Turn Instant Pot to saute and cut bacon into matchsticks. Add to pot and cook until crispy, stirring periodically.

While bacon cooks, peel and chop onion and garlic.

When bacon finishes cooking, turn off Instant Pot and remove bacon.

Carefully pour bacon grease into a glass jar. Add 3 tablespoons of bacon grease back to liner, then wipe down outside of liner. Return to Instant Pot, and turn on saute.

Once hot, add the onion and stir to deglaze. Add dried parsley and garlic. Cook until onion is softened and very lightly browned - 2-3 minutes, then turn off Instant Pot.

Slice cleaned potatoes into bite size chunks and add to Instant Pot with chicken stock, pepper, and 2 tablespoons of bacon (save the rest for later).

Close lid and set vent to seal. Cook for 9 minutes, then let NPR for 10 minutes. Release remaining pressure and remove the lid.

Optional step: Use an immersion blender to quickly puree just a little bit, still leaving lots of potato chunks.

Add corn and salt and stir. Turn Instant Pot to saute.

In small bowl, add cornstarch and 1/4 cup half and half. Stir with a fork to remove lumps and add to Instant Pot.

Stir until soup thickens slightly, then turn Instant Pot to warm and add remaining half and half. Stir, and taste for seasoning. Add extra salt or pepper, as needed.

Serve immediately. This lasts two to three days in your fridge in a tightly sealed container, as well. Just reheat prior to serving.