Instant Potato Corn Chowder
Instant Pot Potato Chowder is made with budget-friendly pantry staples and packed with flavor. Ready with minimal effort, this creamy, cozy soup will be your new favorite!
Servings: 4
Ingredients
- ½ tablespoon extra virgin olive oil
- ½ tablespoon unsalted butter
- 1 small shallot minced
- ½ teaspoon dried thyme leaves not ground thyme
- 3 cups low-sodium vegetable broth or chicken stock
- 1 teaspoon white distilled vinegar optional
- 1 teaspoon kosher salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- 2 cups fresh or frozen corn kernels
- 3 cups Yukon gold potatoes scrubbed, dried, and cut into 1-1 ½ inch chunks
- ½ cup half and half or heavy cream or whole milk
- 1 tablespoon cornstarch
Instructions
- Turn the pressure cooker to the sauté function and hit adjust until the heat level is on low, not normal or high. Add ½ tablespoon extra virgin olive oil and ½ tablespoon unsalted butterand let heat until the butter has melted. If your pressure cooker’s sauté function only has one setting, that is OKAY! You may only want to sauté the shallot for 1-2 minutes, to prevent it from overbrowning.
- Once the butter has melted, add in 1 small shallot (minced) and sauté until the shallots begin to soften, about 2-3 minutes. Add in ½ teaspoon dried thyme leaves and continue to toast for 30-60 seconds, or until fragrant. Turn off the sauté function by hitting cancel on the pressure cooker.
- Add 3 cups low-sodium vegetable broth and scrape any browned bits off of the bottom of the inner pot.
- Add 1 teaspoon white distilled vinegar, 1 teaspoon kosher salt, 1 teaspoon onion powder, 1 teaspoon garlic powder, ½ teaspoon black pepper, 2 cups fresh or frozen corn kernels, and 3 cups Yukon gold potatoes (diced) into the inner pot.
- Place the lid on the pressure cooker, being sure the valve is sealed. Select manual or pressure cook and use the +/- buttons to adjust until the time reads 2 minutes.
- After the cooking time has elapsed, let the pressure release for at least 10 minutes. Then you can release the pressure by
- Turn the Instant Pot to back sauté, adjust until normal is lit up, and let the soup come to a bubble. Meanwhile, whisk ½ cup half and half with 1 tablespoon cornstarch until the cornstarch dissolves. Once dissolved, stir the mixture into the soup and let cook, stirring constantly, until thickened. This should only take 1-2 minutes. Once thickened, hit cancel to turn off the Instant Pot.
- Serve with shredded cheddar and sliced green onions if desired
Video
Notes
Potatoes: Red potatoes can be used in place of Yukon gold potatoes. This is not the time to use russet potatoes.
Vinegar: Add white distilled vinegar to balance the creaminess and preserve the texture of the potatoes, or skip it altogether. Do NOT substitute with another vinegar.
Storage: Allow leftover chowder to cool slightly, and then transfer to an airtight container. Store in the refrigerator for up to 4 days. To reheat, transfer to a heat-safe bowl, cover with a damp paper towel, and heat in 60-second intervals, stirring between each interval until warmed through. If needed, thin with milk or broth before reheating.
Note on Freezing: Instant Pot Potato Corn Chowder does not freeze well due to the cream and potatoes.
Nutrition
Serving: 2cups | Calories: 292kcal | Carbohydrates: 51g | Protein: 8g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 15mg | Sodium: 633mg | Potassium: 1049mg | Fiber: 6g | Sugar: 8g | Vitamin A: 309IU | Vitamin C: 42mg | Calcium: 65mg | Iron: 2mg
