Ingredients
4
4 servings
- •1 medium yellow onion, chopped
- •1 tablespoon butter
- •2 cups frozen corn
- •2 cups chicken broth
- •1 (12 fluid ounce) can evaporated milk
- •½ cup instant potato flakes
- •½ teaspoon dried thyme
- •½ teaspoon minced garlic
- •½ teaspoon dried chives
- •salt and ground black pepper to taste
Instructions
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add onion and butter to the hot pot; cook and stir until onion is lightly browned, about 5 minutes. Add corn and chicken broth. Turn off Saute function.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Carefully remove lid and add evaporated milk, potato flakes, thyme, garlic, chives, salt, and pepper; stir to combine. Serve immediately.
Nutritional Facts
Per 4 servings
- Calories: 267
- Carbohydrate: 35g
- Fat: 11g
- Fiber: 3g
- Protein: 10g
- Sugar: 14g
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