Hearty Instant Pot Corn Chowder
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April is that weird month where they say it comes in like a lion and goes out like a lamb. Or is is the other away around? Oh well, it doesn’t really matter as in Wisconsin? It can either be 75 degrees out or snowing with sub zero temps. I know that chowder normally seems like a fall weather or even a winter item, but it works pretty well for us year round – our Hearty Instant Pot Corn Chowder.
Does The Instant Pot Really Cook That Fast?
One of the big appeals of the Instant pot when you first start to look at it is how quickly it claims to cook food. I know it’s what first attracted me to this new kitchen appliance. Being able to cook an entire Sunday dinner in 15 minutes or less sounded very appealing, but also a little too good to be true Let’s take a closer look at how fast the Instant Pot actually cooks your food.
Let me start by pointing out that it does indeed cook pretty fast. It really shines on dishes like stews or roasts that would otherwise take a long time on the stove or in the oven, and even longer in the slow cooker.
Truth be told, the claims that it can cook chicken breast in 5 minutes, or a roast in 20 minutes, are a little misleading. While that is the time the food needs to cook under pressure, the actual time before you can eat is longer because it has to come up to pressure first. This process can take anywhere from ten minutes to half an hour. The fuller the pot, the colder (or even frozen) the ingredients, and the bigger the cut of meat, the longer it will take to come up to pressure. Once it does, the countdown timer will start.
After the food has cooked for the allotted time, it takes a little while before you can safely open the pot and serve your meal. There are two options and which one you choose depends on the meal you’re preparing. The first is to release the pressure through the vent in the lid. This causes hot steam to escape and the pressure to go down within a matter of minutes. Once that’s done, you’ll be able to open the lid and serve the food.
The second option is a process called Natural Pressure Release (NPR). Whenever a recipe calls for this, you shouldn’t turn the valve to release the pressure. Instead, you let the pot sit until the pressure releases on its own. This process takes about 25 to 45 minutes and allows the food to continue cooking, until the pressure valve drops down and you are able to open the pot… It’s important to allow for this additional time when preparing a meal in the Instant Pot.
All in all, you won’t be able to cook your meals in a matter of minutes. You have to figure in the time it will take for the pot to come up to pressure, and for some recipes, additional time to allow the pressure to slowly drop back down. Does this mean the Instant Pot isn’t fast? Of course not. It’s still a much quicker method of cooking roasts, beans and the likes than any other cooking style. In short it’s not super-fast for everything, but great for things that take a long time otherwise.
As an added bonus, once you add everything to the pot, it is hands-free cooking. You don’t have to stir pots or babysit the food. Instead, you can work on something else, or relax for a bit while dinner cooks itself.
Our Hearty Instant Pot Corn Chowder
You will need:
6 large red potatoes, diced
2 lbs of frozen corn
1/2 yellow onion, diced
3 C vegetable brother
1 C shredded sharp cheddar cheese
3 C half and half
2 tbsp corn starch
3 tbsp unsalted sweet cream butter
Directions:
- Dice the red potatoes and onions and set aside
- Place the IP on saute mode
- Add butter and onion and saute until the onions become translucent
- Add the broth, potatoes, and corn
- Place the lid onto the IP and seal the steam valve
- Set to manual high pressure for 10 minutes
- Once the timer goes off, release the steam
- Once the steam has gone, using a small bowl, mix in the cornstarch and 3 tbsp water until blended
- Stir into the chowder
- Place the IP on saute and bring to a boil
- Mix in the half and half and cheddar cheese
- Turn IP off and allow chowder to sit for 5 minutes before enjoying!
Print off our Instant Pot Corn Chowder recipe here:
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Check out our other Instant Pot Recipes HERE
Hearty Instant Pot Corn Chowder
I know that chowder normally seems like a fall weather or even a winter item, but it works pretty well for us year round – our Hearty Instant Pot Corn Chowder.
Ingredients
- 6 large red potatoes, diced
- 2 lbs frozen corn
- 1/2 yellow onion, diced
- 3 cups vegetable broth
- 1 cup shredded sharp cheddar cheese
- 3 cups half and half
- 2 tbsp corn starch
- 3 tbsp unsalted sweet cream butter
Instructions
- Dice the red potatoes and onions and set aside.
- Place the IP on saute mode.
- Add butter and onion and saute until the onions become translucent.
- Add the broth, potatoes and corn.
- Place the lid onto the IP and seal the steam valve.
- Set to manual high pressure for 10 minutes.
- Once the timer goes off, release the steam.
- Once the steam has gone, using a small bowl, mix in the cornstarch and 3 tbsp water until blended.
- Stir into the chowder.
- Place the IP on saute and bring to a boil.
- Mix in the half and half and cheddar cheese.
- Turn IP off and allow chowder to sit for 5 minutes before enjoying!
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Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 592Total Fat: 25gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 71mgSodium: 555mgCarbohydrates: 79gFiber: 7gSugar: 12gProtein: 19g
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