Instant Pot Corn and Potato Chowder

Name: Instant Pot Corn and Potato Chowder
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 people
Ingredients: 3 Tbsp. butter; 1/2 white onion; 2 cloves garlic; 2 cups red potatoes*; 2 talks celery; 3 carrots; 15 white mushrooms; 1 small green bell pepper; 3 cups vegetable stock; 1 can great northern white beans; 1 can yellow corn; 2.5 cups whole milk; 3 Tbsp. corn starch; 2 tsp. sage, fresh; 2 tsp. rosemary, fresh; salt and pepper to taste

User Reviews

4.8

12 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
6 people
Course
Main Course
Cuisine
American

Instant Pot Corn and Potato Chowder

Ulric Williams

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Making soup in the Instant Pot is life changing. Try it our yourself to see!

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Ingredients

Servings

3 Tbsp. butter
1/2 white onion diced
2 cloves garlic minced
2 cups red potatoes* diced
2 talks celery chopped
3 carrots peeled and chopped
15 white mushrooms thinly sliced
1 small green bell pepper seeded, halved and diced
3 cups vegetable stock
1 can great northern white beans (Save liquid)
1 can yellow corn (Save liquid)
2.5 cups whole milk
3 Tbsp. corn starch
2 tsp. sage, fresh
2 tsp. rosemary, fresh chopped
salt and pepper to taste

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Instructions

Set the Instant Pot to saute. Add in butter and let it begin to melt. Toss in onion, garlic, celery, carrots, mushrooms, and bell peppers. Cook for 3-5 minutes, stirring occasionally.
Next toss in the potatoes, vegetable broth, beans, corn, fresh sage, rosemary, and salt and pepper. Change the Instant Pot to the manual setting; adjust pressure to high. Secure the lid on and turn the valve on top to the sealing. Cook this for 6 minutes.
Once timer goes off, carefully release the valve (manual release). I use a towel or pot holder for safety!
Mix corn starch with 2 Tbsp. water and whisk it in the soup with the milk to thicken the soup. Set Instant Pot back to saute mode. Whisk and bring to a boil. Top with cheese, jalapeños, bacon or your favorite chowder toppings! Enjoy!