Instant Pot Corn and Potato Chowder

Instant Pot Corn and Potato Chowder
Instant Pot Corn and Potato Chowder Courtesy Image

Making soup in the Instant Pot is life changing, and this corn and potato chowder is a perfect example. Combining mushrooms, beans, celery—and potatoes and corn, of course—it makes a hearty and filling weeknight meal that’s quick and easy to prepare.

 

Recipe and photo by Tawnie Kroll, RDN of Kroll’s Korner.

  • 301 calories
  • 16g protein
  • 9.8g fat
  • 40.1g carbs
  • 11.3g sugar

Prep time

15 min.

Cook time

15 min.

  • 3 tbsp butter
  • 1/2 red onion, diced
  • 2 cloves garlic, minced
  • 2 cups red potatoes, diced
  • 2 stalks celery, chopped
  • 3 carrots, peeled and chopped
  • About 15 white mushrooms, thinly sliced
  • 1 small green bell pepper, seeded, halved, and diced
  • 2½ cups vegetable stock
  • 1 (15 oz) can great northern white beans (save liquid)
  • 1 (15 oz) can yellow corn (save liquid)
  • 2½ cups whole milk
  • 3 tbsp cornstarch
  • 2 tsp fresh sage
  • 2 tsp fresh rosemary, chopped
  • Salt and pepper to taste
Set the Instant Pot to Sauté. Add in butter and let it begin to melt. Add onion, garlic, celery, carrots, mushrooms, and bell peppers. Cook for 3 to 5 minutes.
Add potatoes, vegetable stock, beans, corn, fresh sage, rosemary, salt, and pepper. Set the Instant Pot to High, close lid, and turn valve to sealing position. Cook for 5 to 8 minutes.
Once timer goes off, carefully release pressure using valve.
Mix corn starch with some of the liquid from the corn and beans and whisk into Instant Pot with milk. Set Instant Pot back to Sauté. Whisk and bring to a boil. Top with cheese and jalapeños, if desired.