Instant Pot Corn Chowder
Instant Pot corn chowder turns basic ingredients into a creamy, hearty soup! It's also easy to make, with just 10 minutes prep time.
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Prep: 10 minutes Cook: 40 minutes Total: 50 minutes 
Ingredients
Free: Healthy Freezer Meals Recipe Ebook
Get It NowInstructions
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Turn your Instant Pot to the Saute setting. Once hot, add the butter and let it melt.
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Add the garlic and onion. Saute for about 2 minutes, until the onion starts to brown.
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Mix in the corn. Cook for another 2 minutes, stirring constantly.
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Stir in the potatoes, chicken broth, salt, pepper, and herbs.
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Close the lid, flip the dial to Sealing, and set to High pressure for 15 minutes. When done, move the dial to Venting (be careful – hot steam will come out!). Remove the lid only after no more steam is coming out.
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Add the sour cream and cheese. Stir until the cheese has melted.
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Using a handheld immersion blender, purée until the soup is completely smooth. (If you don't have an immersion blender, you can use a regular blender, blending in batches if it doesn’t all fit.)
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If desired, you can thin out the soup with more broth or adjust salt and pepper to taste.
Recipe Notes
Serving size: 1 cup
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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