Pressure Cooker Potato Corn Chowder
  • ½ medium onion chopped
  • 1 tablespoon olive oil
  • 16 ounces vegetable broth
  • 4 potatoes peeled and cubed
  • 1 - 12 ounce bag frozen corn
  • 1 cup milk divided
  • ½ teaspoon salt
  • 1 teaspoon Old Bay Seasoning
  • 1/3 cup all-purpose flour
  1. Turn on the pressure cooker to soup setting. Add oil and onion. Stir until beginning to become translucent. Add broth and potatoes to the pot.
  2. Place the lid on the pressure cooker and ensure that the valve is closed. Cook on soup setting for 10 minutes. Turn off and open pressure release valve. Allow pressure to fully release before opening.
  3. Add frozen corn, ½ cup milk and seasonings to potatoes. Turn on to soup setting.
  4. In a small bowl whisk together ½ cup milk and flour. Slowly pour this mixture into the pressure cooker, stirring constantly to prevent lumps.
  5. Return the lid to the pressure cooker. Cook for 5 minutes, until boiling. Turn off pressure cooker and open pressure release valve.
  6. Allow to cool slightly before serving.