Instant Pot™ Creamy Potato Corn Chowder Recipe: Comfort Food From Your Pressure Cooker Soups Dinner Lunch

My friend Abbey shared a photo on social media of her dinner and I knew that I needed more information. I wasn’t the only one; several friends asked her for the recipe. It turns out that it’s an Instant Pot™ recipe that she found on AromaticEssence.co. According to Abbey's post, it's "a favorite by far!" I'm sold! Check out this easy-to-make comfort food recipe, perfect for cooler weather days. 

Cuisine: American
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Serves: 4 to 6 

Ingredients

• 4 bacon strips, diced 
• 1 medium onion, diced
• 1 cup chopped bell peppers (optional)
• 4 fresh ears corn, husked (about 3 cups corn kernels)
• 1 tablespoon minced garlic
• 4 gold potatoes, peeled and diced into small cubes
• 3 - 4 fresh thyme sprigs or 1/2 teaspoon dried thyme
• 2 bay leaves (optional)
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon salt, or to taste
• 1/4 teaspoon black pepper
• 3 cups vegetable stock (1/4 cup extra if required to deglaze the pot)
• 2 tablespoons cornstarch
• 1 cup half and half, heavy cream or evaporated milk
• 2 cups of shredded sharp cheddar cheese or cheese of choice

Here's how to make it: 

1. Press Sauté button and set Instant Pot™ to Normal Once it displays 'hot,' add the bacon pieces and sauté until it turns crisp. Transfer on a plate lined with an absorbent paper towel. Pour off the bacon grease, leaving a tablespoon or two in the pot to sauté the veggies.
2. Add diced onions along with minced garlic. Sauté until the onions turn translucent. The onions will release enough moisture to deglaze the pot. But they don’t, add about 1/4 cup of stock to deglaze the pot. It is essential to scrape off all the browned bits to avoid the "burn" error.
3. Add the bell peppers. Mix and sauté for 2 minutes. You can also add other veggies like carrots, celery, etc.
4. Add corn kernels and the diced potatoes. You can use an equivalent amount of frozen sweet corn, too.
5. Add salt, pepper, smoked paprika, thyme sprigs or dried thyme. You can also add 2 bay leaves. Add 3 cups of vegetable stock or broth. Mix well.
6. Press "cancel." Close the lid. Set the valve to Sealing. Pressure cook on high for 5 minutes. It will take some time for the pressure to build up (about 5 minutes), after which the timer will begin. Mix the cornstarch with the half and half and set it aside.
7. Let the pot depressurize for 5 minutes. Then do a quick release of any leftover pressure as per the manufacturer's instructions. Once the silver pin drops, turn the knob to Venting and open the lid away from you. Discard the bay leaves and thyme sprigs.
8. Press the cancel button and turn on the Sauté button. Once the chowder begins to bubble, add the cornstarch slurry mixture (whisk it again before pouring as cornstarch settles down and keep stirring the soup until it thickens). Press cancel to turn off the Sauté mode.
9. Add 1 cup of shredded cheddar cheese. Mix well until all the cheese has melted. Then add the remaining cup of cheese and the bacon (reserve a few tablespoons for garnish), stir it in until well combined and creamy. Check for seasoning and adjust with more salt and pepper as desired.
10. Dish out and serve fresh corn chowder topped with bacon bits, scallion greens and more cheddar cheese, if desired.

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