Instant Pot® Potato, Corn, and Bacon Chowder

Ingredients

• 4 slices bacon , diced
• 1 onion , diced
• 3 cloves garlic , minced
• 4 medium potatoes , peeled and cubed
• 1 package frozen corn kernels , 16 ounce
• 4 cups vegetable stock , or more as needed
• 1 teaspoon dried thyme
• 1 pinch cayenne pepper
• salt and ground black pepper to taste
• 0.75 cups heavy cream
• 3 tablespoons all-purpose flour
• 0.25 cups shredded Cheddar cheese , or to taste
• 2 tablespoons chopped green onions , or to taste

Instructions

1. 1

   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.

2. 2

   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.

3. 3

   Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

4. 4

   Whisk together heavy cream and flour in a small bowl. Set aside.

5. 5

   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.

6. 6

   Garnish with shredded Cheddar cheese and green onions. Serve immediately.