saute till vegetables have softened, about 3 minutes.

Step 5

Stir in flour and cook for 30 seconds to 1 minute.

Step 6

Press Cancel and add white wine to deglaze the pot. Stir to remove brown bits from the bottom of the Instant Pot.  If not completely deglazed, add a tablespoon or two of broth.

Step 7

Stir in broth, milk, potatoes, corn, Chipotle, salt, black pepper and thyme.

Step 8

Close the lid and pressure cook for 1 minute on High Pressure.

Step 9

Do a Quick Release of Pressure (QR).   [Read More: The Different Pressure Release Methods]

Step 10

Stir in shrimp and cream.

Step 11

Close the Instant Pot and allow the shrimp to cook in the residual heat for 10 minutes.

Step 12

Garnish each serving with scallions, parsley and/or crumbled bacon.