Savory Potato, Corn, and Bacon Chowder Made in the Instant Pot®

Ingredients 0/13

Step 1

Set your Instant Pot to the sauté mode. Toss in the bacon and cook it, stirring now and then, until it’s nice and crispy—this usually takes about 6 to 8 minutes. Once it’s done, transfer the bacon to a paper towel-lined plate, but leave all those tasty bits and bacon grease in the pot. Next, add the onions and garlic to the pot and cook, stirring often, until the onions become soft and translucent and the garlic smells wonderful—about 2 to 3 minutes.

Step 2

Now, stir the bacon back in along with the potatoes, corn, vegetable stock, thyme, cayenne, and a good pinch of salt and pepper. Lock the lid in place and set your Instant Pot to high pressure for 10 minutes. It’ll take a bit of time for the pressure to build—usually around 10 to 15 minutes.

Step 3

When the cooking time is up, carefully release the pressure using the quick-release method, then open the lid. In a small bowl, whisk together the heavy cream and flour until smooth. Switch the Instant Pot back to sauté and bring the soup to a gentle boil. Slowly stir in the cream mixture and keep stirring for about 4 to 5 minutes, until the chowder thickens up a bit. If it feels too thick, just add a splash more vegetable stock to loosen it up.

Step 4

Finish off by sprinkling shredded Cheddar cheese and chopped green onions on top. Serve it up right away and enjoy!