Instant Pot corn chowder is a delicious way to harness the sweet flavor of fresh summer corn. Your whole family will love this simple but delicious soup recipe!
Course Soups and Stews
Cuisine American
Keyword corn chowder, instant pot corn soup, vegetarian corn chowder
2 ½cupslow-sodium vegetable broth or chicken stock
1bay leafoptional
1teaspoonsalt
¼teaspoonpepper
¼teaspoonfresh thyme leaves
¼teaspoonchopped chives
½cupsour cream
½cupshredded Pepper Jack cheese
Instructions
Melt the butter using the Sauté function of the pressure cooker. When melted, add the butter. Stir in the garlic and onion and saute for 2-3 minutes, until the onion is soften and translucent.
Stir in the corn; let cook another 2 minutes.
Add in the potatoes, chicken broth, salt, pepper, and herbs, scraping any browned bits form the bottom of the pot.
Place the lid on the pot and lock into place. Set the pressure valve to sealing. Cook on HIGH pressure for 15 minutes.
Quick release the pressure and carefully remove the lid. Season with salt and pepper. Stir in the sour cream and cheese.
Blend the soup, using either an immersion blender in the pot or in a traditional blender, until smooth.