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.
Keyword potato corn chowder, potato corn chowder in the instant pot
Prep Time 10minutes
Cook Time 15minutes
2cans(14.5 oz each) low-sodium chicken broth
1bag(16 oz) frozen corn(I love the gold n' white corn)
2 1/2cupspeeled, chopped small red potatoes(about 3 large potatoes, chop small 1/2-inch)
1yellow or white onion, finely diced
1cupheavy whipping cream
1cupshredded 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.