Instant Pot Chicken Corn Chowder (Video)

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Lena

2.5 cups chicken (**boneless skinless breasts or thighs diced into ½ inch cubes. )

2.5 cups potato (**peeled & diced into 1 inch cubes. I used Yukon gold potatoes)

15,25 oz Sweet Corn (**whole kernel. 432 g. Canned corns drained or use frozen corn thawed.)

15.25 oz Cream of Corn (**canned)

½ cup carrots (**roughly chopped)

½ cup red bell pepper (**roughly chopped)

1 cup onion (**roughly chopped. Use yellow.)

2 tbsp garlic (**minced)

6 strips bacon (**roughly chopped)

2 tbsp Unsalted Butter

½ tbsp Olive Oil (**or any neutral oil)

Seasonings

¼ tsp Paprika

1 tsp dijon mustard paste

1.5 tsp Black Pepper (**ground)

1 tbsp Worcestershire sauce

Liquid

2 cups chicken stock (**I used 2 tbsp better than bouillon paste diluted in 2 cups warm water. Use more if you prefer thin chowder.)

Dairy

1 cup whole Milk

1 cup Heavy Whipping Cream (**or half and half)

½ cup cheddar cheese (**Use sharp or mild. I used pre-shredded sharp cheddar.)

Thickener

3 tbsp Cornstarch (**diluted in 3 tbsp water to form a slurry. For thin chowder use 2 tbsp cornstarch. )

Garnish

fresh parsley (**chopped)

black pepper (**crushed)

Bacon (**crispy fried bacon bits. Use as much as you love)

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subheading: Equipment Used:

Instant Pot DUO 6 quart

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