Instant Pot® Potato, Corn, and Bacon Chowder

This easy Instant Pot® version of the comforting classic potato, corn, and bacon chowder is ready to serve in about 1 hour.

• Preparation Time: 15 mins
• Cooking Time: 40 mins
• Total Time: 55 mins
• Calories: 366 Calories

Ingredients

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

Recipe Instructions

Step 1

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

Step 2

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.

Step 3

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.

Step 4

Whisk together heavy cream and flour in a small bowl. Set aside.

Step 5

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.

Step 6

Garnish with shredded Cheddar cheese and green onions. Serve immediately.