Instant Pot Cheesy Bacon and Corn Chowder

Directions

1. 1
   Heat the Instant Pot using the
2. 2
   Saute-Normal function.
3. 3
   Add the bacon (stirring occasionally) and cook until it is crisp— about 5 minutes.
4. 4
   Remove the bacon and set it aside to drain on a paper towel.
5. 5
   Next, add the onion, carrot, and celery. Cook for 5-7 minutes, or until the vegetables are tender and the onions are translucent.
6. 6
   Add the garlic and cook for an additional minute.
7. 7
   Tie the thyme stems together using kitchen twine or remove the leaves from the stems and chop them.
8. 8
   Add the thyme, corn kernels, chicken stock, salt, and pepper. Lock the lid and ensure the vent is in the “sealing” position.
9. 9
   Turn the Instant Pot to “Pressure Cook Manual - High Pressure, Normal” and set the timer to 10 minutes. 
10. 10
    It will take a few minutes for the Instant Pot to come to pressure and then it will begin counting down from 1
11. 11
    Once the pressure cooking has finished, release the steam manually by turning the valve to the “venting” position. 
12. 12
    Be careful! It will steam and may splatter— I recommend using a long spoon or pair of tongs to move the valve (not your bare hand).
13. 13
    Next, use an immersion blender to blend the chowder to your desired consistency. If you don’t have an immersion blender, you can also use a traditional blender or food processor.
14. 14
    Add the shredded cheddar cheese and heavy cream to the soup. Stir until the cheese has dissolved fully. 
15. 15
    Serve warm— topped with the reserved bacon and additional cheddar cheese, if desired.
16. 16
    This chowder can be stored in an airtight container in the refrigerator for up to 3 days.
17. 17
    Reheat in the microwave or on the stovetop over low heat.