Instant Pot Potato Chowder with Corn and Sausage
Prep Time
10 mins
Cook Time
4 hrs
Creamy potatoes, spicy sausage, and sweet pops of corn make this easy Instant Pot potato chowder a great meal prep for weeknights!
Course:
Dinner, Make-Ahead or Freezer Meals, Soup
Keyword:
instant pot, soup
Servings: 4
Ingredients
- 1 large yellow onion diced
- 6-8 red potatoes sliced in 1” cubes (about 2 lbs)
- 2 cups corn kernels frozen, canned, or fresh
- 4 cups vegetable or chicken broth use concentrate if prepping for later
- ⅛ teaspoons salt
- 1 lb of sliced Italian sausage
- 2 ⅔ tablespoons cornstarch
- ½ cup half and half
- 1 cup shredded cheddar cheese
Instructions
Prep Ahead:
-
Chop the potatoes and onions and add to a large resealable bag or container, along with the corn, broth concentrate, salt, and sausage.
-
Shred the cheese, if needed, and store in a separate bag or container.
Prepare From Prepped:
Instant Pot Instructions:
-
Add the bag of vegetables and broth to the Instant Pot. Secure the lid and set to High Pressure, 20 minutes, with quick pressure release.
-
After the soup has cooked, remove 2-3 tablespoons of liquid and combine in a small bowl with cornstarch, stirring to make a smooth slurry.
-
Add the slurry back into the pot, then stir in the half and half.
-
Serve the soup with shredded cheese on top, if desired.
Slow Cooker Instructions:
-
Add the bag of vegetables and broth to the slow cooker and secure the lid.
-
Cook on low for 4 hours, high for 2 hours, until the potatoes are soft and falling apart and the sausage is cooked all the way through.
-
remove 2-3 tablespoons of liquid and combine in a small bowl with cornstarch, stirring to make a smooth slurry.
-
Add the slurry back into the pot, then stir in the half and half.
-
Serve the soup with shredded cheese on top, if desired.
Stovetop Instructions (cornstarch not needed here)
-
Add the contents of the bag of vegetables and sausage, including broth, to a pan over medium heat.
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Bring the contents of the pot to a rolling simmer.
-
Lower the heat and cook, 40-50 minutes, until the potatoes are cooked all the way through and starting to fall apart, and the sausage is cooked through.
-
Stir in the half and half and heat through.
-
Serve the soup with cheese on top, if desired.
Make From Fresh:
Instant Pot Instructions:
-
Add all the ingredients to the Instant Pot except for the cornstarch and half and half. Secure the lid and set to High Pressure, 20 minutes, with quick pressure release.
-
After the soup has cooked, remove 2-3 tablespoons of liquid and combine in a small bowl with cornstarch, stirring to make a smooth slurry.
-
Add the slurry back into the pot, then stir in the half and half.
-
Serve the soup with shredded cheese on top, if desired.
Slow Cooker Instructions:
-
Add all the ingredients except for the cornstarch and the half and half, and secure the lid. Cook on low for 4 hours, high for 2 hours, until the potatoes are soft and falling apart and the sausage is cooked all the way through.
-
remove 2-3 tablespoons of liquid and combine in a small bowl with cornstarch, stirring to make a smooth slurry.
-
Add the slurry back into the pot, then stir in the half and half.
-
Serve the soup with shredded cheese on top, if desired.
Stovetop Instructions (cornstarch not needed here)
-
Heat 2 tablespoons of olive oil over low heat until shimmering, and then add the onions and cook until starting to soften, about 3-5 minutes.
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Add the chopped potatoes, corn, broth, and salt and bring to a rolling simmer.
-
Turn the heat to low and cook, 40-50 minutes, until the potatoes are cooked all the way through and starting to fall apart, and the sausage is cooked through.
-
Stir in the half and half and heat through.
-
Serve the soup with cheese on top, if desired.
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