Description
Warm up with a bowl of Instant Pot Potato Corn Chowder, where creamy potatoes and sweet corn come together for a delightful flavor experience. This easy-to-make dish is perfect for chilly days or cozy nights, offering heartwarming comfort in every spoonful. Enjoy its rich aroma as it simmers, and serve it hot alongside crusty bread for a satisfying meal that everyone will love.
Ingredients
Scale
- 2 medium Yukon Gold potatoes (about 1 lb), diced
- 1 cup fresh or frozen sweet corn kernels
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream
- 1 tbsp butter
- Salt and pepper to taste
- 1 tsp dried thyme
Instructions
- Set the Instant Pot to sauté mode. Melt the butter and add the chopped onions and minced garlic. Sauté for about 3 minutes until soft and fragrant.
- Stir in the diced potatoes and corn, creating a colorful base.
- Pour in the vegetable broth, scraping any brown bits from the bottom of the pot for added flavor.
- Close the lid and cook on high pressure for 8 minutes. Allow steam to release quickly once done.
- Open the lid and stir in heavy cream along with salt, pepper, and thyme. Return to sauté mode for an additional couple of minutes until heated through.
- Serve hot in bowls, garnished with fresh herbs if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 4g
- Sodium: 540mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 80mg