COURSE:
Main Course

Product:
Instant Pot Pro Multi-Cooker 5.7L

Ingredients

• 1 tbsp olive oil
• 160g smoked bacon lardons
• 1 small onion, finely diced
• 2 garlic cloves, finely grated
• 500g boneless, skinless chicken thighs, cut into bite-sized pieces
• 400g potatoes, peeled and cut into 2cm cubes
• 1 tsp dried thyme
• ½ tsp smoked paprika (optional)
• 750ml chicken stock
• 200g sweetcorn
• 100ml double cream
• 1 tbsp cornflour + 2 tbsp water, for slurry
• Salt and black pepper
• Fresh parsley, to serve

Instructions

1. Sauté the bacon: Set the Instant Pot to Sauté. Add the olive oil and bacon lardons and cook for 4–5 minutes, until golden and starting to crisp. Reserve some lardons for garnish.
2. Build the base: Add the onion and cook for 2–3 minutes until softened. Add the garlic, thyme and smoked paprika and cook for 30 seconds.
3. Add the chicken and potatoes: Add the chicken thighs and potatoes, then pour in the chicken stock. Season with plenty of black pepper and a little salt, remembering that the bacon and stock may already be salty. Stir well, scraping any browned bits from the bottom.
4. Pressure cook: Secure the lid and pressure cook on High for 6 minutes. Allow the pressure to release naturally for 5 minutes, then carefully release the remaining pressure.
5. Finish the chowder: Open the lid and stir in the sweetcorn and double cream. Set the Instant Pot to Sauté and gently simmer for 2–3 minutes.
6. Thicken if desired: For a thicker chowder, mix the cornflour with 2 tbsp cold water to make a smooth slurry. Stir it into the chowder and simmer for 1–2 minutes until thickened.
7. Serve: Taste and adjust the seasoning, then finish with plenty of black pepper, reserved lardons and fresh parsley.

Notes

This recipe is perfect for multi-cookers like the Instant Pot Pro Multi-Cooker 5.7L in Coconut White.

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