I buy a whole rotisserie chicken and pull the meat from the bones. Set meat aside. 

Set a 6-qt pressure cooker to sauté on high heat. Add bacon and cook until crispy. Set bacon aside.

Add garlic and onions and cook until onions are translucent. 

Add chicken, bacon, potatoes, corn, vegetable stock, thyme, and cayenne pepper. Then season the mixture with salt and pepper, to taste. Select manual setting; adjust the pressure to high heat, and set the timer for 10 minutes. 

When finished cooking, quick-release pressure according to manufacturer’s directions.

Whisk together heavy cream and flour in a small bowl to blend.

Turn on high sauté setting. Bring mixture to a boil. Pour in heavy cream mixture and cook, stirring frequently, until slightly thickened, about 5 minutes. Add more vegetable stock as needed until desired consistency is reached.

Serve sprinkled with shredded cheese, crusty bread or crackers! Enjoy!