Instant Pot Corn and Potato Chowder
Making soup in the Instant Pot is life changing. Try it our yourself to see!
Servings 6 people
Ingredients
- 3 Tbsp. butter
- 1/2 white 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
- 3 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
Instructions
- 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, stirring occasionally.
- Next toss in the potatoes, vegetable broth, beans, corn, fresh sage, rosemary, and salt and pepper. Change the Instant Pot to the manual setting; adjust pressure to high. Secure the lid on and turn the valve on top to the sealing. Cook this for 6 minutes.
- Once timer goes off, carefully release the valve (manual release). I use a towel or pot holder for safety!
- Mix corn starch with 2 Tbsp. water and whisk it in the soup with the milk to thicken the soup. Set Instant Pot back to saute mode. Whisk and bring to a boil. Top with cheese, jalapeños, bacon or your favorite chowder toppings! Enjoy!
Notes
Having all veggies pre-chopped makes everything that much easier and faster!
May sub red potatoes for Russet or Sweet potatoes