Instant Pot Corn Chowder

I have made some of my best soups in the Instant Pot.  This recipe is no exception.  Creamy, thick, hearty, and very flavorful are just a few adjectives to describe this soup.  I have made various versions of Corn Chowder and this is hands down the best.  

The basic ingredients are placed in the Instant pot and cooked on high pressure for 15 minutes.  A quick release and then the Instant Pot is set on the saute setting.  Stir in a mixture of cornstarch and cream and cook until the soup is slightly thickened.  Then you stir in some bacon and cheese and stir until the cheese is melted.  Your soup is ready to serve and enjoy.

Instant Pot Corn Chowder

Taste of Home Adapted by From My Southwest Kitchen

Ingredients:

4 medium red potatoes, peeled and cut into 1/2-inch cubes (2-1/2 cups)

2 cans (14-1/2 ounces each) chicken broth

3 cup fresh or frozen corn

1 medium onion, chopped

3 cloves of garlic, minced

1 Bay leaf

2 tablespoons butter

1 tablespoon dried parsley

3/4 teaspoon salt

3/4 teaspoon black pepper

2 tablespoons cornstarch

1 cup half and half

1 cup shredded cheddar cheese

6 bacon strips, cooked and crumbled

Instructions:

1. Place the first 10 ingredients ( stop at the cornstarch) in the Instant Pot liner.  Lock the lid and set the pressure valve too sealing.  Adjust the pressure to high for 15 minutes.  Quick-release the pressure.

2.  Open the lid carefully.  Remove the bay leaf.  Select the saute setting.  Mix the cornstarch and cream until smooth; stir in the soup.  Cook until slightly thickened.  Stir in the cheese and bacon and heat until the cheese is melted.  Serve.

Serves 6-8

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