Instant Pot Potato Corn Chowder
Instant Pot Potato and Corn Chowder is one hearty and savory corn chowder. The perfect way to use up leftover holiday ham, or buy diced ham at the store.
Servings 6 servings
Calories 479kcal
Ingredients
- 1 tablespoon butter unsalted
- 1 small onion chopped
- 2 cloves garlic minced
- 1 regular size carrot chopped
- 2 cups chicken broth or chicken bone broth
- 1 cup water
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 package frozen corn 12 ounces or 2 cups fresh corn off cob
- 2.5 pounds potatoes peeled and diced small
- 2 cups diced ham
- 1 cup heavy cream
- 1 cup milk
- 2 tablespoons cornstach mixed with 2 tablespoons cold water
Instructions
- Start by turning your Instant Pot to saute feature. You will add in the butter and let it melt. Then toss in your diced onions and diced carrots. Cook on the saute feature for 4-5 minutes.
- Now toss in your garlic and cook for 2 minutes to allow it to become fragrant.
- Pour your chicken broth in, and use a wooden spoon to scrape bottom of pot to deglaze and remove any stuck on food. This will help prevent the burn notice.
- Now add in your diced potatoes, corn, and ham, along with salt and pepper. Stir, and then seal your lead, and ensure vent is closed.
- Cook your corn chowder on high pressure for 5 minutes. Allow to naturally release pressure for 10 minutes.
- Now, remove any leftover pressure, and remove the lid. Now stir in your milk, cream and cornstarch slurry. You can turn the saute feature back on and stir and allow the potato corn chowder to thicken. If you need, repeat the cornstarch and water mixture to help it thicken even more.
- It will take about 5 minutes on saute feature before your chowder to begin to thicken.
- Once done, spoon up your comforting corn chowder and potatoes.
Nutrition
Serving: 1g | Calories: 479kcal | Carbohydrates: 57g | Protein: 21g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 7g | Cholesterol: 84mg | Sodium: 1236mg | Fiber: 6g | Sugar: 7g