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Instant Pot Corn Chowder
With a secret hit of smoky flavor, this Instant Pot Corn Chowder tastes slow simmered over a campfire all day, but really takes just 10 minutes to cook!
Course Main Course, Soup
Cuisine American
Prep Time 15 minutes minutes
Cook Time 10 minutes minutes
Pressurize + Natural Release 15 minutes minutes
Servings 6
Calories 334 kcal
4 ears sweet corn shucked and cleaned 12 oz baby potatoes 1 tablespoon olive oil 1/2 cup yellow onion diced 2 teaspoons jarred minced garlic 1/4 teaspoon chipotle chili powder 1 teaspoon salt 3 cups chicken broth 1 cup half and half 8 oz shredded sharp cheddar cheese Cooked bacon and green onions for topping
Using a sharp knife, remove corn from cob
Wash and quarter baby potatoes
Heat olive oil in instant pot on saute
Add chopped onion and garlic and cook for 3-4 minutes until lightly browned and softened
Turn off Instant pot
Add corn, potatoes, broth and seasonings
Cover, seal and set to high pressure for 10 minutes
Allow at least 5 minute natural pressure release before releasing remaining pressure
Switch Instant Pot back to saute
Add half and half and cheddar cheese
Stir and heat until melted
Served topped with crumbled bacon and green onions or as desired
If subbing frozen corn for fresh, reduce high pressure cooking time to 5 minutes
To thicken, use an immersion blend to blend up about 1/2 of the soup, or reduce broth by 1 cup
Feel free to sub russet potatoes for the baby potatoes for a different texture
Store leftovers in fridge tightly covered for up to 3 days
I don't recommend freezing leftovers
Calories: 334 kcal | Carbohydrates: 25 g | Protein: 14 g | Fat: 21 g | Saturated Fat: 11 g | Cholesterol: 55 mg | Sodium: 1083 mg | Potassium: 604 mg | Fiber: 3 g | Sugar: 5 g | Vitamin A: 658 IU | Vitamin C: 25 mg | Calcium: 334 mg | Iron: 1 mg