Instant Pot Potato, Corn, and Bacon Chowder Recipe

Set a 6-quart multi-functional pressure cooker (such as Instant Pot®) to Saute function. Add bacon and cook and stir until brown and crispy 6 to 8 minutes. Transfer to a paper towel-lined plate leaving any scraps and grease in the pot. Add onions and garlic. Cook stirring frequently until onions are translucent and garlic is fragrant 2 to 3 minutes. Stir in bacon potatoes corn vegetable stock thyme cayenne pepper then the salt and pepper.

Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.

Release pressure carefully using the quick-release method according to manufacturer's instructions about 5 minutes. Unlock and remove the lid.

Whisk together heavy cream and flour in a small bowl. Set aside.

Select Sauté setting and bring to a boil. Stir in the heavy cream mixture and cook stirring frequently until mixture is slightly thickened 4 to 5 minutes. If mixture is too thick add additional vegetable stock as needed to reach desired consistency.

Garnish with shredded Cheddar cheese and green onions. Serve immediately.