Ingredients
- 2 tablespoons olive oil
- 8 ounces smoked sausage, diced
- 2 slices bacon, diced
- 1 medium onion, chopped
- 1 large russet potato, chopped
- 3 cups chicken broth
- 2 ears corn, kernels cut from cob
- 2 ears corn, cut into 1-inch rounds
- 1 (14 ounce) can coconut milk
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 tablespoons potato starch (Optional)
- 1 tablespoon water (Optional)
Why This Dish Is So Special
Cooking Hints
- Don’t skip sautéing the sausage and vegetables before pressure cooking; this step adds extra depth to the chowder.
- Adjust the thickness by adding more broth for a thinner soup or cooking a bit longer with the lid off to thicken it up.
Step 1
Turn on your Instant Pot to the sauté setting and pour in a splash of olive oil. Toss in the sausage and bacon, stirring often, and cook for about 2 minutes until they start to brown. Add the chopped onion and cook everything together until the onion softens, around 3 minutes. Stir in the potatoes and let them sauté for another minute. Pour in the chicken broth and bring it to a boil for just a minute. Then, add the corn kernels and the corn cob rounds, give it a good stir, close the lid, set the pressure to high, and cook for 6 minutes.
Step 2
Once the cooking time is up, let the pressure release naturally—it could take anywhere from 10 to 40 minutes depending on your cooker. When the pin drops, carefully open the lid. Switch back to sauté mode and bring the chowder to a gentle boil. Stir in the coconut milk, then season with salt and pepper to taste. Let it simmer for about 5 minutes, so the soup thickens a bit. If you want it even thicker, mix some potato starch with water and stir that in until it’s fully combined.
