Ingredients
- 2 tablespoons butter
- 1 onion, diced
- 4 cloves garlic, minced
- 4 cups fresh corn kernels
- 4 cups peeled and diced potatoes
- 4 cups vegetable broth
- ½ teaspoon fresh thyme leaves
- ½ teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 cup heavy cream
Why This Recipe Is So Delicious
Tips For Perfect Results
- Sauté the aromatics like onions and garlic in the Instant Pot before pressure cooking to deepen the flavor.
- If you prefer a thicker chowder, mash some of the potatoes before serving or add a cornstarch slurry to thicken.
Step 1
Turn on your Instant Pot and setting it to the sauté mode. Toss in the butter and let it melt, then add the chopped onion and garlic. Cook, stirring occasionally, until the onion becomes soft and translucent—this should take about 5 minutes. Once that’s done, turn off the sauté function.
Step 2
Add the corn, diced potatoes, vegetable broth, thyme, paprika, salt, and pepper to the pot. Give everything a good stir to combine. Seal the lid and set the Instant Pot to cook on high pressure for 15 minutes. It might take around 10 to 15 minutes for the pressure to build up before the countdown begins.
Step 3
When the cooking time is up, let the pressure release naturally for about 15 minutes. After that, carefully switch to quick release to let out any remaining steam. Once the pressure is fully released, open the lid.
Step 4
Scoop out about a cup of the cooked potatoes and corn and mash them with a fork. Stir this back into the pot—it helps thicken the chowder nicely. Finally, turn the sauté function back on and pour in the heavy cream. Let it cook for a few minutes until the soup thickens to your liking. Give it a taste and adjust seasoning if needed, then serve warm.
