Whisk in flour until lightly browned, about 1 minute. Press cancel and add 1 cup of the broth and deglaze the bottom of the pot.
Add the potatoes, green beans, bay leaf and remaining chicken stock. Close the lid and set the Instant Pot to high pressure for 10 minutes. Natural release for 10 minutes, then release any remaining pressure.
Open the lid and turn the pot on to sauté. Add the heavy whipping cream, fresh parsley and any additional salt and pepper, to taste. Stir to combine. Simmer until soup has thickened, about 3-4 minutes.