Instant Pot Corn Chowder is a creamy, hearty, comforting chowder with fresh or frozen corn, bacon, potatoes, cheese, green onions, made in the Instant Pot.
Press the Saute button for High. Wait until the display says "Hot" and then add oil or butter.
When the oil is hot, add the chopped onions, green and red bell peppers and cook for about 3 minutes, stirring frequently. Add minced garlic and stir for about 1 minute.
Pour in the water (vegetable or chicken broth).
Add salt, pepper, and Italian Seasonings
Add the potatoes and corn
Place the lid on the Instant Pot and move the pressure release valve to the SEALING position. Select MANUAL or PRESSURE COOK (depending on model) and HIGH PRESSURE and use the +/- button to adjust the cooking time to 10 minutes.
After the Instant Pot has finished pressure cooking, do a controlled quick release by carefully moving the pressure release valve to the VENTING position and then moving back to the SEALING position. Do this several times. It may take about 2 minutes.
Pour in the heavy cream (or half and half) and stir. Then add shredded cheese and stir.
Top with chopped cooked bacon and chopped green onions just before serving.
Notes
Thicken Soup.
To thicken the chowder after pressure cooking, you can add a cornstarch slurry. In a measuring cup add 2 tablespoons cold water and 2 tablespoons cornstarch. Then pour in the chowder and stir. After about 3 to 5 minutes it should thicken up.
Another method to thicken the chowder is to pour part of it in a blender and blend for a minute or two and then pour back into the chowder.