Press Sauté; cook bacon in the Instant Pot until crisp. Remove to paper towel-lined plate. Drain off all but 1 tbsp. drippings.
Add onion, bell pepper, and celery to pot; cook and stir 3 minutes or until vegetables are softened. Add corn, potatoes and coriander; cook and stir 1 minute. Stir in broth salt, black pepper and red pepper; mix well.
Secure lid and move pressure release valve to Sealing. Press pressure cook or manual; cook at high pressure for 4 minutes.
When cooking is complete, use natural release for 10 minutes, then release remaining pressure.
Press sauté; cook 2 to 3 minutes or until soup thickens, partially mash potatoes, stir in cream; cook until heated through, top with bacon.
