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Using a sharp knife, cut each ear of corn into 3 pieces (about 2 ½ inches long). Set them aside on a plate.
In an electric pressure cooker, combine 5 ½ cups water, the potatoes, chicken, scallions, and chicken bouillon. Seal and cook on high pressure for 10 minutes (see notes), until the potatoes are tender. Let the Instant Pot natural release, and open it when the pressure subsides. Then, press the sauté button. Add the corn, and cook, uncovered, for 5 minutes or until the corn is tender.
To serve, place a piece of corn in each of 6 bowls. Then, ladle about 1 ⅔ cups of soup into each bowl. Top them with 1 ounce avocado, 2 teaspoons crème fraiche (or dairy free cream), and ½ Tablespoon of the capers. If desired, add 1 teaspoon of the caper brine to each bowl.
Garnish the bowls with cilantro and/or fresh pepper and a pinch of sea salt.
See notes for Stove top or Dutch oven Option.