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Instant Pot® Potato, Corn, and Bacon Chowder
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Instant Pot® potato, corn, and bacon chowder ready in just 1 hour.
Ingredients:
  • 4 slices bacon, diced
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 4 medium potatoes, peeled and cubed
  • 1 (16 ounce) package frozen corn kernels
  • 4 cups vegetable stock, or more as needed
  • 1 teaspoon dried thyme
  • 1 pinch cayenne pepper
  • salt and ground black pepper to taste
  • 0.75 cup heavy cream
  • 3 tablespoons all-purpose flour
  • 0.25 cup shredded Cheddar cheese, or to taste
  • 2 tablespoons chopped green onions, or to taste
Instructions:
  • Preheat a 6-quart multi-functional pressure cooker on the Saute function. Cook bacon until brown and crispy, about 6 to 8 minutes. Transfer to a paper towel-lined plate. Leave any scraps and grease in the pot and add onions and garlic. Cook until onions are translucent and garlic is fragrant, about 2 to 3 minutes. Stir in potatoes, corn, vegetable stock, thyme, cayenne pepper, salt, and pepper.
  • Secure the lid tightly, choosing high pressure following the manufacturer's guidelines. Set the timer for 10 minutes and patiently wait for the pressure to build for 10 to 15 minutes.
  • Carefully release pressure using the quick-release method following the manufacturer’s guidelines for about 5 minutes. Unlock and remove the lid.
  • Combine heavy cream and flour in a small bowl, whisk until smooth, and set aside for later use.
  • Choose the Sauté setting and bring to a boil. Add the heavy cream mixture and stir well. Cook, stirring regularly, until the mixture slightly thickens, for about 4 to 5 minutes. If it becomes too thick, simply mix in more vegetable stock until it reaches your preferred consistency.
  • Top off with a generous sprinkle of sharp Cheddar cheese and freshly sliced green onions. Serve right away to enjoy at its best.

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