Cut the potatoes, onion, and peppers to bite size pieces (about an inch long) and crush the garlic.

Turn on Saute mode and add the butter to the inner pot.

When the butter is hot and melted, add in the onions, peppers, potatoes, and garlic. Saute the veggies for 5 minutes, stirring as it cooks.

Once the veggies are fragrant and partially cooked, add the veggie broth to the inner pot.

Secure the lid on the Instant Pot and set the valve to sealing. Set the pressure to high and cook for 5 minutes. When the timer on the Pot beeps, do a quick release of pressure.

When the pressure is released, carefully remove the lid.

Stir the flour and water together in a small bowl to create a roux.

Add the corn and roux to the inner pot and turn saute mode on. Allow the soup to come to a boil. Boil for 2 to 3 minutes.

Mix in the half and half and cheese. Cook on saute mode until the soup begins to thicken. Turn off saute mode.

Garnish with green onions, crumbled bacon, or more cheese. Serve and enjoy!