Instant Pot® Corn Chowder
A delicious vegetarian corn chowder made in minutes with the help of an electric pressure cooker.
INGRIDIENT
DIRECTION
Step: 1
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add butter and melt. Stir in onion and garlic; cook until onion is soft and translucent, about 5 minutes. Turn off Saute function.
Step: 2
Add corn, potatoes, vegetable broth, thyme, paprika, salt, and pepper to the pot; stir to combine. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
Step: 3
Release pressure using the natural-release method according to manufacturer’s instructions, about 15 minutes. Release any remaining pressure carefully using the quick-release method according to manufacturer’s instructions. Unlock and remove the lid. Remove 1 cup of potatoes and corn to a bowl. Mash with a fork and return to the pot.
Step: 4
Select Saute function again and pour in heavy cream. Cook until soup has thickened to desired consistency.
NUTRITION FACT
Per Serving: 278 calories; protein 5.5g; carbohydrates 33.6g; fat 15.2g; cholesterol 48.4mg; sodium 569.6mg.
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Stew has a perception for being a rib-sticking eating process that warms you up on a freezing , winter day. It’s right that ; a bowl of old menu of beef stew does have warming properties , but stew’s comfort factor goes way beyond protecting you from the chill . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the greatest comfort food, no matter the weather.
