Food blogger Barbara Schieving tells us how to make soup in 4 minutes in a pressure cooker. Find more great recipes here.
Pumpkin Chicken Corn Chowder
2 tablespoons butter
1 cup diced onion
1 garlic clove, minced
2 14.5 oz. cans chicken broth
1 15-ounce can Pumpkin Puree
1/2 teaspoon Italian seasoning
1/4 teaspoon freshly ground black pepper
1/8 teaspoon dried red pepper flakes
1/8 teaspoon freshly grated nutmeg
2 large russet potatoes, cubed
2 large boneless skinless chicken breasts, uncooked and diced
2 cup frozen corn
1/2 cup half and half
Add butter to the pressure cooking pot. When butter is melted, add the onion and cook, stirring occasionally until the onion is tender, about 5 minutes. Add garlic and cook 1 minute more.
Add chicken broth, pumpkin puree, Italian seasoning, pepper, red pepper flakes, and nutmeg to the pressure cooking pot. Stir to combine.
Add the diced potatoes and diced chicken. Lock lid in place, select High Pressure and 4 minutes cook time and start. When timer beeps, turn off pressure cooker and do a quick pressure release.
Stir in corn and half and half.
Serve topped with crumbled bacon and chopped parsley, optional.