In the pressure cooker, brown the diced bacon over medium heat. Once cooked, drain the bacon, reserving 2 tablespoons of the bacon fat, and set it aside until later.
Add the 2 tablespoons of bacon fat to the pressure cooker. Sauté the diced leeks, carrots, jalapeño, red bell pepper, and corn kernels until the leeks are translucent.
Add the cumin and chili powder and mix well. Stir in the potatoes and broth.
Lock the lid in place and bring the cooker to high pressure. Stabilize pressure and cook for 10 minutes. Release the pressure. Mix in bacon.
In a small bowl, whisk together the flour and cream. Stir this mixture into the soup and cook until thickened. Season with pepper and salt if desired. Garnish with green onions if desired.