Instant Pot® Potato, Corn, and Bacon Chowder
Description
This easy Instant Pot® version of the comforting classic potato, corn, and bacon chowder is ready to serve in about 1 hour.
Ingredients
•
4 slices bacon, diced
•
1 onion, diced
•
3 cloves garlic, minced
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4 medium potatoes, peeled and cubed
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1 (16 ounce) package frozen corn kernels
•
4 cups vegetable stock, or more as needed
•
1 teaspoon dried thyme
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1 pinch cayenne pepper
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salt and ground black pepper to taste
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3/4 cup heavy cream
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3 tablespoons all-purpose flour
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1/4 cup shredded Cheddar cheese, or to taste
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2 tablespoons chopped green onions, or to taste
Directions
1
Set a 6-quart multi-functional pressure cooker (such as Instant Pot®) to Saute function. Add bacon and cook and stir until brown and crispy, 6 to 8 minutes. Transfer to a paper towel-lined plate, leaving any scraps and grease in the pot. Add onions and garlic. Cook, stirring frequently, until onions are translucent and garlic is fragrant, 2 to 3 minutes. Stir in bacon, potatoes, corn, vegetable stock, thyme, cayenne pepper, then the salt and pepper.
2
Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
3
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
4
Whisk together heavy cream and flour in a small bowl. Set aside.
5
Select Sauté setting and bring to a boil. Stir in the heavy cream mixture and cook, stirring frequently, until mixture is slightly thickened, 4 to 5 minutes. If mixture is too thick, add additional vegetable stock as needed to reach desired consistency.
6
Garnish with shredded Cheddar cheese and green onions. Serve immediately.