Instant Pot Potato Corn Chowder
Ingredients:
- 4 slices Bacon chopped
- 3 cloves Garlic minced or pressed
- 1 c Onions chopped
- 4 Red Potatoes chopped
- 16 oz Frozen Corn Kernels
- 4 c Vegetable Broth
- 1 tsp Dried Thyme
- .125 tsp Cayenne Pepper Flakes
- 1 tsp Sea Salt
- .25 tsp Ground Black Pepper
- .75 c Heavy Cream
- 3 tbsp Arrowroot Powder
- 2 tbsp Fresh Chives minced
Instructions:
- Set 6-qt Instant Pot® to the high saute setting. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.
- Add garlic and onion. Cook, stirring frequently until onions have become translucent, about 2-3 minutes.
- Stir in bacon, potatoes, corn, vegetable stock, thyme, and cayenne pepper; season with salt and pepper, to taste. Select manual setting; adjust the pressure to high, and set the timer for 10 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
- In a small bowl, whisk together heavy cream and arrowroot powder; set aside.
- Select high sauté setting. Bring to a boil; stir in heavy cream mixture and cook, stirring frequently, until slightly thickened, about 4-5 minutes. If the mixture is too thick, add more vegetable stock as needed until desired consistency is reached.
- Serve immediately, garnished with chives, if desired.
Nutrition
Calories: 373kcal | Carbohydrates: 50g | Protein: 8g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 50mg | Sodium: 1154mg | Potassium: 965mg | Fiber: 5g | Sugar: 4g | Vitamin A: 840IU | Vitamin C: 21mg | Calcium: 49mg | Iron: 2mg
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