Using a large knife, cut off kernels from corn cobs. Do not throw the cobs away. There’s a TON of flavor in there and we’re going to cook them, so just set aside for now. I recommend cutting the kernels directly into a mixing bowl. That way you don’t need to transfer them.
Using sauté setting – add bacon to pot and cook until crispy (about 7 minutes). Then pour off all but about 2 tablespoons of the fat.
Add onions, bell peppers, carrots, and celery to pot and cook for about 3 minutes (stirring frequently), until carrots begin to soften. Then add garlic, thyme, bay leaves, and vinegar. Cook for about 1 minute, mixing constantly until, until vinegar has mostly evaporated.
Add chicken broth and salt to pot, along with potatoes, corn cobs, corn kernels, and red pepper flakes. Mix well, lock lid, and cook for 4 minutes at high pressure.
Once cook time is complete, quick-release pressure. Remove corn cobs, thyme sprigs, and bay leaves.
Finally, add the cream and mix well. And you all set!
Good luck not eating multiple bowls in one sitting.