Go Back
Instant Pot Corn Chowder with Turkey
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
Course: Main Course
Cuisine: American
Author: Bianca Dottin
  • 1 lb Ground Turkey
  • 4 tbsp butter
  • 4 tbsp minced garlic
  • 2 ears sweet corn (fresh not frozen, oven roasted and shucked)
  • 1 cooked sweet potato (fork tender - peeled and diced into cubes)
  • 3 cups vegetable broth (chicken broth works too)
  • 3/4 cup heavy cream
  • 2 tbsp dried thyme
  • 1 tsp paprika
  • Salt and freshly ground black pepper, to taste
  • Diced cilantro (for garnish)
  1. Set Instant Pot setting to Saute. Brown turkey. Remove to a bowl and place aside.

  2. Add butter to Instant Pot. Add garlic to melted butter.

  3. Stir flour in to create a roux.

  4. Add diced sweet potatoes and corn into the roux.

  5. Next, mix in vegetable stock, heavy cream, and remaining ingredients.

  6. Place the lid on and make sure the valve is in sealing position.

  7. Select soup setting and cook on low pressure for 10 minutes.

  8. When finished cooking, quick-release pressure according to manufacturer’s directions.

  9. If the chowder is too thick, add in more vegetable stock to get the desired consistency.