Instant Pot Potato Corn Chowder Recipes

INSTANT POT POTATO CORN CHOWDER

Instant Pot Potato Corn Chowder image

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.

Provided by Jessica

Categories Soup

Number Of Ingredients 11

Ingredients

2 cans (14.5 oz each) low-sodium chicken broth
1 bag (16 oz) frozen corn ((I love the gold n' white corn))
2 1/2 cups peeled, chopped small red potatoes ((about 3 large potatoes, chop small 1/2-inch))
1 yellow or white onion, finely diced
3 garlic cloves
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup heavy whipping cream
2 tablespoons cornstarch
1 cup shredded cheddar or colby-jack cheese ((or more to taste))
bacon bits, shredded cheese, green onions ((optional toppings))

Steps:

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.

Nutrition Facts : Calories 208 kcal, Carbohydrate 10 g, Protein 7 g, Fat 16 g, SaturatedFat 10 g, Cholesterol 56 mg, Sodium 280 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

INSTANT POT CORN CHOWDER

Instant Pot Corn Chowder image

Enjoy this chowder's rich, slow-simmered flavor in record time by using an Instant Pot. Corn chowder is a classic staple, with its hearty flavors of creamy sweet corn, bacon crumbles, shredded cheddar cheese and chopped parsley. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Dinner Lunch

Time 30m

Yield 8 servings (2 quarts).

Number Of Ingredients 12

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

Steps:

Place first 7 ingredients in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 15 minutes. Quick-release pressure., Select saute setting and adjust for low heat. Mix cornstarch and cream until smooth; stir into soup. Cook and stir until slightly thickened, 6-8 minutes. Stir in cheese and bacon. Heat through until cheese is melted. Press cancel. Sprinkle servings with parsley and, if desired, additional cheese and bacon.

Nutrition Facts : Calories 191 calories, Fat 9g fat (5g saturated fat), Cholesterol 31mg cholesterol, Sodium 709mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 2g fiber), Protein 7g protein. Diabetic Exchanges

INSTANT POT® POTATO, CORN, AND BACON CHOWDER

Instant Pot® Potato, Corn, and Bacon Chowder image

Instant Pot® version of a combined, classic comfort soup, ready in about 1 hour!

Provided by angelinamarie3

Categories 100+ Everyday Cooking Recipes Special Collection Recipes New

Time 1h

Yield 6

Number Of Ingredients 13

Ingredients

4 slices bacon, diced
1 onion, diced
3 cloves garlic, minced
4 medium potatoes, peeled and cubed
1 (16 ounce) package frozen corn kernels
4 cups vegetable stock, or more as needed
1 teaspoon dried thyme
1 pinch cayenne pepper
salt and ground black pepper to taste
¾ cup heavy cream
3 tablespoons all-purpose flour
¼ cup shredded Cheddar cheese, or to taste
2 tablespoons chopped green onions, or to taste

Steps:

Set a 6-quart multi-functional pressure cooker (such as Instant Pot®) to Saute function. Add bacon and cook and stir until brown and crispy, 6 to 8 minutes. Transfer to a paper towel-lined plate, leaving any scraps and grease in the pot. Add onions and garlic. Cook, stirring frequently, until onions are translucent and garlic is fragrant, 2 to 3 minutes. Stir in bacon, potatoes, corn, vegetable stock, thyme, cayenne pepper, then the salt and pepper.
Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
Whisk together heavy cream and flour in a small bowl. Set aside.
Select Sauté setting and bring to a boil. Stir in the heavy cream mixture and cook, stirring frequently, until mixture is slightly thickened, 4 to 5 minutes. If mixture is too thick, add additional vegetable stock as needed to reach desired consistency.
Garnish with shredded Cheddar cheese and green onions. Serve immediately.

Nutrition Facts : Calories 366.2 calories, Carbohydrate 47.7 g, Cholesterol 53.4 mg, Fat 16.6 g, Fiber 5.6 g, Protein 10.4 g, SaturatedFat 9.1 g, Sodium 380.1 mg, Sugar 4.6 g

EASY INSTANT POT® CORN CHOWDER

Easy Instant Pot® Corn Chowder image

This corn chowder cooks in an Instant Pot® in under 15 minutes. Starting the pot on Saute mode ensures it will come to pressure faster.

Provided by thedailygourmet

Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes

Time 30m

Yield 4

Number Of Ingredients 10

Ingredients

1 medium yellow onion, chopped
1 tablespoon butter
2 cups frozen corn
2 cups chicken broth
1 (12 fluid ounce) can evaporated milk
½ cup instant potato flakes
½ teaspoon dried thyme
½ teaspoon minced garlic
½ teaspoon dried chives
salt and ground black pepper to taste

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add onion and butter to the hot pot; cook and stir until onion is lightly browned, about 5 minutes. Add corn and chicken broth. Turn off Saute function.
Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Carefully remove lid and add evaporated milk, potato flakes, thyme, garlic, chives, salt, and pepper; stir to combine. Serve immediately.

Nutrition Facts : Calories 266.6 calories, Carbohydrate 34.8 g, Cholesterol 38.1 mg, Fat 11 g, Fiber 2.9 g, Protein 10.4 g, SaturatedFat 6.3 g, Sodium 751.2 mg, Sugar 14.2 g

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