Set instant pot to saute and add sliced bacon. Cook until browned, about 7 minutes
Remove the bacon and fat, reserving 2 tablespoons bacon grease in the instant pot.
Pour in the onion, carrots, and celery.
Let cook, stirring occasionally, until soft. About 7 more minutes.
In a small bowl, whisk together the Better Than Bouillon Seasoned Vegetable Base and water.
Pour into the instant pot and deglaze the bottom of the pot.
Mix in the corn, creamed style corn, potatoes, salt, black pepper, and cayenne pepper.
Close lid and set to sealing.
Cook on high pressure for 5 minutes.
Quick Pressure Release (QPR) and remove the lid.
Slowly whisk in the milk.
Serve topped with bacon and green onions.