Step 1

Using the Saute function on the Instant Pot (or similar function on another electric pressure cooker), heat the butter or oil.

Step 2

Add the onions and garlic, and cook for 1-2 minutes, until the onions begin to soften. Add the potatoes, 1 cup broth, parsley, salt and pepper. Give the mixture a good stir.

Step 3

Secure the lid and cook on high pressure for 4 minutes. Quick release the pressure (if liquid spurts from the release valve, wait 5-10 minutes and try again).

Step 4

In a blender, combine the cream cheese, flour, milk, and remaining 2 cups broth. Process until smooth.

Step 5

Turn the Instant Pot to Saute again. Stir in the cream cheese/flour mixture (it's ok if the potatoes break apart a little as you combine the ingredients). Continue cooking, and stirring constantly, until the soup simmers and thickens.

Step 6

Add the cheese and stir until melted. Add the chicken (if using) and the corn and heat through.

Step 7

Serve immediately (or keep warm in the Instant Pot for up to an hour). Top individual servings with bacon.