Instant Pot Corn Chowder
Just a bowl of heaven! You won't regret making this one.
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Servings: 6
Ingredients
- 4 slices bacon, chopped into small pieces
- 3/4 cup chopped onion
- 1/2 cup chopped red sweet bell pepper
- 1/4 cup chopped celery
- 2 cloves garlic, minced
- 3/4 tsp salt
- 1/4 tsp black pepper
- 1 pound Yukon gold potatoes peeled and diced (about 3 cups)
- 4 cups chicken broth
- 3 cups corn kernels (thawed if using frozen, or drained from a can works too)
- 1 cup heavy cream
- 1 tsp chopped fresh thyme
Instructions
- Push the “sauté” button and add the bacon to the instant pot, stir and cook until crisp, remove bacon with a slotted spoon and set aside.
- To the pot add onion, red bell pepper, and celery. Cook, stirring constantly, until vegetables are soft, about 5 minutes.
- Add garlic to the pot and cook for another minute.
- Add potatoes, broth, salt, and pepper to the pot.
- Close the lid and make sure the steam valve is set to “sealing”.
- Push “cancel” on the control panel, then push “soup/broth” (this cycle will take about 30 minutes).
- When the cooking is complete, use a natural pressure release for at least ten minutes, then twist the valve to “venting”.
- Push “cancel” on the control panel, then push “Sauté”. Bring soup to a simmer. Then add corn and cook for another 5 minutes.
- Push “cancel”, stir in cream, and thyme. Serve immediately, garnished with the bacon.