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–+ servings
Instant Pot Potato Corn Chowder

Instant Pot Potato Corn Chowder

Yield: 6 servings
Prep: 15 minutes
Cook: 30 minutes
Total: 45 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)

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.