Instant Pot® Chowder with Potatoes, Corn, and Bacon

Ingredients

• 4 slices bacon, diced
• 1 onion, diced
• 3 cloves garlic, minced
• 4 medium potatoes, peeled and cubed
• 1 (16 ounce) package frozen corn kernels
• 4 cups vegetable stock, or more as needed
• 1 teaspoon dried thyme
• 1 pinch cayenne pepper
• salt and ground black pepper to taste
• ¾ cup heavy cream
• 3 tablespoons all-purpose flour
• ¼ cup shredded Cheddar cheese, or to taste
• 2 tablespoons chopped green onions, or to taste

Step 1

Turn your Instant Pot to the sauté setting and toss in the bacon. Cook it, stirring now and then, until it’s nice and crispy, about 6 to 8 minutes. Scoop the bacon out onto a paper towel to drain, but keep the bacon fat in the pot. Add the onions and garlic to the pot and cook, stirring frequently, until the onions are soft and translucent and the garlic smells amazing, around 2 to 3 minutes. Then stir in the bacon, potatoes, corn, vegetable stock, thyme, cayenne, and a good pinch of salt and pepper.

Step 2

Lock the lid in place and set the pot to high pressure for 10 minutes. It might take 10 to 15 minutes for the pressure to build up. When the timer goes off, carefully release the pressure using the quick-release method, then open the lid.

Step 3

In a small bowl, whisk together the heavy cream and flour until smooth. Switch the Instant Pot back to sauté and bring the chowder to a gentle boil. Slowly stir in the cream mixture and cook, stirring often, until the chowder thickens up a bit, about 4 to 5 minutes. If it feels too thick, just add a splash more vegetable stock until it’s just right.

Step 4

Finish it off by sprinkling shredded cheddar and chopped green onions on top. Dig in while it’s warm!