Quick Corn Chowder with Smoked Sausage in the Instant Pot®

Ingredients

• 2 tablespoons olive oil
• 8 ounces smoked sausage, diced
• 2 slices bacon, diced
• 1 medium onion, chopped
• 1 large russet potato, chopped
• 3 cups chicken broth
• 2 ears corn, kernels cut from cob
• 2 ears corn, cut into 1-inch rounds
• 1 (14 ounce) can coconut milk
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• 2 tablespoons potato starch (Optional)
• 1 tablespoon water (Optional)

Step 1

Turn on your Instant Pot and setting it to the sauté mode. Pour in a little olive oil, then add the sausage and bacon. Cook them for about 2 minutes, stirring often so they brown nicely. Toss in the chopped onion and cook until it softens, which should take another 3 minutes or so. Next, add the diced potato and give everything a quick sauté for about a minute.

Step 2

Pour in the chicken broth and let it come to a boil for a minute, then stir in the corn kernels and the corn cob rounds. Secure the lid and set your pressure cooker to high pressure for 6 minutes. When the time’s up, let the pressure release naturally—this might take anywhere from 10 to 40 minutes.

Step 3

Once it’s safe to open, switch back to sauté and bring the chowder to a gentle boil. Stir in the coconut milk and season with salt and pepper to taste. Let it cook a bit longer, about 5 minutes, so the chowder thickens up. If you want it even thicker, mix a little potato starch with water and stir it in until everything’s well combined and creamy.