Instant Pot Corn and Potato Chowder
User Reviews
4.8
8 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
6 people
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Course
Main Course
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Cuisine
American
Instant Pot Corn and Potato Chowder
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Making soup in the Instant Pot is life changing. Try it our yourself to see!
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Ingredients
- 3 Tbsp. butter
- 1/2 white onion diced
- 2 cloves garlic minced
- 2 cups red potatoes diced
- 2 talks celery chopped
- 3 carrot 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 beans Save liquid
- 1 can corn Save liquid, yellow
- 2.5 cups milk whole
- 3 Tbsp. corn starch
- 2 tsp. sage fresh
- 2 tsp. rosemary chopped, fresh
- salt to taste
- black pepper to taste
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!
Notes
- Having all veggies pre-chopped makes everything that much easier and faster!
- May sub red potatoes for Russet or Sweet potatoes
Genuine Reviews
User Reviews
Overall Rating
4.8
8 reviews
Excellent
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