Easy Instant Pot® Corn Chowder recipe

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Ingredients

1 medium yellow onion, chopped
1 tablespoon butter
2 cups frozen corn
2 cups chicken broth
1 (12 fluid ounce) can evaporated milk
½ cup instant potato flakes
½ teaspoon dried thyme
½ teaspoon minced garlic
½ teaspoon dried chives
salt and ground black pepper to taste

Nutrition Info

266.6 calories
carbohydrate: 34.8 g
cholesterol: 38.1 mg
fat: 11 g
fiber: 2.9 g
protein: 10.4 g
saturatedFat: 6.3 g
servingSize: -
sodium: 751.2 mg
sugar: 14.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add onion and butter to the hot pot, cook and stir until onion is lightly browned, about 5 minutes. Add corn and chicken broth. Turn off Saute function.

  2. Close and lock the lid. Select high pressure according to manufacturer's instructions, set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.

  3. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Carefully remove lid and add evaporated milk, potato flakes, thyme, garlic, chives, salt, and pepper, stir to combine. Serve immediately.

Recipe Yield

4 servings

Recipe Note

This corn chowder cooks in an Instant Pot® in under 15 minutes. Starting the pot on Saute mode ensures it will come to pressure faster.

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