- 1 tablespoon cooking fat - I used bacon fat
- 1 medium yellow onion, finely diced
- 1 red bell pepper, diced
- 3 cloves garlic,, minced
- 4 cups chicken broth
- 3 cups ½-inch cubed red potatoes (3 to 4 medium sized potatoes)
- 3 cups frozen corn kernels, thawed
- ¼ cup roasted green chiles, drained
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon fresh ground black pepper
- 1 cup half and half
- 1 tablespoon corn starch
- 1 cup shredded sharp cheddar cheese
Set the Instant Pot to SAUTÉ. Add the cooking fat and allow it to heat up.
Add the diced onions and red bell pepper to the hot cooked fat inside the Instant Pot and cook for 2 minutes; stir in the garlic and cook for 20 seconds.
Slowly add the chicken broth and stir to get all the browned bits from the bottom. Add the potatoes, corn, green chiles, thyme, salt, and pepper.
Cover and lock the lid into place. Pressure cook on HIGH for 15 minutes. Do a quick release. Remove cover and set the Instant Pot back to SAUTÉ. In a mixing bowl, whisk together the half-and-half and cornstarch. Stir the half-and-half mixture into the soup. Continue to cook for 5 minutes, or until thickened.
Stir in the shredded cheese; heat through until cheese is melted. Serve hot.
- Yields: 6-8 servings
- Preparation Time: 30 minutes