Delicious Instant Pot Corn Chowder Recipe

Ingredients

• 2 tablespoons of butter
• 1 diced onion
• 4 cloves of minced garlic
• 4 cups of fresh corn kernels
• 4 cups of peeled and diced potatoes
• 4 cups of vegetable broth
• A touch of fresh thyme leaves, about half a teaspoon
• A hint of paprika, around half a teaspoon
• A touch of salt, approximately one teaspoon
• A sprinkle of ground black pepper, around one teaspoon
• 1 cup of heavy cream

Step 1

Start by heating a versatile pressure cooker, like the beloved Instant Pot®, on the Saute setting. Let a knob of butter sizzle and melt before adding in the fragrant duo of onion and garlic. Stir and cook until the onion turns tender and translucent, a process that should take around 5 minutes. Once achieved, switch off the Saute mode to move on to the next step.

Step 2

Now, enrich the pot with corn, potatoes, flavorful vegetable broth, a sprinkle of thyme, a dash of paprika, and a generous pinch of salt and pepper. Mix everything together gently. Seal the lid securely and engage the high-pressure setting as per the manufacturer's guidelines. Set the timer for 15 minutes, giving it another 10 to 15 minutes to pressurize fully.

Step 3

Once the cooking cycle is complete, follow the natural-release method to let off steam for approximately 15 minutes, following the appliance's instructions closely. If there's any residual pressure left, carefully perform a quick release. Unlock the lid and extract about a cup of the cooked potatoes and corn into a separate bowl. Mash them lightly with a fork before reintroducing them to the pot.

Step 4

Switch back to Saute mode and introduce a stream of luscious heavy cream into the mix. Stir and simmer until the soup reaches your preferred thickness, allowing the flavors to meld beautifully.