Instant Pot Potato Corn Chowder
User Reviews
4.8
258 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
15 mins
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Total Time
45 mins
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Servings
6 servings
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Course
Main Course, Soup
Instant Pot Potato Corn Chowder
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So hearty, cozy and creamy – perfect for those cold nights! And it’s made right in your pressure cooker so effortlessly! It’s comfort food at it’s easiest!
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Ingredients
- 4 lices Bacon diced
- 3 cloves garlic minced
- 1 onion diced
- 4 red potatoes chopped
- 1 (16-ounce) package frozen corn kernels
- 4 cups vegetable stock
- 1 teaspoon dried thyme
- Pinch of cayenne pepper
- Kosher salt and freshly ground black pepper to taste
- ¾ cup heavy cream
- 3 tablespoons all-purpose flour
- 2 tablespoons chopped fresh chives
Instructions
- Set 6-qt Instant Pot® to the high saute setting. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.
- Add garlic and onion. Cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
- Stir in bacon, potatoes, corn, vegetable stock, thyme and cayenne pepper; season with salt and pepper, to taste. Select manual setting; adjust pressure to high, and set time for 10 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
- In a small bowl, whisk together heavy cream and flour; set aside.
- Select high sauté setting. Bring to a boil; stir in heavy cream mixture and cook, stirring frequently, until slightly thickened, about 4-5 minutes. If the mixture is too thick, add more vegetable stock as needed until desired consistency is reached.
- Serve immediately, garnished with chives, if desired.
Genuine Reviews
User Reviews
Overall Rating
4.8
258 reviews
Excellent
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