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Summer Corn Chowder – Instant Pot Recipe
For Christmas this past year my grandmother-in-law gifted us an Instant Pot, and I recently made Summer Corn Chowder in it! If you don’t know what an Instant Pot is, you’re missing out! It’s the best thing since sliced bread!! Basically it’s a pressure cooker that cooks meals in a crazy short amount of time. You can get one on Amazon for a great price here. If you’re purchasing one – I would also recommend getting an extra set of rings and a slow cooker lid. The extra set of sealing rings is a great idea because I alternate mine between meals. The set I purchased is here. These are colored and I know which ones I need to alternate by the colors. The slow cooker lid is a good idea to have in case you want a slow cooker meal in the Instant Pot. The lid I purchased is here.
There are a ton of Instant Pot recipes and I can say this little gadget has made my life as a busy working mother easier. I’ve cooked many dinners in this awesome contraption. One of the recipes I’ve made in the Instant Pot is a Summer Corn Chowder – and it was a huge hit!
The Summer Corn Chowder took a total of about 40 minutes (including preparation) – which isn’t that bad!
Ingredients –
- 6 Cobs of Yellow corn
- 5 slices of bacon (I used fully cooked bacon, but raw bacon will work the best)
- 3 Russet Potatoes
- Small yellow onion -chopped
- 2 tsp minced garlic
- 4 cups water
- Salt & Pepper (for seasoning)
- 1-1/2 cup Milk
- 1 tbsp. melted butter
- 1 tbsp. cornstarch
**you can substitute 2c of vegetable stock for 2c of water & sub 1-1/2 cup of half and half for milk & butter
Preparation
* Shuck and silk corn on the cob. Once shucked and silked – remove kernels
* Cut Russet Potatoes into chunks
* Chop onion into bite size pieces
Directions
1 – In the pressure cooker press the Sauté button – When the Instant Pot is ready, the LED will say “hot”. Place 5 pieces of bacon and cook until crispy. Remove bacon to plate and leave grease in bottom of pot.
2 РAdd two tsp of minced garlic and chopped small yellow onion. Saut̩ for 3-4 minutes, stirring often. While this is cooking, break cooked bacon up into bite sized pieces and set aside.
3 – Add the kernels from 6 cobs. Saute for 2 minutes, stirring often. Once cooked, turn Saute off.
4 – Add chunked potatoes, 4c of water, 1/2 of the bacon pieces, season with salt and pepper. Put on your lid. Press the manual button and set to 10 minutes.
5 – After Instant Pot has cooked and timer goes off, let the cooker naturally release for about 5 minutes.
6 – While waiting, whisk together 1-1/2c of milk, 1 tbsp. of melted butter, and 1 tbsp. of cornstarch.
7 – After the 5 minutes are up, do a quick release. Once the pin drops open the lid of the Instant Pot and add your mixture and stir. Let sit for 10 minutes to thicken.
We loved the Summer Corn Chowder and we can’t wait to have it again!! If you’ve made this recipe, let me know your thoughts in the comments below!
