Remove the lid of the Instant Pot and select the Saute setting. When the pot is hot, add a tablespoon of extra virgin olive oil. When the oil is hot, add the sausage and brown evenly, add the onion, celery, and carrots, continue to saute until the onions are soft, and become translucent.

Using a slotted spoon, remove the sausage, onions, celery, and carrots from the Instant Pot into a bowl and set aside.

Into the hot Instant Pot add the butter and the sweet rice flour, whisk the butter and flour constantly until the mixture takes on a dark blond color in about 3-4 minutes. A little at a time, whisk in the heavy cream, sea salt, freshly cracked black peppercorns, and Old Bay seasoning.

Add the chicken stock and make sure there are no lumps of flour in the mixture.

Return the Italian sausage, onions, celery, and carrots into the Instant Pot and add the mixed vegetables and corn.

Place the lid on the Instant Pot and lock it into place. Select the Soup/Chili option and cook on high for ten minutes.

Vent the Instant Pot, then remove the lid and adjust seasoning if necessary.

Spoon into serving bowls and top with green onion, chives, or shaved Parmesan.

Serve.