Gather everything you will need first. Then cut the veggies, bacon, chicken, etc. and have it all ready to go. This will make the process much more fun, or less stressful!
Turn on the pot's sauté setting. Add the chopped bacon and cook until done. Remove to a paper towel to drain. Remove all of the bacon fat except for 1 Tbsp.
Add the onion, celery and cook, stirring occasionally, until starting to soften. Be sure to scrape the bottom of the pan and get up any brown bits (deglaze).
Add oregano, thyme, salt, pepper, and smoked paprika, stirring well.
Add the garlic and diced green chiles. Stir.
Add the potatoes, jalapeño, red bell pepper, broth, and corn. Stir well.
Add the chicken. Close the lid and lock into place. Set the steam release knob to the Sealing position.
Cancel the sauté setting. Press the Pressure Cook/Manual button or dial, and the + or - to select 8 minutes (High Pressure).
When the cooking cycle is finished, let the pot sit undisturbed for 10 minutes (10 minute natural release). Then do a controlled quick release of the remaining steam/pressure. Open the lid when the pin drops down.
Remove the chicken with tongs to a plate and set aside.
Mix the cream and flour together well.
Turn on the sauté setting again and when soup starts to simmer, stir in the flour mixture. Keep stirring for a minute to be sure it is well combined, and the soup thickens.
Turn off the pot. Use a potato masher to mash some of the potatoes and give the soup that nice chowder texture.
Shred the chicken with 2 forks, and add back into the soup (we do it this way so the chicken is not dry).
Add the cooked bacon back into the soup and stir. You can save some for garnish if you'd like. Taste and adjust salt if desired.
Serve with some crusty bread, or in bread bowls.