Instant Pot Bacon Potato Corn chowder is an entire meal in a bowl. Everything is done in the Instant Pot which means less dishes. Full of yummy veggies with a delicious bacon flavor. Creamy, comforting and just plain good.
Ingredients
1 lb. bacon, chopped
1 Tbsp. olive oil
8 cups diced potatoes
1 cup cut carrots
3 cups corn
1 cup onion, chopped
1 cup celery, chopped
1 tsp. chopped garlic
⅛ tsp. cayenne pepper, or more for a kick
1 tsp. salt
1 tsp. pepper
2 tsp. thyme
¼ tsp. nutmeg, optional
6 cups chicken broth
1 Tbsp. cornstarch
1 Tbsp. water
1 cup heavy cream
Cheddar cheese for topping
Instructions
Turn the Instant Pot and wait for it to read HOT.
When HOT add the oil to coat the bottom of the liner and add the bacon.
Cook bacon until brown and crispy and remove with a slotted spoon and reserve.
Add the garlic, onion and celery to the pot with the bacon drippings.
Cook a few minutes until soft, making sure to scrape the bottom of the pot to get off any brown bits from the bacon, de-glaze the pot.
Add the rest of the veggies, broth and seasonings to the pot and stir.
Cook on high pressure for 8 minutes, make sure valve is set to sealing.
When pressure is up do a quick release by carefully turning the valve to venting.
When pressure is released and the pin has dropped, open the lid.
Stir together the tablespoon of water and tablespoon of corn starch in a cup or bowl.
Press the saute button and add the cornstarch slurry.
Stir until you reach the desired thickness.
Turn pot off.
Using an immersion blender, pulse a few times or use a potato masher to mash the chowder a little to thicken. This is optional.
Add the cup of heavy cream and stir.
Serve the chowder hot topped with the reserved bacon and cheddar cheese.
Recipe by Huckleberry Life at https://huckleberrylife.com/instant-pot-bacon-potato-corn-chowder/