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!
Instant Pot Corn and Potato Chowder
Making soup in the Instant Pot is life changing. Try it our yourself to see!
- 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. sage, fresh
- 2 tsp. rosemary, fresh 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!
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.