Instant Pot Corn Chowder
This pressure-cooker corn chowder combines sweet kernels, potatoes, onion and thyme in a warm, creamy bowl. Stir the yogurt in only after pressure cooking so it blends into the finished soup rather than cooking under pressure.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Total Time: 40 mins
- Yield: 6 1x
- Cuisine: American
Ingredients
Scale
- 1/2 large yellow onion, diced
- 1 tablespoon olive oil
- 4 slices bacon, cooked and chopped
- Kernels from 5 ears fresh corn, about 3 3/4 cups
- 2 cups chicken broth
- 1 cup halved fingerling potatoes
- Sea salt to taste (the source formula lists up to 3 teaspoons)
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 3/4 cup plain dairy-free yogurt
Instructions
- Set the pressure cooker to sauté. Soften the diced onion in olive oil, then stir in the corn for a few minutes.
- Add the cooked bacon, broth, potatoes, pepper and thyme. Season lightly now; the salt can be adjusted after cooking.
- Secure the lid and pressure cook on the manual/high setting for 10 minutes. Follow the cooker instructions for a careful quick release.
- Open the lid once the pressure has fully released. Stir in the plain yogurt off heat, taste and adjust the salt before serving.
Find it online: https://recipenly.com/instant-pot-corn-chowder/