Instant Pot Ham Potato And Corn Chowder Recipes

INSTANT POT HAM POTATO AND CORN CHOWDER

Steps:

• Set the Instant Pot to "Sauté" and add the butter to melt. Once melted, add the ham bone. Sear the ham bone on each side, approximately 1-2 minutes.
• Add the onion and sauté until translucent. Add the minced garlic and cook for 30 seconds.
• Season with thyme, rosemary, and add the bay leaves. Stir and cancel the sauté function on the pot.
• Add the chicken stock, potatoes, and cooked ham to the pot. Season with the salt and pepper. Close and lock the lid, move the valve to "Sealing" and cook on high pressure for 10 minutes.
• At the end of the cook cycle, do a controlled quick release to remove any remaining steam/pressure in the pot. Remove the ham bone and turn the pot to the sauté setting.
• Pour in the half and half. To a glass measuring cup, combine the water and cornstarch. Mix well. Stir the cornstarch mixture into the soup. Stir frequently until the soup has thickened and reached a creamy consistency.
• Add in the corn, stir to incorporate and warm through 1-2 minutes.
• Season with salt and pepper, if needed. Garnish with cooked bacon, shredded cheddar cheese and freshly chopped thyme.

INSTANT POT® POTATO, CORN, AND BACON CHOWDER

Steps:

• Set a 6-quart multi-functional pressure cooker (such as Instant Pot®) to Saute function. Add bacon and cook and stir until brown and crispy, 6 to 8 minutes. Transfer to a paper towel-lined plate, leaving any scraps and grease in the pot. Add onions and garlic. Cook, stirring frequently, until onions are translucent and garlic is fragrant, 2 to 3 minutes. Stir in bacon, potatoes, corn, vegetable stock, thyme, cayenne pepper, then the salt and pepper.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Whisk together heavy cream and flour in a small bowl. Set aside.
• Select Sauté setting and bring to a boil. Stir in the heavy cream mixture and cook, stirring frequently, until mixture is slightly thickened, 4 to 5 minutes. If mixture is too thick, add additional vegetable stock as needed to reach desired consistency.
• Garnish with shredded Cheddar cheese and green onions. Serve immediately.