Ingredients
Units
Scale
- 1 pound spicy Italian sausage (ensure it’s gluten-free), casing removed
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 3 cups corn kernels (fresh or frozen)
- 3 cups chicken broth (gluten-free)
- 2 large potatoes, peeled and diced
- 1 red bell pepper, diced
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (adjust for spice preference)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup heavy cream or coconut milk for a dairy-free option
- 2 tablespoons cornstarch mixed with 2 tablespoons cold water (optional, for thickening)
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Sauté Sausage and Vegetables: Set the Instant Pot to sauté mode and add olive oil. Once hot, add the sausage, breaking it up as it cooks until browned. Add the onion and garlic, sautéing until the onion is translucent.
- Add Remaining Ingredients: Stir in the corn, chicken broth, potatoes, red bell pepper, smoked paprika, cayenne pepper, salt, and black pepper. Mix well to combine all the ingredients.
- Pressure Cook: Close the lid and set the Instant Pot to high pressure for 10 minutes. Make sure the valve is set to the sealing position.
- Quick Release Pressure: Once the cooking cycle is complete, perform a quick release of the pressure.
- Thicken the Chowder: Open the lid and set the Instant Pot to sauté mode. Stir in the heavy cream or coconut milk. If desired, add the cornstarch slurry to thicken the chowder, stirring until the desired consistency is reached.
- Serve: Ladle the chowder into bowls and garnish with freshly chopped parsley if desired.