Set Instant Pot setting to Saute. Brown turkey. Remove to a bowl and place aside.
Add butter to Instant Pot. Add garlic to melted butter.
Stir flour in to create a roux.
Add diced sweet potatoes and corn into the roux.
Next, mix in vegetable stock, heavy cream, and remaining ingredients.
Place the lid on and make sure the valve is in sealing position.
Select soup setting and cook on low pressure for 10 minutes.
When finished cooking, quick-release pressure according to manufacturer’s directions.
If the chowder is too thick, add in more vegetable stock to get the desired consistency.