Go Back
–+ servings
Instant Pot Copycat Panera Corn Chowder

Instant Pot Copycat Panera Corn Chowder

5 from 3 votes
Author: Laurie Fleming
Prep Time: 10 minutes
Cook Time: 6 minutes
Pressure build + natural release: 20 minutes
Total Time: 36 minutes
Servings: 6 Servings

Description

Creamy, sweet, and loaded with corn and potatoes — this copycat Panera corn chowder comes together in the Instant Pot with about 10 minutes of hands-on work.

Ingredients 

  • 1 tablespoon olive oil
  • 1 large onion, peeled and diced
  • 1 large green bell pepper, seeded and diced
  • 1 large red bell pepper, seeded and diced
  • 4 cups chicken broth, use vegetable broth for vegetarian
  • 1½ pounds russet potatoes, peeled and cubed
  • 4 cups corn, fresh or frozen
  • 1 teaspoon kosher salt, plus more to taste
  • ½ teaspoon black pepper
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 1 cup whole milk
  • Optional: crumbled bacon, shredded cheddar, sour cream, sliced green onions

Instructions

  • Set the Instant Pot to sauté. Add the oil, onion, and bell peppers, and sauté about 4 minutes until softened. Scrape the bottom of the pot clean.
  • Add the broth, potatoes, corn, salt, and pepper. Stir well.
  • Lock the lid, set the valve to sealing, and cook on high pressure for 6 minutes.
  • Meanwhile, melt the butter in the microwave. Whisk in the flour until smooth, then whisk in the milk to make a roux.
  • Let the pressure release naturally for 10 minutes, then quick release any remaining pressure.
  • Stir the roux into the chowder. Turn on sauté and simmer 2 to 3 minutes until thickened. Taste and adjust seasoning.
  • Serve topped with bacon, cheddar, or sour cream.

Equipment

  • Instant Pot, Ninja Foodi, or other electric pressure cooker
  • Whisk
  • Wooden Spoon

Notes

Never fill the pot past the two-thirds line when cooking soup. For a thicker chowder, pulse an immersion blender two or three times before adding the roux. Slow cooker: cook on low 6 to 7 hours or high 3 to 4 hours, adding the roux in the last 20 to 30 minutes with the lid off. Store in the refrigerator up to 3 days; reheat gently with a splash of broth. To freeze, stop before adding the roux.

Nutrition

Serving: 1ServingCalories: 329kcalCarbohydrates: 53gProtein: 10gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 23mgSodium: 995mgPotassium: 936mgFiber: 6gSugar: 11gVitamin A: 1473IUVitamin C: 71mgCalcium: 88mgIron: 2mg