Instant Pot Creamy Chowder (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 tablespoons butter
02 -
1 large yellow onion
03 -
1 and a half pounds of red-skinned potatoes
04 -
8 fresh ears of corn (or 6 cups of frozen kernels)
05 -
2 celery stalks
06 -
6 cups vegetable stock
→ Thickening and Seasoning
07 -
4 tablespoons cornstarch
08 -
1 teaspoon dried thyme
09 -
1 teaspoon salt
→ Dairy
10 -
1 cup whole milk
11 -
Half cup of heavy cream
# Instructions:
01 -
Rough chop the onion, cube the potatoes into medium chunks, cut celery into thin slices, and if using fresh corn, remove the kernels from the cob.
02 -
Switch on 'Saute' mode on your Instant Pot. Melt the butter, then cook onions for about 2 minutes. Stir in the celery and keep cooking for another 2 minutes while stirring and scraping any stuck bits at the bottom.
03 -
Set aside 1/4 cup of the vegetable stock. Toss the rest of the stock, potatoes, and corn into the pot. Cook everything on High Pressure for 5 minutes. Let it naturally release steam for another 10 minutes after that.
04 -
Turn 'Saute' back on. Combine the cornstarch with the reserved stock and pour it into the pot, adding thyme and salt while stirring. Cook for 2-3 minutes, until it thickens.
05 -
If you like, use an immersion blender to create a smoother texture. Mix in the cream and milk, then give it all a good stir before serving.
# Notes:
01 -
Corn can be fresh or frozen—whichever's easier for you.
02 -
Control how thick it gets by blending more or less.
03 -
Natural pressure release helps avoid messy sputtering.