Press ‘SAUTE’ mode on Instant Pot and add a couple of teaspoons of oil.
As the oil heats up, add minced garlic cloves, and chopped onions.
Saute for 2-3 minutes with regular stirring until they turn light brown in color.
Add potatoes, frozen corn, chopped carrots, coconut cream, Italian seasoning, salt, and pepper and vegetable stock. Stir well. Press CANCEL button on Instant Pot.
Close the lid on the pot, and turn the valve from VENTING to SEALING position.
Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set the timer to 8 minutes.
Wait for NATURAL PRESSURE RELEASE(NPR) which is when the silver button on the lid drops.
Meanwhile, mix the cornstarch with 3 tbsp water.
Add cornstarch mixture and cayenne powder to chowder and press saute and cook for a minute and switch off the heat.
Let it simmer for 10 minutes and the Potato Corn Chowder is ready!
Garnish with fresh chopped parsley and serve it hot!