Instant Pot Potato Corn Chowder

Ingredients

• 4 slices bacon (diced)
• 3 cloves garlic (minced)
• 1 onion (diced)
• 4 red potatoes (chopped)
• 1 (16-ounce) package frozen corn kernels
• 4 cups vegetable stock
• 1 teaspoon dried thyme
• Pinch of cayenne pepper
• Kosher salt and freshly ground black pepper (to taste)
• 3/4 cup heavy cream
• 3 tablespoons all-purpose flour
• 2 tablespoons chopped fresh chives

Steps

1. 1

   Set 6-qt Instant Pot® to the high saute setting. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.

2. 2

   Add garlic and onion. Cook, stirring frequently, until onions have become translucent, about 2-3 minutes.

3. 3

   Stir in bacon, potatoes, corn, vegetable stock, thyme and cayenne pepper; season with salt and pepper, to taste. Select manual setting; adjust pressure to high, and set time for 10 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.

4. 4

   In a small bowl, whisk together heavy cream and flour; set aside.

5. 5

   Select high sauté setting. Bring to a boil; stir in heavy cream mixture and cook, stirring frequently, until slightly thickened, about 4-5 minutes. If the mixture is too thick, add more vegetable stock as needed until desired consistency is reached.

6. 6

   Serve immediately, garnished with chives, if desired.