Rating: 4 stars
5 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

A delicious vegetarian corn chowder made in minutes with the help of an electric pressure cooker.

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Recipe Summary

cook:
35 mins
additional:
15 mins
total:
1 hr
prep:
10 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 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 butter and melt. Stir in onion and garlic; cook until onion is soft and translucent, about 5 minutes. Turn off Saute function.

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  • Add corn, potatoes, vegetable broth, thyme, paprika, salt, and pepper to the pot; stir to combine. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.

  • Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Release any remaining pressure carefully using the quick-release method according to manufacturer's instructions. Unlock and remove the lid. Remove 1 cup of potatoes and corn to a bowl. Mash with a fork and return to the pot.

  • Select Saute function again and pour in heavy cream. Cook until soup has thickened to desired consistency.

Cook's Note:

Frozen corn may be substituted for fresh, if desired.

Nutrition Facts

278 calories; protein 5.5g; carbohydrates 33.6g; fat 15.2g; cholesterol 48.4mg; sodium 569.6mg. Full Nutrition
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