Wash and dry potatoes, then cut into quarters. Set Instant Pot to the Sauté setting. When hot, add bacon, onion, corn, salt and pepper and sauté for 5 minutes. Stir in potatoes and sauté for an additional 5 minutes. Pour broth into the pot. Stir well. Cover pot and secure the lid. Set Instant Pot to the Soup setting for 20 minutes.
While soup is cooking, whisk flour and cream together. Set aside.
When the pot beeps to indicate that the time is up, let rest for another 15 minutes. Move the valve to venting. Always use caution when opening the Instant Pot, as hot steam will escape. Open the pot and stir in flour and cream mixture. Set Instant Pot to Sauté, bring soup to a boil and cook for an additional 5 minutes to allow the chowder to thicken.
Carefully ladle Potato Corn Chowder into bowls. Enjoy!