Instant Pot Potato Corn Chowder
This Instant Pot Potato Corn Chowder is creamy, hearty, and satisfying for meat eaters and vegetarians alike. If you miss the meat, sprinkle with some bacon.
Prep Time10 minutes mins
Cook Time20 minutes mins
Course: Soup
Cuisine: Instant Pot
Keyword: Instant Pot Potato Corn Chowder
Servings: 6
Calories: 311kcal
- 1 T olive oil
- 1 pound red potatoes cut into even size pieces
- 1 pkg frozen corn
- ¾ cup diced onion about half of a large onion
- 1 t minced garlic
- ½ T fresh thyme
- 32 oz vegetable stock
- ¼ cup water
- 1.5 T cornstarch
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- Salt and pepper
Turn Instant Pot to saute. Add olive oil and onions and cook until the onions are soft, 3-4 minutes. Add the garlic and cook 1 minute more. Stirring frequently.
Add potatoes, corn, thyme and vegetable stock, salt and pepper, to Instant Pot. Pressure cook on high for 10 minutes with a quick release.
Whisk together cornstarch and water in a small bowl. When the quick release is finished, remove the lid and set the Instant Pot to saute. Add water and cornstarch mixture, shredded cheese, and heavy cream. Stir to combine.
Cook chowder about 5 minutes, stirring frequently, until soup has thickened.
Serve warm garnished with fresh thyme and bacon (optional)
Calories: 311kcal | Carbohydrates: 19g | Protein: 7g | Fat: 23g | Saturated Fat: 13g | Cholesterol: 74mg | Sodium: 752mg | Potassium: 421mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1122IU | Vitamin C: 9mg | Calcium: 176mg | Iron: 1mg