Step 1

Gather everything you will need first. Then cut the veggies, bacon, chicken, etc. and have it all ready to go. This will make the process much more fun, or less stressful!

Step 2

Turn on the pot's sauté setting. Add the chopped bacon and cook until done. Remove cooked bacon to a paper towel to drain. Remove most of the bacon fat from the pot, reserving 1 Tablespoon.

Step 3

Add the onion, celery and cook, stirring occasionally, until they start to soften. Be sure to scrape the bottom of the pan and get up any browned bits (deglaze).

Step 4

Add oregano, thyme, salt, pepper, and smoked paprika, stirring well.

Step 5

Add the garlic and diced green chiles. Stir.

Step 6

Add the potatoes, jalapeño, red bell pepper, broth, and corn. Stir well.

Step 7

Add the chicken. Close the lid and lock into place. Set the steam release knob to the Sealing position.

Step 8

Cancel the sauté setting. Press the Pressure Cook/Manual button or dial, and the +/- button to select 8 minutes (High Pressure).

Step 9

When the cooking cycle is finished, let the pot sit undisturbed for 10 minutes (10 minute natural release). Then do a controlled quick release of the remaining steam/pressure. Open the lid when the pin drops down.

Step 10

Remove the chicken with tongs to a plate and set aside.

Step 11

Mix the cream and flour* together well.

Step 12

Turn on the sauté setting again and when soup starts to simmer, stir in the flour mixture. Keep stirring for a minute to be sure it is well combined, and the soup thickens.

Step 13

Turn off the pot. Use a potato masher to mash some of the potatoes and give the soup that nice chowder texture.

Step 14

Shred the chicken with 2 forks, and add back into the soup (we do it this way so the chicken is not dry).

Step 15

Add the cooked bacon back into the soup and stir. You can save some for garnish if you'd like. Taste and adjust salt if desired.

Step 16

Serve with some crusty bread, or in bread bowls.