Instant Pot Corn Chowder Recipe
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!
Servings 4
Calories 374kcal
Equipment
Ingredients
- 2 Tablespoons unsalted butter
- ½ onion minced (about 1/4 cup)
- 1 clove garlic minced
- 2 large Yukon Gold potatoes about 3 cups
- 4 cups fresh corn kernels from 4 corn cobs
- 2 ½ cups low-sodium vegetable broth or chicken stock
- 1 bay leaf optional
- 1 teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon fresh thyme leaves
- ¼ teaspoon chopped chives
- ½ cup sour cream
- ½ cup shredded 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.
Nutrition
Serving: 1serving | Calories: 374kcal | Carbohydrates: 49g | Protein: 12g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 45mg | Sodium: 705mg | Potassium: 848mg | Fiber: 6g | Sugar: 13g | Vitamin A: 761IU | Vitamin C: 29mg | Calcium: 156mg | Iron: 2mg