Instant Pot Potato Corn Chowder

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!

I told you – I really am obsessed with my new Instant Pot.

I have made 7 soups in the last 2 weeks. And it’s just been amazing in the DD household.

But Ben did confess that he doesn’t think he can eat soup anymore.

So if anyone wants to come over for recipe testing, you are all invited.

Because Ben has just been fired.

But! Before he was let go, he did tell me how much he loved this chowder.

It has just the right amount of creaminess without being too over-the-top thick, and it’s also perfectly comforting and cozy with all the corn kernels and tender potato chunks.

Plus, the soup is cooked with the bacon bits and some of the bacon fat, which lends so much flavor. And the cayenne pepper gives you just enough oomph and heat.

So who’s coming over for the next IP soup recipe?

I’m thinking we make Olive Garden’s Zuppa Toscana!

Instant Pot Potato Corn Chowder

Yield: 6 servings

Prep: 15 minutes minutes

Cook: 30 minutes minutes

Total: 45 minutes minutes

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!

4.8 stars (86 ratings)

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Ingredients

• 4 slices 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.

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