Instant Pot Corn Chowder

Course: Soup

Cuisine: American

Diet: Gluten Free, Vegetarian

Prep Time: 5

Cook Time: 10

Total Time: 15

Servings: servings

Calories: 530kcal

This instant pot corn chowder is creamy, cozy and ready in 15 minutes. With sweet corn, potatoes, and cheddar, it's perfect for any season!

Set your Instant Pot to sauté mode and add butter, allowing it to melt.
Once the butter is melted, add the diced onions and cook them until they are soft.
Pour in the vegetable broth, diced potatoes, sweetcorn, salt and pepper.
Close the lid of the Instant Pot and ensure the steam valve is closed. Set the pressure to high for 10 minutes.
Once the cooking cycle is complete, do a quick release of the pressure and carefully lift the lid when all the steam has dissipated.
In a small cup, whisk together 1 to 2 tablespoons of water and cornstarch until it forms a smooth mixture.
Switch the Instant Pot to sauté mode again to allow the mixture to come to a boil. Add the cornstarch mixture to the pot and stir well.
Gradually add the half and half and cheese, stirring continuously until the mixture thickens slightly.
Once thickened to your liking, serve the soup and top it with chopped parsley, if desired.

Dice the potatoes into small, even pieces to ensure they cook uniformly and absorb the flavors of the broth and corn.
Make sure your cornstarch mixture is smooth and lump-free before adding it to the pot to avoid clumps in your chowder.
When adding half and half and cheese, keep the Instant Pot on low to avoid curdling. Gentle heat will incorporate the dairy smoothly into the chowder.
This recipe calls for a quick release to stop the cooking process immediately and prevent overcooking the potatoes.