Turn your Instant Pot to sauté mode. Once it's hot, add in your chopped bacon. Use a wooden spoon to sauté until the bacon is crisped. Use a slotted spoon to transfer the cooked bacon to a paper towel covered plate. Discard the bacon fat.

Keep the Instant Pot on Saute and add butter. Melt the butter, then add onion and bell peppers. Sauté onion and peppers for about three minutes, stirring occasionally until they soften and begin to become translucent. Add in your garlic and sauté with the onions for 30-60 seconds, taking care not to burn the garlic.

Add the diced chicken to the pot and cook for 3-4 minutes.

Add the chicken broth, using a flat bottomed wooden spoon to scrape the bottom of the pot to remove any browned bits. This will add flavor and also keep you from getting a burn notice.

Cancel the saute function and add potatoes, corn, paprika, black pepper, and Worcestershire sauce. Stir to combine. .

Close the lid on the Instant Pot and seal. Cook on high pressure for six minutes.

Once the instant pot is done cooking, do a quick release and open the valve to release pressure.

In a small bowl, whisk together the cornstarch into the milk. (this is called a slurry and acts as the thickener for your soup to help make it creamy)

Stir in heavy cream. Turn your Instant Pot to sauté and allow it to simmer for 5 to 8 minutes or until thickened.

Add the bacon and cheese. Stir to combine and continue to stir until the cheese is melted.