Instant Pot Corn Chowder
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
2 tablespoons roasted red pepper , chopped
1 tablespoon chives , chopped
4 tablespoons sour cream
Maldon Sea Salt
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.