Push the “sauté” button and add the bacon to the instant pot, stir and cook until crisp, remove bacon with a slotted spoon and set aside.
To the pot add onion, red bell pepper, and celery. Cook, stirring constantly, until vegetables are soft, about 5 minutes.
Add garlic to the pot and cook for another minute.
Add potatoes, broth, salt, and pepper to the pot.
Close the lid and make sure the steam valve is set to “sealing”.
Push “cancel” on the control panel, then push “soup/broth” (this cycle will take about 30 minutes).
When the cooking is complete, use a natural pressure release for at least ten minutes, then twist the valve to “venting”.
Push “cancel” on the control panel, then push “Sauté”. Bring soup to a simmer. Then add corn and cook for another 5 minutes.
Push “cancel”, stir in cream, and thyme. Serve immediately, garnished with the bacon.
