Turn the multicooker to sauté mode, add the olive oil and sauté the onions and peppers for 2-3 minutes until the onions are soft and translucent. Add the garlic and continue to cook for 1-2 minutes. Turn off sauté mode.
Add the green chilies, potatoes, and chicken stock. Place the lid on the multicooker and set to manual, high pressure. Adjust the timer for 6 minutes. When the time goes off, allow for a natural release of steam for 3 minutes before manually releasing the rest of the steam. Carefully remove the lid.
Stir the flour into the half and half to make a slurry and stir into the soup. Add the ground cumin, then adjust the seasoning with the salt and pepper. Turn the multicooker back to sauté and stir for 3-5 minutes until the soup is thick and creamy.
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