Dice 5 russet potatoes and cook in instapot with 2 cups water, ~1tbsp butter and 1 packet chicken oxo.
Cook bacon and dice.
Add to the instapot after potatoes are done:
1L half and half cream (10%)
~1 cup milk (3.25%)
1 can cream corn
1 bag (300g) frozen corn
1 handful diced (red pepper, yellow pepper, orange pepper, yellow onion, garlic cloves)
Cook on soup setting 10 min then allow to slow cook about 1 hour.
Best served with fresh stew biscuits (we like Pillsbury heat and eat kind with butter)