Instant Pot soups are the way to go – easy, fast, and delicious! This Corn and Potato Chowder won’t disappoint.
This months Recipe Redux theme is an Instant Pot theme…
July 2017 – Theme
Beat the Heat with the Slow Cooker/Instant Pot/Pressure Cooker
Whether you go slow or fast, just don’t turn on the oven. Show us how to keep the kitchen cool by using one of these appliances: Slow cooker, instant pot, pressure cooker. (If you have none of these, use the microwave, rice cooker or another keep-cool appliance.)
Last week on Instagram I posted a picture of orzo chicken soup. I asked everyone if they were year-round soup people too and quite a few people chimed in saying they love soup all year too, so – this recipe was born. Soup also sounded yummy as well because I have a sinus infection (ugh, ew). I often get sick when I’m busy, busy, on the go and then when I get a chance to calm down my body decides to get sick. Burning the candle at both ends – when will I learn?!
I didn’t use heavy cream in this recipe like most chowders call for – but instead used whole milk and it still turned out creamy and tasty. I still can’t believe how easy using the Instant Pot was though. If you don’t have a pressure cooker – you need one if your life!
- 3 Tbsp. butter
- 1/2 red onion, diced
- 2 cloves garlic, minced
- 2 cups red potatoes, diced
- 2 stalks celery, chopped
- 3 carrots, peeled and chopped
- ~15 white mushrooms, thinly sliced
- 1 small green bell pepper, seeded, halved and diced
- 2 1/2 cups vegetable stock
- 1 can great northern white beans (Save liquid)
- 1 can yellow corn (Save liquid)
- 2.5 cups whole milk
- 3 Tbsp. corn starch
- 2 tsp. fresh sage
- 2 tsp. fresh rosemary, chopped
- salt and pepper to taste
- Set the Instant Pot to saute. Add in butter and let it begin to melt. Toss in onion, garlic, celery, carrots, mushrooms, and bell peppers. Cook for 3-5 minutes. (This feature is amazing!
- Next toss in potatoes, veggie stock, beans, corn, fresh sage, rosemary, and salt and pepper. Change the Instant Pot now to high on manual, place lid on instant pot and turn the valve to the sealing. Cook this for 5-8 minutes.
- Once timer goes off, carefully release the valve. I usually use a towel or pot holder during this step.
- Mix corn starch with some water and whisk it in the soup with the milk. Set Instant Pot back to saute mode. Whisk and bring to a boil. Top with cheese, jalapenos, or whatever you'd like! Enjoy!
- Having all veggies pre-chopped makes everything that much easier and faster!
Did you make this recipe? Tag @krolls_korner on Instagram or send me a pic, I’d love to see!
- Looking for easy and healthy recipes? Head over to my Pinterest page to get inspired!
- You can also find me on Twitter and Facebook – follow along for nutrition info and more recipes.
Check out all of the other posts from The Recipe Redux this month by clicking this image below! So many great ideas from fellow members.