Savory Corn and Bacon Potato Chowder: Instant Pot Recipe

Step 1

Prepare your 6-quart multi-functional pressure cooker, like the beloved Instant Pot®, by setting it to the Saute function. Start by cooking the bacon until it turns a lovely brown and becomes crispy, which should take you around 6 to 8 minutes. Once done, transfer the bacon to a plate lined with paper towels, leaving behind the tasty scraps and grease in the pot. Now, it's time to add in the onions and garlic, sautéing them until the onions turn translucent and that garlic aroma fills the air, about 2 to 3 minutes. Next, mix in the bacon, potatoes, corn, vegetable stock, thyme, a pinch of cayenne pepper, salt, and pepper.

Step 2

Seal the lid securely and set your pressure cooker to high pressure following the manufacturer's guidelines. Let it cook for 10 minutes and allow another 10 to 15 minutes for the pressure to build up.

Step 3

Carefully release the pressure using the quick-release method, which should take roughly 5 minutes. Open the lid and breathe in the delicious aroma that greets you.

Step 4

In a small bowl, blend together the heavy cream and flour, keeping it aside for now.

Step 5

Switch back to the Saute setting, bringing the contents to a gentle boil. Slowly stir in the heavy cream mixture and cook it until it slightly thickens, about 4 to 5 minutes, stirring frequently. If the mixture appears too thick, adjust the consistency by adding more vegetable stock as needed.

Step 6

To finish off, sprinkle some shredded Cheddar cheese and fresh green onions on top for that extra burst of flavor. Your delightful dish is now ready to be served hot and enjoyed immediately.