INSTANT POT SUMMER CORN CHOWDER

▢¼ cup butter ▢1 onion diced ▢2 large carrots diced ▢32 ounces chicken broth ▢1 cup red potatoes diced ▢2 large zucchini diced ▢4-5 ears of corn corn cut from cob ▢1 teaspoon thyme ▢1 bay leaf ▢½ teaspoon pepper ▢1 teaspoon salt ▢1 cup heavy whipping cream ▢1 cup shredded sharp white cheddar ▢¼ cup flour ▢¼ cup water

INGREDIENTS

Set pressure cooker to saute mode.  Melt butter and add onion.  Cook until onions are translucent.

STEP 1

Add carrots, potatoes, zucchini, and corn. Add thyme, pepper, salt, and bay leaf. Add chicken broth.

STEP 2

Cook on high pressure for 3 minutes.  Use a quick release to release the steam.

STEP 3

Set pressure cooker to saute. Add cream and cheese.  Stir until well combined.

STEP 4

Combine water and flour and stir until well combined. Add to soup. Stir until thickened. Serve immediately.

STEP 5

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