Name: Instant Pot Corn Chowder
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: 4 medium red potatoes, peeled and cut into 1/2-inch cubes (about 2-1/2 cups) -; 2 cans (14-1/2 ounces each) chicken broth -; 3 cups fresh or frozen corn -; 1 medium onion, chopped -; 3 garlic cloves, minced -; 1/2 teaspoon salt -; 1/2 teaspoon pepper -; 2 tablespoons cornstarch -; 1 cup half-and-half cream -; 1 cup shredded cheddar cheese -; 6 bacon strips, cooked and crumbled -; Chopped fresh parsley -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Instant Pot Corn Chowder

1. 4 medium red potatoes, peeled and cut into 1/2-inch cubes (about 2-1/2 cups) -

2. 2 cans (14-1/2 ounces each) chicken broth -

3. 3 cups fresh or frozen corn -

4. 1 medium onion, chopped -

5. 3 garlic cloves, minced -

6. 1/2 teaspoon salt -

7. 1/2 teaspoon pepper -

8. 2 tablespoons cornstarch -

9. 1 cup half-and-half cream -

10. 1 cup shredded cheddar cheese -

11. 6 bacon strips, cooked and crumbled -

12. Chopped fresh parsley -

How to cook deliciously - Instant Pot Corn Chowder

1. Stage

Place the first seven ingredients in a 6 quart electric pressure cooker. Lock the lid and close the pressure-release valve. Adjust to pressure-cook on high for 15 minutes. Quick-release the pressure.

2. Stage

Select the saute setting and adjust for low heat. Mix the cornstarch and cream until smooth and stir the mixture into the soup. Cook and stir until slightly thickened, for about six to eight minutes. Stir in the cheese and bacon.

3. Stage

Heat through until the cheese is completely melted. Press cancel and then sprinkle servings with parsley and (if desired) additional cheese and bacon.