Press the Saute button on the Instant Pot, and melt the butter, add the onion, and Saute for 2 minutes.
Add the frozen gold and white, yellow, and shoe-peg corn, and Saute for about 5 minutes, or until the corn starts to turn golden, or caramelize.
Turn off the Saute setting, and add the cream style corn, minced garlic,garlic salt, seasoned pepper and sugar, and stir well to blend.
Place the lid on the Instant Pot, and press the Manual button, and set the time to 5 minutes.
MAKE SURE the pressure valve is set to 'SEALING', and turn the lid on the Instant Pot until it beeps and locks. Let the corn cook, and when the Instant Pot is done, and goes to off, do a quick release - if you don't know what a quick release is, it's releasing the pressure instead of letting it naturally release, by turning the pressure valve from 'SEALING', to 'VENTING'.
Make sure the float valve is down before removing the lid.
Remove the lid, and stir the corn.
Turn on the Saute setting, and add the cream cheese, heavy cream, and the Lawry's herb and garlic marinade, and stir well to combine.
Saute for a couple of minutes, just to make sure the cream cheese is completely melted, and some of the liquid is absorbed.
When the cream cheese melts, turn off the Saute setting, and let the corn sit for about 5 minutes before serving. To serve, dish into bowls, or serve on plates, and top with Parmesan cheese, and parsley.
Serve, and Enjoy!