First, turn Instant Pot to saute and add the oil and onions. Saute for 3-5 minutes until they soften. Add the garlic and saute another 30 seconds. Turn off the Instant Pot.
1 tablespoon olive oil, 1 cup white onion, 4 garlic cloves
Next, add the bacon, potatoes, corn, broth, thyme, salt and pepper. Set the valve to sealing, and use the manual/pressure cook button to set the Instant Pot to high pressure for 5 minutes. After the timer goes off, open the valve to complete a quick release of the pressure.
Then, in a small bowl or large, glass measuring cup, mix the half and half and flour. Whisk until well-combined. Set aside.
1 cup half and half, 4 tablespoons all-purpose flour
After that, remove the lid from the Instant Pot, and turn on the saute function. Slowly add the half and half/flour mixture while stirring. As the chowder heats and begins to boil, it will thicken. This usually takes about 5 minutes.
Last, garnish with anything you desire and serve. We topped our chowder with diced green onions.
Notes
The calories listed are an approximation based on the ingredients and a serving size of about 1-cup. Actual calories will vary. The chowder can be stored in your fridge for up to 3-days in a sealed container.