Instant Pot ham, potato and corn chowder….

Honestly, this Instant Pot Ham, Potato and Corn Chowder is life-changing* and I can practically guarantee that once you’ve made this once, it’ll be a regular addition to your weekly meal plan.

*OK, life-changing may be a slight exaggeration but it’s AMAZING!

**Also, I should say that the photos don’t do this justice as it was a grey day outside (hence the need for comfort food like this) and there was no way any amount of editing was going to pep them up!

I’m really loving my Instant Pot now that I’m starting to get a bit braver with it! When I first got it, I honestly looked at it and thought that there were way too many settings but now I absolutely love it and use it all of the time.  I even cleaned out the cupboard where it lives so I could get access to it easier last weekend – I hate clearing our cupboards so that should give you an idea of how I feel about it! 

I made a version of this ham potato and corn chowder a while ago in a pan when I had some leftover potatoes and gammon from a Sunday dinner and I enjoyed it that much that I wanted to make it in bigger quantities so I could freeze some which is where this recipe came from.  I do tweak it every now and again and might use chicken and peas instead of gammon and corn if that’s what I have in but this definitely is my favourite version.

Instant Pot ham, potato and corn chowder....

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Honestly, this Instant Pot Ham, Potato and Corn Chowder is one of the tastiest meals I can cook. It's perfect for batch cooking and tastes even nicer when you have leftovers for lunch the next day.

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Ingredients

• Leftover cooked gammon chopped into small pieces or 4 slices of uncooked bacon, again chopped into small pieces.
• 2 cloves of garlic, crushed
• 1 onion, diced or a handful or two of frozen diced onion
• 4 large potatoes (baked potato size)
• 1 large tin sweetcorn
• 900ml vegetable stock
• 1 teaspoon dried mixed herbs
• 1/2 teaspoon cayenne pepper
• 200ml double cream
• 3 tablespoons flour
• Chopped fresh chives to serve

Instructions

1. Turn the Instant Pot to the Saute function and if you're using bacon then saute it with the onions and garlic in a little olive oil. If you're using leftover gammon which is what I use when I make this then just saute the onions and garlic first up until the onions are almost translucent and then add in your gammon and saute until that's warmed through which should only take a couple of minutes.
2. Use a little bit of the vegetable stock to deglaze the bottom of the Instant Pot dish - basically pour a bit in and make sure you use a wooden spoon to get any of the sticky brown bits from the bottom as they can cause the whole meal to burn when you move to the next bit. They're the tasty bits anyway.
3. Next, add in the vegetable stock, sweetcorn, potatoes, herbs and cayenne pepper and switch the Instant Pot to Pressure cook.
4. Set it for 10 minutes on high pressure.
5. When the time's up, follow the Instant Pot instructions and do a quick release (my way is probably not the safest).
6. Mix the flour in with the double cream and just put it to one side for now.
7. Turn the Instant Pot to Saute again and bring the mix to the boil.
8. Add in the cream and flour mix and stir constantly until the mixture starts to thicken.
9. Season to taste and serve with some fresh chives.

Is an Instant Pot worth the money?  Have a read here if you want to find out what I think. 😀

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