I created this recipe based on one from Crockin' Girls and a few things I had seen or read about previously. I had no idea how it would turn out, but lucky for us it turned out great and I will definitely make it again.  I served it with Homemade Beer Bread.

 Ingredients

6-8 potatoes (peeled and diced)
2 Can cream corn
2 Can whole kernel corn
4 Cups chicken broth
6-10 slices of cooked bacon
1 Cups diced onions
1 Cup diced celery
1/4 Cups butter
3 1/2 Cups half and half
3 Boneless Chicken Breasts, cooked and cubed or equivalent from Rotisserie Chicken (which is what I used)

Sauteed  onions and celery in InstaPot. Add Chicken Broth, Whole Corn, Creamed Corn, stir and bring to pressure using soup setting, 3 minutes. Natural release. Add chicken, bacon, butter, Half and half, stir, replace lid, bring to pressure and immediately turn to warm for 5 minutes.