In a large dutch oven, heat the butter over medium-high heat. Add the onions, carrots, and celery and cook for 4-5 minutes or until the vegetables soften. Add the garlic and jalapenos, cook for 30 seconds until fragrant.

Add in potatoes, broth, and thyme. Bring to a boil, then reduce to a simmer and cook about 5 minutes, or until potatoes are cooked halfway.

Add the zucchini and corn kernels and continue to cook for an additional 5-7 minutes or until the potatoes are cooked through.

Transfer 2 cups of vegetables and broth into a food processor and process until smooth. Pour the blended mixture back into the pot. Heat the soup over medium-high heat, add the half and half and let come to a gentle simmer. Season with salt & pepper as desired.

Turn IP onto saute function. When hot, add in butter, onions, carrots, and celery and cook for 4-5 minutes or until the vegetables soften. Add the garlic and jalapenos, cook for 30 seconds until fragrant.

Add in potato, broth, thyme, zucchini, and corn. Place lid on IP, select manual setting; adjust the pressure to high, and set the timer for 10 minutes. When done, quick-release pressure.