#elotesoup

A delicious Instant Pot Elote Chowder that combines the flavors of Mexican street corn with a creamy and comforting soup. Perfect for a quick and satisfying meal!

Ingredients: 4 cups corn kernels. 1 cup diced red bell pepper. 1 cup diced onion. 2 cloves garlic, minced. 4 cups chicken or vegetable broth. 1 cup milk. 1 cup shredded cheddar cheese. 1/2 cup sour cream. 1/4 cup chopped fresh cilantro. 2 tablespoons olive oil. 1 teaspoon ground cumin. 1/2 teaspoon chili powder. Salt and pepper to taste. 1 lime, cut into wedges for serving.

Instructions: Put the Instant Pot in saut mode and heat the olive oil. Dice the onion, red bell pepper, and garlic. Saut until the meat is soft. Beans, ground cumin, and chili powder should be added and mixed in. Do this for two minutes. Add chicken or vegetable broth and make sure the lid is on tight. For 5 minutes, cook on high pressure. Then, quickly let the pressure out. Set the Instant Pot back to saut mode after opening the lid. Pour in milk, sour cream, and cheddar cheese shreds. Melt the cheese in the pan. Add pepper and salt to taste. Serve the chowder hot with lime wedges and chopped cilantro on top.

Prep Time: 15 minutes

Cook Time: 15 minutes