Name: Creamy & Easy Instant Pot Corn Chowder
Prep time: 5 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: US
Ingredients: 1 medium yellow onion, finely chopped; 1 tablespoon unsalted butter; 2 cups frozen corn kernels; 2 cups high-quality chicken broth; 1 (12 fluid ounce) can evaporated milk; 0.5 cup instant potato flakes (for thickening); 0.5 teaspoon dried thyme; 0.5 teaspoon minced garlic; 0.5 teaspoon dried chives; Salt and freshly ground black pepper to taste

Indulge in the creamy comfort of this Instant Pot® corn chowder, a symphony of sweet corn, fragrant herbs, and velvety evaporated milk, ready in a flash. Perfect for a cozy weeknight meal!

Follow The Directions

01

Step

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select the Saute function. Add the chopped onion and butter to the hot pot. Cook and stir until the onion is softened and lightly browned, about 5 minutes.

02

Step

Add the frozen corn kernels and chicken broth to the pot. Stir to combine and ensure nothing is sticking to the bottom. Turn off the Saute function.

03

Step

Close and lock the lid securely. Select high pressure according to the manufacturer's instructions for your Instant Pot®. Set the timer for 5 minutes. Allow 10 to 15 minutes for the pressure to build naturally.

04

Step

Once the cooking time is complete, carefully release the pressure using the quick-release method according to the manufacturer's instructions (about 5 minutes). Exercise caution as steam will be released.

05

Step

Unlock and carefully remove the lid. Stir in the evaporated milk, instant potato flakes, thyme, garlic, and chives. Season with salt and pepper to your liking. Stir well to ensure everything is fully incorporated and the chowder is smooth.