Easy Instant Pot Potato Corn Chowder
This creamy and comforting Instant Pot Potato Corn Chowder is a quick and easy meal perfect for busy weeknights. Made with tender potatoes, sweet corn, and a rich broth, it's a family favorite!
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 1.5 lb potatoes peeled and diced
- 1 cup corn kernels fresh or frozen
- 1 cup chicken broth low sodium
- 1 cup milk
- 2 tbsp butter
- 1 small onion diced
- 2 cloves garlic minced
- 0.5 tsp salt to taste
- 0.25 tsp black pepper freshly ground
- 0.5 cup heavy cream
- 0.25 cup bacon bits cooked, for garnish
- 2 tbsp chives chopped, for garnish
Instructions
Preparation Steps
- Set the Instant Pot to sauté mode and melt the butter. Add the diced onion and minced garlic, and sauté until the onion is translucent.
- Add the diced potatoes, corn kernels, chicken broth, salt, and pepper. Stir to combine.
- Close the lid and set the Instant Pot to manual high pressure for 10 minutes. Once done, perform a quick release of the pressure.
- Remove the lid and stir in the milk and heavy cream. Use a potato masher to lightly mash some of the potatoes for a thicker consistency, if desired.
- Switch to sauté mode to warm the chowder, stirring frequently until heated through. Adjust seasoning with salt and pepper as needed.
- Serve the chowder hot, garnished with bacon bits and chopped chives.
Notes
This chowder is best served immediately, but leftovers can be stored in the refrigerator for up to 3 days. Reheat gently before serving.
Nutrition
Serving: 200g | Calories: 120kcal | Carbohydrates: 120g | Protein: 120g | Fat: 120g | Saturated Fat: 120g | Polyunsaturated Fat: 120g | Monounsaturated Fat: 120g | Trans Fat: 120g | Cholesterol: 120mg | Sodium: 120mg | Potassium: 120mg | Fiber: 120g | Sugar: 120g | Vitamin A: 120IU | Vitamin C: 120mg | Calcium: 120mg | Iron: 120mg