Instant Pot Corn Chowder

Name: Instant Pot Corn Chowder
Cuisine: American
Ingredients:  4 medium red potatoes, peeled and cut into ½ inch cubes (2 ½ cups);  2 cans (14 ½ ounces each) chicken broth;  3 cups fresh or frozen corn;  1 medium onion, chopped;  3 garlic cloves, minced;  ½ teaspoon salt;  ½ teaspoon pepper;  2 tablespoons cornstarch;  1 cup half-and-half cream;  1 cup shredded cheddar cheese;  6 bacon strips, cooked and crumbled;  Chopped fresh parsley

2 steps

Updated at: Wed, 16 Aug 2023 23:52:27 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories277.9 kcal (14%)

Total Fat16.3 g (23%)

Carbs23.2 g (9%)

Sugars6.3 g (7%)

Protein11.7 g (23%)

Sodium905.3 mg (45%)

Fiber2.2 g (8%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

4red potatoes

medium, peeled and cut into 1/2 inch cubes

2 x 14.5 ounceschicken broth

½ teaspoonsalt

2 tablespoonscornstarch

1 cuphalf-and-half cream

1 cupshredded cheddar cheese

Instructions

Step 1

1. Place first 7 ingredients in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 15 minutes. Quick-release pressure.

Step 2

2. Select sauté setting and adjust for low heat. Mix cornstarch and cream until smooth; stir into soup. Cook and stir until slightly thickened, 6-8 minutes. Stir in cheese and bacon. Heat through until cheese is melted. Press cancel. Sprinkle servings with parsley and, if desired, additional cheese and bacon.