Ingredients
- 4 cups corn (fresh or frozen)
- 2 cups potato, peeled and cubed
- 2 tbsp butter
- 1 bay leaf
- 1 tbsp garlic, minced
- 1 medium onion, chopped
- 1/2 cup celery, chopped
- 1 cup carrot, chopped
- 2.5 cups chicken stock (or vegetable broth for vegetarian)
- 1 cup milk
- 1 cup heavy cream
- 1/4 cup flour
- 1 tsp thyme
- 1/4 tsp cayenne pepper
- Salt and pepper to taste
- Green onion or parsley, for garnish
Instructions
- Set Instant Pot to ‘Sauté’ mode. Melt butter and add onion, celery, carrots, and garlic. Cook until onion softens.
- Add corn, potatoes, thyme, cayenne, salt, pepper, chicken stock, and milk. Stir well.
- Close lid, set valve to ‘Sealed,’ and cook on ‘Manual’ for 10 minutes.
- Let pressure release naturally for 10 minutes, then carefully quick release the rest.
- Whisk flour into cream until smooth. Switch Instant Pot back to ‘Sauté’ and slowly add cream mixture, stirring constantly until thickened.
- Adjust seasoning if needed and simmer briefly. Garnish with green onion or parsley before serving.
Notes
- Use frozen corn for convenience—it works as well as fresh.
- For a gluten-free version, swap flour for cornstarch or a GF blend.
- Blend partially for a creamier texture or leave chunky.
- Stir in shredded cheese at the end for a cheesy twist.
- Add fresh herbs like dill or basil for an aromatic finish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 7g
- Sodium: 460mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 45mg
