- 4 tbsp unsalted butter
- 2 medium poblano peppers seeded and chopped
- 2 stalks celery chopped
- 1 medium yellow onion peeled and diced
- 2 garlic cloves minced
- 1/2 tsp black pepper
- 1/2 tsp ground cumin
- 1/4 tsp ground coriander
- 1/3 cup all-purpose flour
- 4 cups chicken stock
- 1 bay leaf
- 1 lb russet potatoes peeled and diced
- 2 cups Corn kernels
- 2 cups heavy cream
- 1/4 cup chopped fresh cilantro
Press the Sauté button on the Instant Pot® and melt butter. Add poblano peppers, celery, and onion and cook until tender, about 8 minutes. Add garlic, black pepper, cumin, and coriander and cook until fragrant, about 30 seconds.
Sprinkle flour over vegetables and mix well, then cook 1 minute until no dry flour remains. Slowly add stock, whisking constantly until smooth, then add bay leaf and potatoes. Press the Cancel button.
Close lid and set steam release to Sealing, then press the Manual button and adjust cook time to 5 minutes.
When the timer beeps, let pressure release naturally, about 15 minutes. Open lid and stir in corn and cream. Let chowder stand on the Keep Warm setting for 10 minutes, then discard bay leaf and serve immediately with cilantro for garnish.