This veggie chowder is so cozy, colorful, and delicious. Top it with parmesan cheese, fresh herbs, and crispy bacon bits. It’s a great soup you can have any time of the year. It’s quick, easy, and in your pressure in less than 20 minutes.
I love a good chunky vegetable soup, especially this one. The zucchini and potatoes give this soup that extra chunky flare, which makes for a great soup. The best thing about this soup is it can be made any time of the year, on a winter or summer day. It doesn’t matter. It’s a great recipe to have on-hand use up the lingering garden produce.
Enjoy this soup with either breadsticks or garlic bread. It’s a hearty, healthy, and tasty all-in-one meal. Add a squeeze of lemon for extra flavor, if desired.
Instant Pot Zucchini Corn Chowder
This veggie chowder is so cozy, colorful, and delicious. Top it with parmesan cheese, fresh herbs, and crispy bacon bits. It's a great soup you can have any time of the year. It's quick, easy, and in your pressure in less than 20 minutes.
Ingredients
For Soup:
- 2 Tbsp olive oil
- 1/2 onion, diced
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 (15.5 oz) can corn kernels
- 4-5 medium golden Yukon potatoes, cut into quarter size pieces
- 2 medium zucchini, chopped into half moons
- 1/2 tsp dried thyme
- 1/4 tsp dried basil
- 1/4 tsp dried rosemary
- 3 Tbsp all-purpose flour
- 4 cups chicken broth
- Kosher salt and ground pepper, to taste
- 1 cup heavy cream
For Serving & Garnish:
- 1/4 cup Parmesan, shredded, for serving
- 1/2 cup bacon bits, for serving
- Fresh green onions, chopped, for garnish, if desired
- Fresh parsley leaves, chopped, for garnish, if desired
Instructions
For Soup:
- Set 6-qt pressure cooker to high “Sauté” setting. Add 2 tablespoons olive oil. Add onion and garlic, cook until onions turn transparent, about 2 minutes. Stir frequently. Wash and chop and dice vegetables.
- Add carrots, celery, corn, thyme, basil, and rosemary. Cook for about 1 minute. Then, add potatoes and zucchini. Stir in flour and coat vegetables.
- Add chicken broth and thyme. Season with kosher salt and ground pepper. Stir until well combined. Set pressure cooker to the “Manual” setting, adjust pressure to “High” and set time to 10 minutes. Set spout is set to “Sealing”, not “Venting”.
- When soup is finished, do a "quick-release" according to manufacturer's instructions. Change the pressure to spout "venting" to allow to pressure to release. Cancel the "manual" setting and select the "saute" setting. Bring to a boil. Add heavy cream, cook and stir until it thickens slightly, about 2 minutes.
For Serving & Garnish:
- Serve with parmesan and bacon bits. Garnish with fresh green onions and parsley, if desired.
Notes
Suggested Sides:
- Breadsticks or Garlic Bread
- Side green salad
