Put the butter and onions in the Instant Pot and select “Sauté”.
Sauté for 3 minutes and add carrots, prawns, water, thyme, potatoes, fish broth, bay leaf, salt and black pepper.
Set the Instant Pot to “Manual” and “High Pressure” for about 5 minutes.
Release the pressure naturally and stir in the corn, fresh cream and coconut milk.
Select “Sauté” and cook for 3 more minutes.
Dish out and garnish with chopped celery.