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Ingredients
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1 medium yellow onion, chopped
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1 tablespoon butter
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2 cups frozen corn
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2 cups chicken broth
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1 (12 fluid ounce) can evaporated milk
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½ cup instant potato flakes
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½ teaspoon dried thyme
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½ teaspoon minced garlic
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½ teaspoon dried chives
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salt and ground black pepper to taste
Directions
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Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add onion and butter to the hot pot; cook and stir until onion is lightly browned, about 5 minutes. Add corn and chicken broth. Turn off Saute function.
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Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
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Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Carefully remove lid and add evaporated milk, potato flakes, thyme, garlic, chives, salt, and pepper; stir to combine. Serve immediately.
Cook's Note:
You can use a 15.25 ounce can of yellow corn, drained, in place of the frozen corn, if you'd like.
Nutrition Facts (per serving)
267 | Calories |
11g | Fat |
35g | Carbs |
10g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Calories 267 | |
% Daily Value * | |
Total Fat 11g | 14% |
Saturated Fat 6g | 32% |
Cholesterol 38mg | 13% |
Sodium 751mg | 33% |
Total Carbohydrate 35g | 13% |
Dietary Fiber 3g | 10% |
Total Sugars 14g | |
Protein 10g | 21% |
Vitamin C 14mg | 16% |
Calcium 263mg | 20% |
Iron 1mg | 5% |
Potassium 569mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.