Instant Pot Corn Chowder
Ingredients
The base
-
2
tbsp
Unsalted butter
-
¼
cup
Onion (chopped)
-
2
cloves
Garlic (minced)
-
3
cups
Potatoes (diced)
-
2
cups
Corn (from 4 ears of fresh corn, or use canned)
-
2½
cups
Chicken broth (reduced sodium)
Seasonings and cream
-
1
tsp
Sea salt
-
¼
tsp
Black pepper
-
1
tsp
Fresh thyme
-
½
tsp
Italian seasoning
-
½
cup
Sour cream
-
½
cup
Mozzarella cheese (shredded)
Instructions
- 1. Set the Instant Pot to the Saute setting and melt the butter.
- 2. Add the garlic and onion, and saute until the onion begins to brown.
- 3. Mix in the corn and cook for a couple of minutes.
- 4. Stir in the potatoes, chicken broth, salt, pepper, and herbs.
- 5. Close the lid, set to Sealing, and cook on High pressure for 15 minutes.
- 6. Vent the valve carefully, remove the lid, and stir in the sour cream and cheese until melted.
- 7. Use an immersion blender to puree the soup until smooth, adjusting thickness with broth if desired.
Nutrition Facts (estimated)
Servings
6
Calories
224
Total fat
10g
Total carbohydrates
29g
Total protein
7g
Sodium
20mg
Cholesterol
20mg
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