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Ashlee

Instant Pot Creamy Potato Corn Chowder

It's been super chilly around here recently. This creamy and comforting chowder is perfect for those cold nights. Quick, easy and made in the pressure cooker in less than 20 minutes. Curl up in a blanket and enjoy this comfort soup.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 6
Course: Instant Pot, Main Dishes, Soups
Ingredients Method

Ingredients
  

  • 1 Tbsp olive oil
  • 1 (3 oz) pkg bacon bits
  • 3 cloves garlic, minced
  • 1/2 onion, diced
  • 4-6 red potatoes, chopped into quarter size
  • 1 (15.5 oz) can corn kernels
  • 4 cups vegetable broth
  • 1 tsp dried thyme
  • 1 tsp cayenne pepper
  • Kosher salt and ground pepper, to taste
For the Roux:
  • 1 cup heavy cream
  • 3 Tbsp all-purpose flour
For Garnish:
  • 1 cup sharp cheddar cheese, for garnish
  • 2 Tbsp fresh chives, chopped, for garnish

Method
 

  1. Set 6-qt Instant Pot (or pressure cooker) to high "Sauté" setting. Add 1 tablespoon olive oil. Add onion and garlic, cook until onions turn transparent, about 2 minutes. Stir frequently.
  2. Add bacon bits, potatoes, corn, vegetable broth, thyme and cayenne pepper. Season with kosher salt and ground pepper. Stir until well combined. Set Instant Pot (or pressure cooker) to the "Manual" setting, adjust pressure to "High" and set time to 10 minutes. Make sure pressure spout is set to "Sealed".
  3. While soup is cooking, make the roux. In a small bowl, whisk together heavy cream and flour. Set aside.
  4. When soup is finished, do a quick-release according to manufacturer's instructions. Change the pressure spout to "Venting" to allow pressure to release. Cancel the "Manual" setting and select the "Sauté" setting. Bring to a boil. Add roux mixture to soup. Cook and stir until it thickens slightly, about 3-4 minutes.
  5. Serve immediately. Garnish with cheese and chives.