4.8 from 258 votes
Instant Pot Potato Corn Chowder
Instant Pot Potato Corn Chowder is a creamy soup featuring crispy bacon, diced potatoes, sweet corn, garlic, onion, and herbs simmered in vegetable stock and finished with a smooth cream and flour mixture. The chowder has a rich, comforting texture with bits of tender vegetables and a smoky bacon flavor, prepared quickly using pressure cooking.
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings:
6
servings
Course:
Main Course, Soup
Ingredients
- 4 lices Bacon diced
- 3 cloves garlic minced
- 1 onion diced
- 4 potato chopped, red
- 1 (16-ounce) package corn kernels frozen
- 4 cups vegetable stock
- 1 teaspoon thyme dried
- Pinch cayenne pepper
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- ¾ cup heavy cream
- 3 tablespoons all-purpose flour
- 2 tablespoons chives chopped fresh
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.
Cup of Yum