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Turn your Instant Pot to the Saute setting. Once hot, add the butter and let it melt.
Add the garlic and onion. Saute for about 2 minutes, until the onion starts to brown.
Mix in the corn. Cook for another 2 minutes, stirring constantly.
Stir in the potatoes, chicken broth, salt, pepper, and herbs.
Close the lid, flip the dial to Sealing, and set to High pressure for 15 minutes. When done, move the dial to Venting (be careful – hot steam will come out!). Remove the lid only after no more steam is coming out.
Add the sour cream and cheese. Stir until the cheese has melted.
Using a handheld immersion blender, purée until the soup is completely smooth. (If you don't have an immersion blender, you can use a regular blender, blending in batches if it doesn’t all fit.)
If desired, you can thin out the soup with more broth or adjust salt and pepper to taste.
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