2tablespoonsCornstarch mixed with 2 tablespoons cold water
Set the Instant Pot to saute and add the butter. When the butter is melted, add the onion and carrot and saute for five minutes.
Add the garlic and saute for two minutes.
Add the chicken broth and water and use a spoon to deglaze the pot. Then turn off the Instant Pot.
Season with salt and pepper and add the potatoes, corn, and ham. Stir to combine.
Place the lid on the Instant Pot and seal the vent. Set the Instant Pot to pressure cook on high for 5 minutes. When the cook time is up, allow the Instant Pot to do a natural release for 10 minutes, then do a quick release to remove remaining pressure.
Remove the lid and add the cream, milk, and cornstarch slurry. Stir to combine, then set the pot to saute for 4-5 minutes, stirring regularly (be sure to stir to the bottom surface to avoid burning), until the soup begins to thicken.