Ingredients:
2 tablespoons butter
1/2 cup carrot , chopped
1/2 cup celery , chopped
1/2 cup white onion , chopped
1 medium Russet potato , peeled and chopped
2 cups chicken stock
1 bay leaf
2 1/2 cups frozen corn , divided
1 cup heavy cream
2 tablespoons cornstarch
1/2 teaspoon Kosher salt
1/2 teaspoon freshly ground pepper
GARNISH:
2 tablespoons roasted red pepper , chopped
1 tablespoon chives , chopped
4 tablespoons sour cream
Maldon Sea Salt
Instructions:
Heat inner pot of Instant Pot to saute, add butter and melt.
When butter has melted, add carrot, celery, white onion and chopped potato. Saute for 4-5 minutes, or until vegetables start to soften and become fragrant.
Add chicken stock, bay leaf and 1 cup frozen corn.
Place lid on Instant Pot, turning the vent to "sealed". Change setting to manual, high pressure for 5 minutes.
Allow to naturally release for 10 minutes before removing lid.
Using immersion blender, add cream and cornstarch mixed with 1/4 cup water. Blend until smooth.
Add Kosher salt, black pepper and remaining 1 1/2 cups frozen corn. Stir in while Instant Pot is still on "keep warm" setting and allow to sit for 3-4 minutes.
Ladle into bowls and garnish with roasted red pepper, chives, sour cream and Maldon sea salt.
https://www.savoryexperiments.com/instant-pot-corn-chowder/