Name: Instant Pot Potato & Corn Chowder
Prep time: 5 min
Cook time: 4 min
Total time: 15 min
Yield: 4
Ingredients: 4 slices bacon, diced ( I like to use the precooked slices- see blog post); 1 tsp granulated garlic (or powder); 1 tsp powder/granulated onion ( or diced onion cooked with the bacon bits); 6-8 large red potatoes, cut into bite-sized chunks; 2 cups frozen corn kernels (I have also used fresh-cut corn); 1-32ounce carton (4 cups) chicken or vegetable stock; diced hot pepper or a pinch of cayenne pepper (optional to taste); salt and freshly ground black pepper, to taste; 1/2 cup half&half or heavy cream cream; 2 tablespoons corn starch; 1/2 cup shredded cheddar cheese (optional); Fresh or dried chives (optional), for garnish

Description

Quick and easy Instant Pot meal for a cold winter night! Top with fresh chives, sour cream, and shredded cheese for a loaded potato soup. Serve in a fresh bread bowl for the ultimate comfort meal!

Ingredients

Scale

4 slices bacon, diced ( I like to use the precooked slices- see blog post)
1 tsp granulated garlic (or powder)
1 tsp powder/granulated onion ( or diced onion cooked with the bacon bits)
6–8 large red potatoes, cut into bite-sized chunks
2 cups frozen corn kernels (I have also used fresh-cut corn)
1–32ounce carton (4 cups) chicken or vegetable stock
diced hot pepper or a pinch of cayenne pepper (optional to taste)
salt and freshly ground black pepper, to taste
1/2 cup half&half or heavy cream cream
2 tablespoons corn starch
1/2 cup shredded cheddar cheese (optional)
Fresh or dried chives (optional), for garnish

Cook Mode Prevent your screen from going dark

Instructions

Set Instant Pot to SAUTE

Finely chop bacon into bit sized pieces and toss into pot

Wash, peel and chop potatoes while keeping an eye on the bacon

When bacon is crispy, select CANCEL on IP

Toss in the potatoes, corn, stock, and spices.

Give a gentle stir and close the lid, making sure the sealing ring is properly in place

Set IP to MANUAL HIGH PRESSURE for 4 minutes

When cooking is complete, select CANCEL and do a QUICK PRESSURE RELEASE (if the broth starts spitting out of the vent you can wait a few minutes and do little spurts of pressure releases- this usually only happens in my little instant pot because the liquid is filled up close to the valve)

Mix together the cornstarch + milk slurry and slowly add into soup.

Incorporate shredded cheddar into the soup (optional)

Allow soup to set for about 5 minutes, stirring occasionally.

Serve as is or in a fresh bread bowl. Top with fresh chives, sour cream and cheddar cheese for the ultimate loaded soup!

Notes

If you want a light cream soup – just swirl in the cream without cornstarch thickening agent.

Celery salt, instead of regular, adds a great flavor to this!

Leftover holiday ham? Dice up a cup and add it in with the corn and potatoes!