If you love potatoes and the hearty feeling that comes with devouring them, you'll love this quick recipe for Instant Pot potato corn chowder. A simple yet filling dish, it's perfect for weeknights.
Set the Instant Pot to 'Sauté' mode and adjust the setting to ’Normal'. When the display reads 'Hot', add oil.
Add bay leaves, followed by chopped onions and minced garlic. Sauté till the onions are soft and translucent.
Add potatoes, corn, salt, cumin powder, and ground black pepper. Mix well.
Add vegetable broth and stir it in.
Cover the lid, move the vent to "sealing" and pressure cook on high for 8 minutes. When the cooking cycle is complete, move the steam valve to "venting".
Mix flour and cream till no lumps remain. Add this mixture to the chowder and mix well.
Let it simmer for a few minutes - this will allow the chowder to thicken.
Garnish with cheddar cheese and finely chopped green onions.
Video
Notes
Stovetop instructions
In a large saucepan kept over medium heat, add oil.
Add bay leaves, followed by chopped onions and minced garlic. Sauté till the onions are soft and translucent.
Add potatoes, corn, salt, cumin powder, and ground black pepper. Mix well.
Add vegetable broth and stir it in. Let the mixture come to a boil.
Add corn and reduce heat to a simmer.
Cover the lid, and let the chowder simmer for 10-12 minutes or until potatoes are tender.
Mix flour and cream till no lumps remain. Add this mixture to the chowder.
Let it simmer for a few minutes - this will allow the chowder to thicken.
Garnish with cheddar cheese and finely chopped green onions.