Broccoli Corn Chowder(Pressure Cooked)
Submitted by galeperry
Pressure cooker broccoli corn chowder with leeks and potatoes, ready in under an hour. Chunky, creamy, and packed with fresh vegetables.
YIELD
4 servingsPREP
15 minCOOK
25 minREADY
40 minPressure cookers turn what should be a slow-simmered chowder into a weeknight reality.
Sauteed leeks and onions build a savory base, then potatoes, broccoli, and corn go in with vegetable stock and fresh parsley.
Three minutes at high pressure. That’s it. Stir in some milk, adjust the salt, and you’re eating.
The potatoes break down just enough to thicken the broth naturally while the broccoli and corn keep their bite.
Pro Tips
- Use the white parts of the leeks only, and rinse them well to remove any hidden grit
- A quick pressure release preserves the vegetable texture. Natural release will turn everything to mush
- Swap the milk for half-and-half if you want a richer, more indulgent bowl
- This chowder thickens as it sits, so add a splash of stock when reheating leftovers
Ingredients
Directions
Melt the butter in the cooker.
Sauté the leeks and onions, stirring frequently, until the onion is lightly browned, about 4 minutes.
Stir in the potatoes, broccoli, corn, stock, salt, and half the parsley.
Lock the lid in place and over high heat bring to high pressure.
Adjust heat to maintain high pressure and cook for 3 minutes.
Reduce the pressure with a quick release method.
Remove the lid, tilting it away from you to allow any excess steam to escape.
Stir in the remaining parsley and milk.
Adjust seasonings before serving.
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