Instant Pot Potato Corn Chowder
Potato Corn Chowder made in the Instant Pot! Frozen corn, chopped potatoes, and cheese in a creamy chicken broth base. Serve with shredded cheese, bacon, and green onions.
- 2 cans (14.5 oz each) low-sodium chicken broth
- 1 bag (16 oz) frozen corn (I love the gold n' white corn)
- 2 1/2 cups peeled, chopped small red potatoes (about 3 large potatoes, chop small 1/2-inch)
- 1 yellow or white onion, finely diced
- 3 garlic cloves
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup heavy whipping cream
- 2 tablespoons cornstarch
- 1 cup shredded cheddar or colby-jack cheese (or more to taste)
- bacon bits, shredded cheese, green onions (optional toppings)
Add the chicken broth, frozen corn, chopped potatoes, onion, garlic, salt, and pepper into the insert of the Instant Pot. Stir together. Cover with lid and set the valve to the sealing position. Select 'manual' setting and adjust pressure to high. Set the time for 15 minutes.
When finished cooking do a quick-release (move the valve to venting position) to release the pressure.
Select sauté setting and adjust to low heat (if your IP has that, mine does not so I just turn on the sauté mode). Mix heavy cream and cornstarch together and pour into the chowder. Cook and stir for 3-5 minutes or until thickened. Add shredded cheese and stir to combine. Turn off sauté mode and serve!
Serve with chopped bacon or bacon bits, shredded cheese, and green onions.
Calories: 208kcal | Carbohydrates: 10g | Protein: 7g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 56mg | Sodium: 280mg | Potassium: 256mg | Fiber: 1g | Sugar: 1g | Vitamin A: 579IU | Vitamin C: 4mg | Calcium: 133mg | Iron: 1mg