Pressure Cooker Potato Corn Chowder – Healthy Instant Pot Freezer Meal
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Pressure Cooker Potato Corn Chowder

Pressure Cooker Potato Corn Chowder. Another delicious healthy Instant Pot Freezer Meal that you can just dump in the pressure cooker. Incredibly creamy, delicious and filling on a cold day.
Prep Time5 mins
Cook Time8 mins
Total Time13 mins
Keyword: Pressure Cooker Potato Corn Chowder
Servings: 4
Calories: 242kcal
Author: RecipeThis.com

Ingredients

Recipe Ingredients:

  • ½ Kilo White Potatoes
  • 1 Can Sweetcorn
  • 1 Can Coconut Milk
  • Leftover Vegetable Scraps
  • Salt & Pepper

Instructions

  • Peel and dice your potatoes into medium chunks and any vegetables that you’re using. Drain a can of sweetcorn and place it into a zip loc bag along with the potatoes and vegetables. Pour in the coconut milk and season with salt and pepper.
  • Zip up and shake so that the ingredients can mix in naturally. Place in the freezer and get out when you want to cook it.
  • Place your potato corn chowder in the Instant Pot Pressure Cooker from frozen and remove the zip loc bag. Pour over a cup of cold water and place the lid on the pressure cooker.
  • Set the valve to sealing and cook for 8 minutes on manual pressure.
  • Use QPR and using a hand blender, blend ¾ of the chowder.
  • Serve warm with buttery bread.

Notes

My pressure cooker potato corn chowder was a quick recipe from leftovers. You could triple the recipe size and make 3 freezer meals from it instead of the 1 we made.

 

I recommend that you blend about ¾ of the potato corn chowder that way you can still enjoy pieces of potato without it just feeling like baby food. To avoid weighing and measuring just think ½ kilo is just over a pound of potatoes, and a small can of sweetcorn along with a medium can of coconut milk.

 

It saves getting out your cups and your weighing scales. Leftover vegetable scraps = any vegetables that you didn’t use up from meal prep. Or if you have some vegetables that need eating from the bottom of your fridge. For example, we used 1 stick of celery and 2 carrots in ours.

 

To reheat from frozen: Pour the contents from the bag into the Instant Pot. Place the lid on and set the valve to sealing. Cook for 0 minutes on manual. Use quick pressure release and serve with your warm bread.

Nutrition

Calories: 242kcal | Carbohydrates: 8g | Protein: 2g | Fat: 23g | Saturated Fat: 21g | Cholesterol: 0mg | Sodium: 17mg | Potassium: 350mg | Fiber: 2g | Sugar: 3g | Vitamin C: 6.3% | Calcium: 2.2% | Iron: 12.9%