Instant Pot corn chowder is a hearty, vegetarian soup perfect for kicking off soup season. This corn and potato soup comes together quick thanks to your pressure cooker but still tastes slow cooked and cozy.
- 2 tablespoons butter
- 1 medium to large onion
- 1 medium to large green pepper
- 1 roasted red peppers
- 4 to 6 garlic
- 5 red potatoes
- salt and pepper to taste
- 4 cups of vegetable broth
- 4 cups or 4 ears of corn
- 2 tablespoons flour
- 2 tablespoons water
- 1 cup of half and half
- 2 cups of cheddar cheese
Cut the potatoes, onion, and peppers to bite size pieces (about an inch long) and crush the garlic.
Turn on Saute mode and add the butter to the inner pot.
When the butter is hot and melted, add in the onions, peppers, potatoes, and garlic. Saute the veggies for 5 minutes, stirring a few times as it cooks.
When the veggies are fragrant and partially cooked, add the veggie broth to the inner pot. Place the lid on the Instant Pot and set the valve to sealing. Set the pressure to high and cook for 5 minutes. When the timer rings, do a quick release of pressure.
When the pressure is released, carefully remove the lid. Stir the flour and water together in a small bowl to create a rue.
Add the corn and rue to the inner pot and turn saute mode on. Allow the soup to come to a boil. Boil for 2 to 3 minutes.
Mix in the half and half and cheese. Cook on saute mode until the soup begins to thicken. Turn off saute mode.
Garnish with green onions, crumbled bacon, or more cheese. Serve and enjoy!
- Category: dinner, soup, vegetarian
- Method: Instant Pot
- Cuisine: American
Keywords: Instant Pot corn chowder, corn chowder, vegetarian corn chowder