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Instant Pot® Corn Chowder
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
60 minutes
Quick and easy vegetarian corn chowder cooked in an instant pot.
Ingredients:
  • 2 tablespoons butter
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 4 cups fresh corn kernels
  • 4 cups peeled and diced potatoes
  • 4 cups vegetable broth
  • 0.5 teaspoon fresh thyme leaves
  • 0.5 teaspoon paprika
  • 1 cup heavy cream
Instructions:
  • Preheat a multi-functional pressure cooker, like an Instant Pot®, using the Saute function. Add butter to melt, then mix in onion and garlic. Sauté until the onion is soft and translucent, approximately 5 minutes. Turn off the Saute function.
  • Combine corn, potatoes, vegetable broth, thyme, paprika, salt, and pepper in the pot. Secure the lid, set to high pressure, and cook for 15 minutes. Allow pressure to build for 10-15 minutes.
  • As per the manufacturer's instructions, allow pressure to release naturally for approximately 15 minutes. Then, carefully perform a quick-release to release any remaining pressure. Unlock the lid, take out 1 cup of potatoes and corn, mash them with a fork in a bowl, and return to the pot.
  • Continue to saute by adding the heavy cream until the soup reaches your preferred thickness.

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