Sausage, Corn & Potato Chowder {Instant Pot Recipe}

If you’re in need a super, ridiculously simple yet delicious soup for your Instant Pot or pressure cooker then this needs to make it to your pot as soon as possible.  For some reason, I had every single ingredient in my pantry or freezer to make this happen in literally no time.  When the husband took a bite, he asked for a bigger spoon so he could make more enter the mouth at at time.  Yeah, it really was that good!  Want to give it a try?  Come follow along with this super dump all the ingredients in the pot and push a button direction.

First things first..I really believe most meals should include onions.  So that’s where we start.  Push the saute button on your pot and when the pot reads hot, add in 1 TBS oil of choice (I used EVOO) and one medium onion diced. You’ll want to saute the onions for 3-5 minutes.

Once that’s done, add in your chopped smoked sausage and let it saute for about 2 minutes.

After that, it’s time to dump the rest of the ingredients besides the creamed corn into the pot

and set on soup for 5 minutes. Make sure the pot is set to sealing.

It will take a few minutes for the pot to come to pressure since the ingredients are cold.  No worries though, what comes out when finished will make up for the time.

When the 5 minute timer goes off, you can allow for a natural pressure release of 5 minutes and then release remaining pressure.  Put the pot on saute and stir in the creamed corn.  Allow to saute for about 2 minutes and then serve.

Print Recipe

Sausage, Corn & Potato Chowder {Instant Pot Recipe}

Servings

servings

Ingredients

• 1 package skinless smoked sausage links I used Eckrich
• 1 TBS Oil I used EVOO
• 1 medium onion, chopped
• 2 cups 2% milk
• 2 cups frozen hash browns with peppers and onions O'Brien
• 1 1/2 cups frozen corn
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 14.5 oz can cream-styled corn
• shredded cheese and chives for garnish

Servings servings Ingredients 1 package skinless smoked sausage links I used Eckrich 1 TBS Oil I used EVOO 1 medium onion, chopped 2 cups 2% milk 2 cups frozen hash browns with peppers and onions O'Brien 1 1/2 cups frozen corn 1/2 tsp salt 1/4 tsp black pepper 1 14.5 oz can cream-styled corn shredded cheese and chives for garnish

Instructions

1. Push saute feature on Instant Pot and allow for pot to come to pressure. When the pot reads hot add the oil and add onion. Saute for about 3-5 minutes.
2. When done, add chopped smoked sausage to the pot and stir. Saute for about 2 minutes.
3. Add milk, potatoes, sausage, frozen corn kernels, salt and pepper. Close lid and seal pot. Press the soup button and adjust time to 5 minutes.
4. When done, allow for a 5 minute natural pressure release. After 5 minutes, release remainder of pressure and open pot.
5. Push the saute button and add in 1 can of cream-style corn. Allow to boil/saute for about 2 minutes and serve.

Recipe Notes

Recipe adapted from Eckrich

Share this Recipe