Instant Pot® Corn Chowder with Smoked Sausage recipe
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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 1 tablespoon water
Nutrition Info
- 482.9 caloriescarbohydrate: 29.4 gcholesterol: 35.1 mgfat: 35.7 gfiber: 4 gprotein: 14.8 gsaturatedFat: 18.8 gservingSize: -sodium: 1443.2 mgsugar: 4.6 gtransFat: : -unsaturatedFat: : -
Directions Instant Pot® Corn Chowder with Smoked Sausage
Directions
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Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil. Add sausage and bacon to the hot oil and cook for 2 minutes, stirring constantly. Add onion and cook until tender, about 3 minutes longer. Add potato and saute 1 more minute. Add chicken broth and bring to a boil for 1 minute. Stirring, add corn kernels and corn cob rounds. Close and lock the lid. Choose high pressure and set timer for 6 minutes.
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.
Turn on the saute function and bring chowder to a boil. Add coconut milk and season with salt and pepper. Continue boiling until liquid has evaporated a bit and chowder has thickened, about 5 minutes. To increase thickness if desired, mix potato starch and water together in a bowl and add to the pot, stirring constantly until incorporated.