Ingredients

The following ingredients have 8 Servings
  • 3 cups chicken broth
  • 1 pound mini colorful potatoes (see note)
  • 1 (12 oz) package of smoked sausage, sliced thinly (I used smoked chicken sausage)
  • 1 rib of celery, diced
  • 1 cup diced onion
  • 8 oz baby carrots (or you can cut 3-4 large carrots)
  • 1 tsp garlic powder
  • 1 tsp dried parsley
  • ½ tsp dried thyme
  • ½ tsp black pepper
  • ¼ tsp salt
  • 1 cup frozen corn or 1 can of corn, drained
  • 1 (14 oz) can green beans, drained
  • ⅔ cup half and half (you can also use milk or cream)
  • 4 Tbsp cornstarch
  • ½ cup shredded parmesan cheese

Instruction

  • Add broth, potatoes, sausage, celery, onion, carrots, garlic powder, parsley, thyme, pepper, salt and corn to the Instant Pot. 
  • Cover and secure the lid. Make sure the valve is set to sealing. Set the manual/pressure cook button to 3 minutes. Let the pot sit for 5 minutes and then move the valve to venting. Remove the lid.
  • Stir in the green beans. In a small bowl stir together the half and half and the cornstarch together until very smooth. Stir a few tablespoons of hot soup into the mixture. This will help prevent curdling. Then add the mixture into the Instant Pot. Turn the Instant Pot to the saute setting. In a few minutes your soup will thicken a bit.
  • Unplug the pot and then add in the parmesan cheese. Salt and pepper to taste. Serve the chowder and enjoy!