Instant Pot Corn Chowder
This fabulous Instant Pot corn chowder will have everyone asking for seconds. It's a breeze to fix and cook in the pressure cooker.
- Serves: 8 persons
- 4strips bacon (diced)
- ¾cup onion (chopped)
- ½cup celery (chopped)
- 2cloves garlic (minced)
- 1pound potatoes (cut into 1/2-inch dice)
- 3cups corn (fresh or frozen)
- 3cups low-sodium chicken stock
- ¾teaspoon kosher salt
- ½teaspoon black pepper
- 2tablespoons cornstarch
- 1 ½cups half-and-half (or light cream)
- 2tablespoons parsley (chopped)
- Optional: sliced green onions (for garnish)
- Optional: shredded cheese (for garnish)
Step 1Gather the ingredients.
Step 2Choose the Instant Pot sauté button. When the display reads "hot," add the diced bacon. Cook the bacon, stirring, for about 4 minutes, or until it is browned and crisp. Remove about half of the bacon to paper towels to drain.
Step 3Add the chopped onion, celery, and garlic to the pot and sauté for 2 minutes.
Step 4Add the potatoes, corn, chicken stock, salt, and pepper. Stir the mixture, scraping up any browned bits on the bottom of the pot. Cancel the sauté function.
Step 5Select the pressure cook or manual button (high pressure) and ensure the pot's steam release valve is in the sealing position. Set the timer for 8 minutes. When the time is up, let the pressure come down naturally for 10 minutes and then release the remaining pressure and remove the lid.
Step 6Combine the half-and-half and cornstarch in a bowl and whisk until smooth. Add the mixture to the pot along with the parsley and choose the sauté button. Cook, stirring frequently, until the chowder is thickened. Taste and adjust the seasonings, as needed.
Step 7Serve the chowder in bowls garnished with the remaining bacon. If desired, sprinkle green onions or cheese over each serving.