Creamiest Instant Pot Corn Chowder

🧂 Ingredients

• 1 tbsp olive oil
• 6 Yukon gold potatoes, chopped
• 4 cups frozen or fresh corn
• 1 yellow onion, diced
• 3 celery stalks, diced
• 1 red or green pepper, diced
• 4 cloves garlic, minced
• 1 tsp thyme
• 1 tsp paprika
• 1/2 tsp salt & pepper
• 6 cups chicken broth
• 1/3 cup heavy cream
• 2 tsp lemon juice
• 6 slices turkey or pork bacon, cooked & crumbled
• 4 green onions, sliced
• 1/4 cup fresh cilantro, chopped

Instructions

• 1 Add all ingredients to Instant Pot in the order in which they are listed, except
  for heavy cream and lemon juice. Place lid on Instant Pot and make sure valve is
  set to seal.
• 2 Press the pressure cook button and set to high, then cook for 3 minutes. Instant
  Pot will take about 5-10 minutes to come to pressure then pressure cook for 3
  minutes. Meanwhile, cook bacon and prepare desired toppings.
• 3 Do a quick release of the pressure on the Instant Pot by flicking the switch at
  the top with a spoon. Open the lid when pressure gauge has dropped and the lid
  opens easily.
• 4 Optional: blend about half the soup with an immersion blender to make it thicker
  and creamier. Stir in heavy cream and lemon juice, then serve in bowls with
  desired toppings and enjoy!

Nutrition Info