Ingredients
- 1 medium yellow onion, chopped
- 1 tablespoon butter
- 2 cups frozen corn
- 2 cups chicken broth
- 1 (12 fluid ounce) can evaporated milk
- ½ cup instant potato flakes
- ½ teaspoon dried thyme
- ½ teaspoon minced garlic
- ½ teaspoon dried chives
- salt and ground black pepper to taste
Why This Recipe Is So Enjoyable
Tips For Better Flavor
- Avoid overcooking the potatoes to keep them from turning mushy.
- Stir well after pressure cooking to blend the flavors evenly.
Directions
Turn your Instant Pot to the sauté setting. Once it’s hot, toss in the butter and chopped onion. Cook it, stirring occasionally, until the onion softens and starts to brown—this usually takes about 5 minutes. Next, add the corn and chicken broth to the pot, then switch off the sauté mode. Seal the lid and set the pot to cook on high pressure for 5 minutes. It’ll take around 10 to 15 minutes for the pressure to build up before the timer starts. When the cooking time is up, carefully release the pressure using the quick-release method. Once it’s safe to open, take off the lid and stir in the evaporated milk, potato flakes, thyme, garlic, chives, salt, and pepper. Give everything a good mix, then serve the chowder right away while it’s nice and warm.
