2russet potatoesmedium, peeled and cut into 1 inch cubes
1/2teaspoonground black pepper
1/2cupGreek yogurtplain, fat-free
Place in Instant Pot on the saute setting. Add the bacon and cook until golden brown and crisp. Remove the bacon and set on a paper towel, leave any bacon fat in the Instant Pot. Add the onion, garlic, and jalapenos and cook till the onions just begin to turn translucent.
Stir in the corn kernels, potatoes, chicken broth, thyme, salt, and pepper. Place the lid onto the pot and change the setting to manual with high pressure. Set the timer for 15 minutes. After the time is up manually release the pressure and remove the lid. Return the Instant Pot to the saute function and bring the soup to a simmer. Whisk together the yogurt and flour. Stir the mixture into the soup. Keep stirring the soup till it comes to a boil. Simmer for 4-5 minutes or until thick, stirring often. Stir in the bacon and ladle into serving bowls. Top with chopped chives.