This corn chowder cooks in an Instant Pot® in under 15 minutes. Starting the pot on Saute mode ensures it will come to pressure faster.

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Recipe Summary

prep:
5 mins
cook:
20 mins
additional:
5 mins
total:
30 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add onion and butter to the hot pot; cook and stir until onion is lightly browned, about 5 minutes. Add corn and chicken broth. Turn off Saute function.

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  • Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.

  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Carefully remove lid and add evaporated milk, potato flakes, thyme, garlic, chives, salt, and pepper; stir to combine. Serve immediately.

Cook's Note:

You can use a 15.25 ounce can of yellow corn, drained, in place of the frozen corn, if you'd like.

Nutrition Facts

267 calories; protein 10.4g 21% DV; carbohydrates 34.8g 11% DV; fat 11g 17% DV; cholesterol 38.1mg 13% DV; sodium 751.2mg 30% DV. Full Nutrition
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