Instant Pot Potato Corn Chowder

So hearty, cozy and creamy – perfect for those cold nights! And it’s made right in your pressure cooker so effortlessly! It’s comfort food at it’s easiest!

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INGREDIENTS:

• 4 slices bacon, diced
• 3 cloves garlic, minced
• 1 onion, diced
• 4 red potatoes, chopped
• 1 (16-ounce) package frozen corn kernels
• 4 cups vegetable stock
• 1 teaspoon dried thyme
• Pinch of cayenne pepper
• Kosher salt and freshly ground black pepper, to taste
• 3/4 cup heavy cream
• 3 tablespoons all-purpose flour
• 2 tablespoons chopped fresh chives

DIRECTIONS:

1. Set 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.
2. Add garlic and onion. Cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
3. Stir in bacon, potatoes, corn, vegetable stock, thyme and cayenne pepper; season with salt and pepper, to taste.
4. Select manual setting; adjust pressure to high, and set time for 10 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
5. In a small bowl, whisk together heavy cream and flour; set aside.
6. 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.
7. Serve immediately, garnished with chives, if desired.

 

4 in 1 instant pot

Cooked bacon

then saute onions & garlic (saute setting)

then add the rest of ingredients & use pressure cooker setting for 10 minutes

add cream & flour that was mixed together then add to pot for thickness

The Final Result! YUMMM

Recipe from Damn Delicious!!

 

 

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