Created by Fizzybrat on October 22, 2019
Step 1: Set Instant pot to sauté.
Step 2: Add the bacon and cook until crisp, about 5 minutes.
Step 3: Transfer the bacon to a paper towel lined plate.
Step 4: Leave about 1 tablespoon of the bacon grease in pot and add onion, cooking another 5 minutes or until fragrant.
Step 5: Add the garlic, corn, potatoes, chipotle chilies, and season with salt and pepper. Stir to combine.
Step 6: Pour in the chicken broth.
Step 7: Cover, select the manual setting, and cook on high pressure for 10 minutes.
Step 8: When done, use the natural or quick release function and release the steam.
Step 9: Transfer 1/2 of the chowder to a blender and pulse until chunky smooth (not totally pureed). Return to the instant pot.
Step 10: Set the Instant pot to sauté.
Step 11: Stir in the milk and cheese, and cook 5 minutes or until the cheese has melted and the chowder thickens slightly.
Step 12: Stir in the cilantro.
Step 13: Ladle the chowder into bowls and top with the reserved bacon