Turn your Instant Pot or other pressure cooker to SAUTE mode. Add the bacon and sauté until fully cooked. Remove bacon from the pot with a slotted spoon and place onto a paper-towel lined plate. Set aside.
Add butter to the pot. As the butter melts, add the carrots, potatoes, celery, corn, onions, and garlic. Sauté for 1 to 2 minutes, stirring constantly. Then sprinkle ¼ cup of the cornstarch, the paprika, cumin, salt, and pepper over the vegetables and stir, sautéing for one more minute. Set aside the remaining cornstarch for later.
Pour in the chicken broth and gently nudge the vegetables around so they are submerged in the liquid. Assemble and secure the lid (if using a Ninja Foodi, use the Pressure Lid), ensuring the pressure release valve is in the SEAL position.
Cook on HI pressure for 5 minutes. It will take a few minutes for the unit to come to pressure first, and then it will start pressure cooking. While it's pressure cooking, mix together the remaining ¼ cup of cornstarch with the half and half (or heavy cream) in a medium bowl to create a cornstarch slurry. Set aside.
When the pressure cooking is complete, allow the pressure to naturally release for 10 minutes. After 10 minutes, quick release the remaining pressure by moving the pressure release valve to the VENT position. Carefully remove the lid when the unit has finished releasing pressure and the pressure release pin has gone all the way down.
Select SAUTÉ, then set the temperature to M/HI. Stir the cornstarch slurry into the soup. Stir until the soup has thickened, about 2 to 4 minutes. Turn the unit off and spoon into bowls. Top with bacon crumbles, and parsley (optional)
Video
Notes
Storage: allow the chowder to cool completely, then store in an airtight container in the refrigerator for up to 5 days.