Begin by setting your pressure cooker to sauté mode over medium heat. Melt 2 tablespoons of butter until it's bubbly.

Add the diced carrots, celery, and onion, sautéing for 4–5 minutes until softened.

Stir in 1 teaspoon of garlic powder, salt, and black pepper. Mix thoroughly to ensure spices are evenly distributed.

Sprinkle ¼ cup of all-purpose flour over the mixture, stirring constantly for 1–2 minutes to form a roux.

Gradually pour in 4 cups of chicken broth while continuously stirring to prevent lumps.

Add 2 cups of diced potatoes and 1 cup of corn kernels to the pot, stir well to combine.

Seal the lid of the pressure cooker and set it to cook on high pressure for 6 minutes.

Once time is up, perform a quick-release of pressure carefully.

Pour in 1 cup of heavy cream, stirring gently to combine and simmer for a couple of minutes.

Use an immersion blender to blend part of the soup to your desired consistency.

Ladle the soup into bowls and garnish with freshly chopped parsley. Enjoy!