Instant Pot Corn And Potato Chowder 30 Minute Dinner

This corn and potato chowder will be sure to warm you up and satisfy the whole family. Plus, it’s great to make around the holidays because if you have any leftover turkey or ham you can add it right into this chowder! Ingredients you will need to make Instant Pot Corn and Potato Chowder

ButterOnionGarlicRed Potatoes (or Russet, or sweet potatoes)CeleryCarrotsMushroomsBell pepperVegetable brothGreat Northern white beansYellow cornWhole MilkCorn starchSageRosemarySalt & Pepper

*Note: I didn’t use heavy cream in this recipe like most chowders call for – but instead used whole milk and it still turned out creamy and tasty.

How to make Instant Pot Corn and Potato Chowder

Set the Instant Pot to saute. Add in butter and let it begin to melt. Toss in onion, garlic, celery, carrots, mushrooms, and bell peppers. Cook for 3-5 minutes. Next, toss in the potatoes, vegetable broth, beans, corn, fresh sage, rosemary, and salt and pepper. Change the Instant Pot now to manual high pressure. Secure the lid on your Instant Pot and turn the valve to the sealing. Cook for 6 minutes.Once timer goes off, carefully release the valve (manual release). I usually use a towel or pot holder during this step.Mix the corn starch with 2 Tbsp. water and whisk it in the soup with the milk. Set Instant Pot back to saute mode. Whisk and bring to a boil. Top with cheese, jalapeños, bacon or whatever you’d like! Enjoy!

I still can’t believe how easy using the Instant Pot was though. If you don’t have a pressure cooker – you need one if your life!