Poblano Corn Chowder
Servings Prep Time
8servings 10minutes
Cook Time
Servings Prep Time
8servings 10minutes
Cook Time
  • 1tablespoon olive oil
  • 1large oniondiced
  • 2large carrotspeeled and diced
  • 2stalks celerypeeled and diced
  • 1lagre poblano pepperribs and seeds removed, finely diced*
  • 2cloves garlicminced
  • 3 1/2cups chicken broth
  • 1/2teaspoon thymedried
  • 1teaspoon salt
  • 1/2teaspoon black pepper
  • dash red pepper flakes
  • 4cups potatoespeeled and cubed
  • 3tablespoons cornstarch
  • 3tablespoons Water
  • 2cups half and half
  • 4cups cornfrozen
  • dash hot sauceoptional
  1. Select Saute and add oil to the Instant Pot. When oil is hot, add the onion, carrots, and celery, and cook, stirring occasionally, until tender, about 5 minutes.
  2. Add poblano pepper and garlic. Cook for 1 more minute.
  3. Add half of the chicken broth, thyme, salt, pepper, red pepper flakes, and parsley to the pot.
  4. Put the steamer basket in the pressure cooker pot. Add the diced potatoes.
  5. Lock the lid in place, select Manual and adjust to high pressure cooking. Set time to cook for 4 minutes. When timer beeps, turn off pressure cooker, allow natural release for 5 minutes, then do a quick pressure release. Carefully remove potatoes and steamer basket from the pressure cooking pot.
  6. In a small bowl, dissolve cornstarch in 3 tablespoons water. Select Simmer and add cornstarch mixture to the pot stirring constantly until mixture thickens.
  7. Gradually whisk in the remaining chicken broth. Stir in half and half, corn, and potatoes; heat through but do not bring to a boil.
  8. Add a dash of hot sauce, if desired. Garnish with fresh parsley. Enjoy!