Instant Pot Potato Corn Chowder
One of the best comforting chowders I have ever made.....and the Instant Pot only puts the already amazing flavors.....OVER THE TOP!
Equipment
- Instant Pot
- Small Mixing Bowl
Ingredients
- 2 cups Honey Baked Ham Chopped
- 3 Tablespoons Olive Oil Extra Virgin
- 2 Yellow Onions Finely Chopped
- 2 bulbs Garlic Minced
- 4 cups Low-Sodium Chicken Broth
- 3 cups Russet Potatoes Peeled; Cubed
- 2 stalks Celery Chopped
- 3 Carrots Peeled; Sliced
- 3 cups Frozen Sweet White Corn
- 1 teaspoon Dried Thyme
- 1/2 teaspoon Salt
- 2 teaspoons Black Pepper Freshly Cracked
- 1 Bay Leaf
- 1 cup Heavy Whipping Cream
- 1 generous Tablespoon Corn Starch
- 1 cup Sharp Cheddar Cheese Shredded
- 1/2 cup Green Onions Sliced
Instructions
- Set Instant Pot to "Sauté."
- Add olive oil, onion and garlic; stirring constantly for 2-5 minutes.
- Press "Cancel" on the Instant Pot to turn "Sauté" mode off.
- Slowly pour in the chicken broth; add the potatoes, celery, carrots, corn, ham, thyme, salt, pepper and bay leaf; stir.
- Cover with lid and lock into place. Set the vent to "Sealing" then press the "Soup" button and (+/-) to 15 minutes.
- After the cooking is finished, you will hear the instant pot beep 3 times. Allow the pressure cooker to naturally vent for 10 minutes before pressing "Cancel" and moving the valve to "Venting."
- When the valve has subsided and steam is no longer emitting; unlock and take the lid off the cooker.
- Press the "Sauté" button again on the Instant Pot; In a small mixing bowl, whisk together the heavy whipping cream and corn starch; add cream mixture to the instant pot; stir for 3 minutes.
- Add the cheese and stir until melted.
- Press "Cancel" on the Instant Pot. Serve hot and garnish with green onion.
Notes
*Instead of Honey Baked Ham, you can first brown 8 pieces of bacon on "Sauté" mode; remove the bacon; then cook the onions and garlic in the bacon fat (omitting the extra virgin olive oil). Stir the chopped bacon back in during the second "Sauté" with the cheese.