Potato And Corn Soup Instant Pot Recipe 455

POTATO AND CORN SOUP - INSTANT POT RECIPE - (4.5/5)

Steps:

• Set the pot to Saute' medium and melt butter. Add the onion and celery stalks and stir until onion begins to soften. Add the stock to deglaze; add garlic, pepper flakes, salt, pepper, and potatoes. Switch on the soup setting for the instant pot and set the time to 15 minutes. Quick release. Remove lid and stir in cream and corn. Heat through on medium saute, stirring so the bottom doesn't burn. Serve.

INSTANT POT CORN CHOWDER

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.

POTATOES AND CORN SOUP

Steps:

• In a large pot, place the potatoes, celery and leaves, and onion. Pour in enough water to cover. Bring to a boil. Remove the celery leaves, and stir in the bouillon cubes until dissolved. Mix in the corn. Reduce heat to medium-low, and cook 20 minutes, or until the potatoes are tender.
• Mix the chives into the pot, and continue cooking 5 minutes before serving.

EASY INSTANT POT® CORN CHOWDER

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.

INSTANT POT SUMMER CORN AND BACON SOUP RECIPE BY TASTY

Steps:

• Turn the Instant Pot to sauté mode and set the time for 20 minutes. Add bacon to the pot and cook until crispy and the fat has rendered, stirring occasionally to prevent burning, 10-12 minutes. Transfer the bacon to a baking sheet or plate lined with paper towels and set aside until ready to serve. Leave the rendered fat behind in the pot.
• To the Instant Pot, add the onion and season with salt. Sauté for 3 minutes, until translucent. Add the garlic and cayenne, if using, and sauté for 2 minutes, until fragrant.
• Whisk in the flour, making sure to break up any clumps. Cook for 3 minutes, until the flour is light golden in color. Turn off sauté mode by pressing cancel.
• Pour in the chicken stock to deglaze the pot, scraping the bottom with a wooden spoon to loosen any browned bits. Add the potatoes and corn.
• Secure the lid of the Instant Pot and set the valve to sealing. Select pressure cooking and set the timer for 10 minutes. Manually release the pressure from the Instant Pot after the cooking time has elapsed and let vent naturally for 15 minutes. Be careful when releasing the valve, as hot steam will come out. Remove the lid of the Instant Pot carefully, as the soup will be very hot.
• Stir in the red bell pepper and heavy cream.
• Ladle the warm soup into bowls and top with the bacon and chives.
• Enjoy!

QUICK POTATO CORN CHOWDER

Steps:

• In a large saucepan, cook and stir onion in oil over medium heat until tender. Add broth and potatoes; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender., Stir in the corn, 1/2 cup milk, salt and pepper. In a small bowl, whisk flour and remaining milk until smooth. Stir into soup; return to a boil. Cook and stir for 2-3 minutes or until thickened. Sprinkle with parsley if desired.

CREAMY POTATO AND CORN SOUP

Steps:

• Start your process by combining the potatoes and the water into a medium sized pot over medium to high heat and let the potatoes boil until soft. Ad 1 cup of the sweet corn kernels and let them cook through.
• Take your pot from the heat and pour the mixture into a blender, and blend until smooth.
• Return the potato and corn mixture to the put and let it simmer over medium heat. Add the cup of milk and stir it in until well mixed.
• On the side, fry the bacon and onion, and once cooked through, add it to the pot, together with the second cup of corn.
• Add salt and pepper to taste.
• Take pot from heat and soup is ready to serve.
• For an added treat place some cheddar cheese according to taste into your cup / bowl of soup.