Servings: 6 to 8

For Step 2: subheading: For Step 2:
½ cup chopped onion ½ cup chopped onion
4 Tablespoons butter (SK note — I use half butter, half 4 Tablespoons butter (SK note - I use half butter, half
For Step 3: subheading: For Step 3:
6 corncobs from 6 ears fresh corn 6 corncobs from 6 ears fresh corn
3 cups water 3 cups water
For Step 4: subheading: For Step 4:
2 medium potatoes, diced 2 medium potatoes, diced
Corn kernels from the 6 ears Corn kernels from the 6 ears
⅛ teaspoon ground red pepper (cayenne) ⅛ teaspoon ground red pepper (cayenne)
Salt and freshly ground pepper Salt and freshly ground pepper
My additions of carrots, seasonings below My additions of carrots, seasonings below
For Step 5: subheading: For Step 5:
2 tablespoons cornstarch 2 tablespoons cornstarch
2 tablespoons water 2 tablespoons water
For Step 6: subheading: For Step 6:
3 cups half-and-half or milk* 3 cups half-and-half or milk*
4 slices bacon, cooked and diced 4 slices bacon, cooked and diced
2 tablespoons fresh parsley (can substitute dried) 2 tablespoons fresh parsley (can substitute dried)
Salt and freshly ground black pepper Salt and freshly ground black pepper
My Additions Aug. 16, 2016: subheading: My Additions Aug. 16, 2016:
2 carrots, peeled and diced 2 carrots, peeled and diced
1+ tsp Thyme, dried 1+ tsp Thyme, dried
1+ tsp Basil, dried 1+ tsp Basil, dried
1+ tsp Sage, dried 1+ tsp Sage, dried
2+ Garlic cloves, minced 2+ Garlic cloves, minced
1 Bay leaf 1 Bay leaf

Shuck the corn. Use a sharp knife to cut off the kernels.
Select Sauté and add the butter to the pressure cooker pot. When butter is melted, add the onion and cook, stirring occasionally until the onion is tender, about 3 minutes.
Add the 3 cups water and corncobs to the pressure cooking pot. Lock lid in place, select High Pressure and 10 minutes cook time and start. When timer beeps, turn off pressure cooker, and do a quick pressure release. Carefully remove corncobs and discard them. Leave the corncob broth in the pressure cooking pot.
Put the steamer basket in the pressure cooker pot. Add the diced potatoes, carrots, corn kernels, and my additional seasonings (which I first mixed in a bowl with the diced potatoes, carrots, corn kernels). Lock lid in place, select High Pressure and 4 minutes cook time and press start. When timer beeps, turn off pressure cooker, and do a quick pressure release. Carefully remove steamer basket with the potatoes, carrots, and corn, etc. from the pressure cooking pot.
In a small bowl, dissolve cornstarch in 2 tablespoons water. Select Simmer and add cornstarch mixture to the pot stirring constantly until soup thickens.
Stir in milk, cayenne pepper, corn kernels, diced potatoes, bacon, and parsley. Add salt and pepper to taste. Heat through but do not bring to a boil.

If using milk you may need to use additional cornstarch.  If using milk you may need to use additional cornstarch.
SK Notes: (Do NOT use the nonfat half-and-half, though, as it had sweetener added and more.)  SK Notes: (Do NOT use the nonfat half-and-half, though, as it had sweetener added and more.)
From www.facebook.com/photo.php?fbid=10153811920038862&set=a.1...  From www.facebook.com/photo.php?fbid=10153811920038862&set=a.1...
Made this incredibly delicious restaurant quality (IMO) fresh corn chowder with my Instant Pot multi-cooker. Added carrots, thyme, basil, sage, bay leaf, and garlic to the recipe from pressurecookingtoday.com ... but otherwise followed the directions. Wow. I also used nonfat half-and-half (instead of regular), which you'd never know. I'll make this one again! Served it with a fresh garden salad. Yummy!!  Made this incredibly delicious restaurant quality (IMO) fresh corn chowder with my Instant Pot multi-cooker. Added carrots, thyme, basil, sage, bay leaf, and garlic to the recipe from pressurecookingtoday.com ... but otherwise followed the directions. Wow. I also used nonfat half-and-half (instead of regular), which you'd never know. I'll make this one again! Served it with a fresh garden salad. Yummy!!
BTW, I'm sure a big part of the reason for it being so exceptional is that I used local, fresh, sweet white corn. Quality of the ingredients can make such a huge difference.  BTW, I'm sure a big part of the reason for it being so exceptional is that I used local, fresh, sweet white corn. Quality of the ingredients can make such a huge difference.