Instant Pot Corn Chowder
This Instant Pot Corn Chowder is the perfect cozy meal that combines sweet corn, creamy potatoes, and crispy bacon, all cooked to perfection in an Instant Pot. It's a simple yet delicious comfort food that takes just minutes to prepare, making it an easy go-to for any day of the week
Ingredients
- 2 tablespoons butter
- 1 small onion diced
- 2 celery stalks diced
- 2 garlic cloves minced
- 4 slices bacon chopped
- 3 cups fresh corn kernels or frozen
- 2 large Yukon Gold potatoes diced
- 4 cups chicken broth or vegetable broth
- 1 teaspoon thyme
- 1 bay leaf
- Salt and pepper to taste
- 1 cup heavy cream
Instructions
- Sauté the vegetables and bacon: Set the Instant Pot to "Sauté" mode. Add butter, and once melted, sauté the onion, celery, and garlic until softened (about 3-4 minutes). Add the chopped bacon and cook until crispy.
- Add the corn, potatoes, and broth: Stir in the corn, diced potatoes, chicken broth, thyme, and bay leaf. Season with salt and pepper.
- Pressure cook: Seal the lid and set the Instant Pot to "Manual" or "Pressure Cook" for 8 minutes on high pressure.
- Release pressure: After cooking, let the Instant Pot release pressure naturally for 10 minutes, then quick release any remaining pressure.
- Stir in cream and adjust seasoning: Open the lid, add heavy cream, and stir well. Adjust salt and pepper to taste.
- Serve: Ladle the chowder into bowls, garnish with crispy bacon bits or fresh herbs if desired, and serve with crusty bread.
Notes
Nutrition Facts (Per Serving):
- Calories: 350 kcal
- Fat: 22g
- Carbohydrates: 30g
- Protein: 8g
- Fiber: 3g
- Sugar: 6g
- Sodium: 600mg
Notes:
- Vegetarian Option: Use vegetable broth instead of chicken broth and omit the bacon for a vegetarian version.
- Thicker Chowder: If you prefer a thicker chowder, let it sit for a few minutes on "Keep Warm" mode after pressure cooking.
- Freezer-Friendly: This chowder can be stored in an airtight container in the freezer for up to 3 months. Reheat thoroughly before serving.