Instant Pot Corn Chowder

Instant Pot Corn Chowder

from tasteofhome.com
8 servings (2 quarts)

Ingredients

  • 4 medium red potatoes, peeled and cut into 1/2-inch cubes (about 2-1/2 cups)
  • 2 cans (14-1/2 ounces each) chicken broth
  • 3 cups fresh or frozen corn
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons cornstarch
  • 1 cup half-and-half cream
  • 1 cup shredded cheddar cheese
  • 6 bacon strips, cooked and crumbled
  • Chopped fresh parsley

Directions

  1. 1

    Place the first seven ingredients in a 6 quart electric pressure cooker. Lock the lid and close the pressure-release valve. Adjust to pressure-cook on high for 15 minutes. Quick-release the pressure.

  2. 2

    Select the saute setting and adjust for low heat. Mix the cornstarch and cream until smooth and stir the mixture into the soup. Cook and stir until slightly thickened, for about six to eight minutes. Stir in the cheese and bacon.

  3. 3

    Heat through until the cheese is completely melted. Press cancel and then sprinkle servings with parsley and (if desired) additional cheese and bacon.