Quick Instant Pot Corn Chowder

Quick Instant Pot Corn Chowder

You know when you think you’re grabbing the paprika but you grab the cayenne by mistake, dump a whole spoonful into the pot, stir it up, and then read the label? Anyone? 

I didn’t think so. But, um, it totally happened when I was first testing this soup. Maybe you have had a similar experience, but if you haven’t, let me spell it out for you: 

S.P.I.C.Y. 

At least thats what happened with this particular mistake. HA! 

But, I made it through that bowl of extra spicy soup and thought, hey, when you taste past the cayenne this is pretty dang good. Once your mouth stops burning and all. (I love spicy food, but this just was a bit too much, something even a half cup of heavy cream stirred in didn’t calm). 

Quick Instant Pot Corn Chowder
Quick Instant Pot Corn Chowder

Assuming you can read the labels on your spice jars, this corn chowder is the stuff summer evenings are made of. At least it is for me, because it reminds me of sitting on the back patio at my mom’s house as a kid, slurping on corn chowder while the sun ducks down behind the mountains and the day’s heat finally gives way to a cool evening breeze. (Hi Mom, maybe you should send me that recipe?!) 

This version is lighter that the one of my childhood (and most chowders, really) — forgoing flour and bacon, it is full of fresh corn flavor and has creaminess from yukon gold potatoes and a splash of the good stuff (half and half). And really, when it’s this hot of a summer, light is what it’s alllll about. 

Quick Instant Pot Corn Chowder

Quick Instant Pot Corn Chowder

Published July 5, 2018 by
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Serves: 4   |    Active Time: 20 minutes



Ingredients:

  • 1/2 large white onion, diced
  • 2 teaspoons minced garlic
  • 1 large carrot, diced
  • 1 green bell pepper, diced
  • 1 teaspoon coconut oil
  • 2 medium yukon gold potatoes, diced
  • 16 ounces frozen corn kernels, thawed, reserve 2 tablespoons for topping
  • 2 tablespoons parsley, minced plus more for garnish
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 bay leaf
  • 2 sprigs fresh thyme
  • 2 cups vegetable broth
  • 1 cup half and half
  • 1-3 dashes of cayenne, to taste
  • Dash of paprika for garnish
  • Optional: shredded cheddar cheese for garnish

  • Directions:

    1. Heat coconut oil in the bottom of an Instant Pot (affiliate link!) on the sauté setting. Add the diced onion, minced garlic, carrot, and bell pepper until the onions are transparent.
    2. Add potatoes, corn kernels, 2 tablespoons minced parsley, salt, pepper, bay leaf, thyme, and broth. Place lid on Instant Pot and turn to the Soup setting, setting the timer to 4 minutes with the vent in the sealed position.
    3. After the timer goes off, release the pressure. Remove the thyme and bay leaf. Using an immersion blender (like this one (affiliate link!)) purée the soup, leaving a few chunks according to you preference. Stir in the half and half, and add cayenne to taste.
    4. Serve soup hot in bowls, topped with a fresh fresh corn kernels, a dash of paprika, minced parsley, and optionally, shredded cheddar.

    Instant Pot Thai Coconut Chicken Curry

    Instant Pot Thai Coconut Chicken Curry

    “Something warm," Oliver answers, when I ask him what he wants to eat on our way back down the canyon from climbing. This time of year, we get sunny winter days that are cool but not cold enough to keep us locked up in the house. When we’re done adventuring, we want something warm to eat, and fast. This Instant Pot Thai Coconut Curry always hits the spot. It helps that once you put all the ingredients in the pressure cooker and lock the lid, you set the timer for just 4 minutes and then you can eat! 

    Instant Pot Thai Coconut Chicken Curry
    Instant Pot Thai Coconut Chicken Curry

    I don't know about you, but in this household curry is in our top ten favorite meals. Valentine's Day is just around the corner (um, tomorrow!!) and it's not a holiday we celebrate much, but making our favorite meal and sharing it together is something we might do. Curry isn't your typical Valentine's Day meal, but I find it's perfect: wholesome, spicy, red, and makes everyone in the house smile. ❤️ ❤️ ❤️ That's all the counts. 

    Instant Pot Thai Coconut Chicken Curry

    Other Valentine's Day dishes to try: 

    Instant Pot Thai Coconut Chicken Curry

    Published February 13, 2018 by
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    Serves: 4   |    Total Time: 15 minutes



    Ingredients:

    • 1 tablespoon coconut oil 
    • 1 pound chicken breast, cubed
    • 1/2 white onion, diced
    • 2 cloves garlic, minced
    • 1 cup cauliflower, chopped into bite-sized florets
    • 1 red bell pepper, sliced
    • 1 orange bell pepper, sliced
    • 1 cup sugar snap peas
    • 1 cup zucchini, sliced
    • 2 tablespoons red curry paste (I used this brand (affiliate link!))
    • 1/2 cup broth
    • 1-1/2 can coconut milk 
    • For serving: rice/cauliflower rice, cilantro, minced Thai chiles or favorite hot sauce

    Directions:

    1. Heat coconut oil in the bottom of your Instant Pot (affiliate link!) on the Sauté setting. Once oil glistens, place the cubed chicken in the pot, browning on each side for about 3 minutes.
    2. Place onion and garlic in the pot, and sauté, stirring occasionally, for 2 minutes.
    3. Add chopped cauliflower, sliced bell peppers, snap peas, zucchini to the pot along with the red curry paste, broth and coconut milk, and stir everything until incorporated.
    4. Close and lock lid on Instant Pot and change to “Soup” setting. Set timer for 4 minutes, with the vent in the sealed position.
    5. When the timer goes off, release the pressure and unlock the lid. Serve curry with your choice of rice or cauliflower rice, and garnish with cilantro. Top with minced Thai chiles or your favorite hot sauce for extra heat!

    Instant Pot Thai Coconut Chicken Curry

    Gluten-Free Slow Cooker Creamy Wild Rice, Chicken & Mushroom Soup (Instant Pot recipe!)

    Gluten-Free Slow Cooker Creamy Wild Rice, Chicken & Mushroom Soup

    This creamy soup with wild rice, chicken, and mushrooms is comfy, cozy, homeyness in a bowl. 

    One of my favorite dishes from childhood was wild rice with a cream of chicken and mushroom. It was my dad's signature, and was super satisfying. This soup is the "grown up" version of that dish: it's made using whole, raw ingredients (no soup mix here!), which I think gives it even more flavor than the version I grew up with. And while most wild rice soups ask you to make a roux with flour, this recipes skips that step all together. I don't think you'll miss the roux... made in a slow cooker (I use the slow cooker setting on my Instant Pot (affiliate link!)), the rice in this soup gives it an extra creamy texture, and the addition of half-and-half at the end makes it stick-to-your-bones good. 

    Gluten-Free Slow Cooker Creamy Wild Rice, Chicken & Mushroom Soup

    Soup season is something I look forward to because soup is just the right sort of creative playground for trying different flavors. Specifically, creamy flavors. Yes, I have been on a bit of creamy soup kick: first this homestyle sausage & potato soup, and now this. Adding a little bit of cream to soups makes them infinitely more cozy... try coconut milk, like in this Lemongrass Chicken Soup, or cheese, like this artichoke provolone soup, or even puréed cauliflower, like this cauliflower & parsnip soup. And of course, make this wild rice concoction. This soup, I think, is one you need to make before the end of the month. Your Instant Pot is begging you. 

    Gluten-Free Slow Cooker Creamy Wild Rice, Chicken & Mushroom Soup

    Gluten-Free Slow Cooker Creamy Wild Rice, Chicken & Mushroom Soup

    Published February 6, 2018 by
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    Serves: 6   |    Total Time: 30 active minutes



    Ingredients:

    • 1 onion, diced
    • 2 stalks celery, diced
    • 2 carrots, diced
    • 3 cloves garlic, minced 
    • 1 tablespoon plus 1 teaspoon coconut oil
    • 1/4 teaspoon salt 
    • 1/2 teaspoon ground black pepper 
    • 1/2 teaspoon dried thyme 
    • 2 bay leaves 
    • 1 pound chicken thighs OR breasts - boneless, skinless 
    • 1 cup wild rice, uncooked
    • 1/2 c white wine
    • 6 cups chicken broth
    • 8 ounces mushrooms, sliced - (crimini, baby bella, and white mushrooms all work well)
    • 1 cup half-and-half 
    • To serve: 1/4 cup minced parlsey

    Directions:

    1. Heat 1 tablespoon coconut oil in the bottom of your Instant Pot (affiliate link!) on the Sauté setting. Add diced onions, celery, carrots and garlic.
    2. Sauté until the onion is transparent, and then add the salt, black pepper, thyme, bay leaves, chicken, rice, white wine, and 4 cups of broth to the pot. Turn pot to “Slow Cooker” setting and cook on high for 8 hours with the vent in the sealed position.
    3. After 8 hours, release any steam and open the pot. Using tongs or a slotted spoon, remove chicken from soup and set in a large bowl. Use two forks to shred chicken. Then, return chicken to pot and stir.
    4. Cook the mushrooms: heat remaining 1 teaspoon coconut oil in a skillet until it glistens. Then, sauté the mushrooms until they are softened through and seared on both sides. Add cooked mushrooms to soup, along with 2 remaining cups of broth and 1 cup of half-and-half. Stir.
    5. Serve hot in bowls, topped with minced parsley.