– Add oil, onion and flour to the instant pot. Sautee for 3-5 minutes or until onions are cooked and tender. – Add corn, potatoes, broth, salt, thyme and pepper, stir and mix well. Place the lid on the instant pot and seal shut. Close the pressure release valve and seal shut. Set the instant pot to manual, high pressure for 15 minutes. When cooking is complete, quick release pressure and open pot. – Pour in milk and cornstarch slurry and turn pot to saute. Cook for 8-10 minutes or until bubbling and chowder begins to thicken. – Serve immediately topped with fresh parsley.