Instant Pot Instructions:

1. Turn Instant Pot to the sauté setting. When the display says HOT add in the oil and the onions. Sauté for about 4 minutes. Deglaze the pot with the chicken broth. 
2. Turn off the Instant Pot. Add in the green pepper, potatoes, chicken, corn, Worcestershire, hot sauce, smoked paprika, salt and pepper.
3. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the soup button to 2 minutes. When time is up let the pot sit for about 10 minutes and then move the valve to venting. Remove the lid. 
4. In a glass measuring warm the half and half for about 1 minute in the microwave. Then add a tablespoon at a time of flour whisking until all flour is dissolved and no lumps remain. Ladle in about ¼ cup of soup broth into mixture and whisk. This will temper the dairy to prevent curdling. Add another ¼ cup of broth. Then add the entire mixture into the Instant Pot. Turn Instant Pot to sauté setting. Stir until soup thickens and raw flour taste cooks off (about 3-5 minutes). 
5. Salt and pepper to taste. Ladle into bowls and serve. Add an extra dash of hot sauce in each bowl.

Slow Cooker Instructions:

1. In a pan on the stove over medium heat melt ¼ cup butter. Add in the onions and sauté for about 4 minutes. Sprinkle in ¼ cup of flour a tablespoon at a time and whisk well. Add in the broth and whisk well until mixture is thick and creamy, about 4 more minutes. Pour mixture into the slow cooker. 
2. Add in the green pepper, potatoes, chicken, corn, Worcestershire, hot sauce, smoked paprika, salt and pepper.
3. Cover and cook on low for 4 hours or until potatoes are cooked through. 
4. In a glass measuring warm the half and half for about 1 minute in the microwave. Ladle in about ¼ cup of soup broth into the dairy and whisk. This will temper the dairy to prevent curdling. Add another ¼ cup of broth. Then add the mixture into the slow cooker.
5. Salt and pepper to taste. Ladle into bowls and serve. Add an extra dash of hot sauce in each bowl.