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)
Ingredients
4slicesbacon, diced
3clovesgarlic, minced
1onion, diced
4red potatoes, chopped
1 (16-ounce)packagefrozen corn kernels
4cupsvegetable stock
1teaspoondried thyme
Pinchof cayenne pepper
Kosher salt and freshly ground black pepper, to taste
¾cupheavy cream
3tablespoonsall-purpose flour
2tablespoonschopped 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.