You won't miss the heavy cream in this dairy-free Instant Pot Bacon Jalapeño Corn Chowder that's loaded with flavor, veggies, & a kick of spice. This easy Instant Pot summer recipe can be made year-round with organic, frozen sweet corn, too. And, there's even a vegan option!
Add the frozen cauliflower, sliced jalapeno, and bone broth to the stainless steel insert of your Instant Pot.
Press "Manual" or "Pressure Cook" and adjust the time to 2 minutes on high pressure. Immediately release pressure when it beeps.
Transfer the contents of the pot to a blender and add nutritional yeast. Blend until smooth and set aside.
Chop bacon. Either on the stove or in the Instant Pot with the Saute feature turned on, cook the bacon until crisp. Remove to a paper towel to drain and drain the bacon fat, reserving 2 tablespoons for cooking the chowder.
Press the "Saute" button and add the onion, potatoes, corn, and peppers to the Instant Pot.
Cook for 2 minutes. Then, press "Keep Warm/Cancel".
Add the bone broth, salt, garlic powder, and the Jalapeno Cauliflower Cream you set aside earlier to the pot and stir to combine.
Press the "Manual" or "Pressure Cook" button and adjust the time to 7 minutes on high pressure.
Immediately release pressure when it beeps.
Stir in the bacon you cooked earlier.
Serve and enjoy!