1. Set your Instant Pot to the “Saute” function. Once hot, add the olive oil. Add the chopped chicken pieces and cook until lightly browned on all sides, about 3-4 minutes. You don’t need to cook it through completely, just get some color on it. Add the chopped onion and cook until softened, about 3-4 minutes, stirring occasionally. Stir in the minced garlic, dried thyme, smoked paprika, and black pepper, cooking for another minute until fragrant.

2. Pour in about 1/2 cup of the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot. This is crucial to prevent a “Burn” notice. Once the bottom is clear, add the remaining chicken broth and the diced potatoes.

3. Place the lid on your Instant Pot, ensuring the sealing valve is set to the “Sealing” position. Select the “Manual” or “Pressure Cook” setting and set the cooking time to 6 minutes on high pressure.

4. Once the cooking cycle is complete, perform a quick release by carefully turning the sealing valve to the “Venting” position. Be cautious of the steam. Once the float valve drops, open the lid. Stir in the frozen corn kernels. They will quickly heat through in the hot chowder.

5. Select the “Saute” function again. In a small bowl, whisk together the cornstarch and cold water to create a slurry. Slowly pour the slurry into the chowder, stirring constantly until it begins to thicken. This usually takes 2-3 minutes.

6. Turn off the “Saute” function. Stir in the heavy cream until fully incorporated. Taste the chowder and season with additional salt and pepper as needed. Garnish each serving with fresh chopped parsley.