Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons oil or butter
  • 1 small onion, diced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced ((or diced jalapeno))
  • 1 tablespoon minced garlic
  • 3 cups vegetable broth ((or water or chicken broth))
  • 1/2 tsp each salt and pepper
  • 2 teaspoons Italian Seasoning
  • 6 small potatoes, cubed
  • 2 cups corn ((about 4 ears of corn))
  • 2 cups heavy cream ((or half and half))
  • 1 cup shredded cheddar cheese
  • 1/2 cup cooked bacon, chopped
  • 1/2 cup chopped green onions

Instruction

  • Press the Saute button for High. Wait until the display says "Hot" and then add oil or butter.
  • When the oil is hot, add the chopped onions, green and red bell peppers and cook for about 3 minutes, stirring frequently. Add minced garlic and stir for about 1 minute.
  • Pour in the water (vegetable or chicken broth).
  • Add salt, pepper, and Italian Seasonings
  • Add the potatoes and corn
  • Place the lid on the Instant Pot and move the pressure release valve to the SEALING position. Select MANUAL or PRESSURE COOK (depending on model) and HIGH PRESSURE and use the +/- button to adjust the cooking time to 10 minutes.
  • After the Instant Pot has finished pressure cooking, do a controlled quick release by carefully moving the pressure release valve to the VENTING position and then moving back to the SEALING position. Do this several times. It may take about 2 minutes.
  • Pour in the heavy cream (or half and half) and stir. Then add shredded cheese and stir.
  • Top with chopped cooked bacon and chopped green onions just before serving.