Sweet corn and tender lump crabmeat go together wonderfully to make this rich, hearty chowder. This colorful, quick and easy Instant Pot soup makes a great starter for a summertime meal.
1 small russet potato, unpeeled and cut into 1/2-in. cubes
2 tablespoons unsalted butter
2 teaspoons kosher salt
½ teaspoon cayenne pepper, or to taste
2 tablespoons all-purpose flour
2 cups water
1 pound fresh lump crabmeat, drained and picked over
2 cups whole milk
2 tablespoons chopped fresh flat-leaf parsley
Directions:
Select SAUTE setting on a programmable pressure multicooker (such as Instant Pot). Select HIGH temperature setting and allow to preheat. Add bacon to cooker; cook, stirring often, until crisp, about 6 minutes. Transfer bacon to a plate using a slotted spoon. Add leek and bell pepper to drippings in cooker; cook, stirring often, until slightly softened, 4 to 5 minutes. Add corn, potato, butter, salt, and cayenne; stir until butter melts. Add flour; stir to combine. Add water, and stir to combine.
Press CANCEL. Cover cooker with lid, and lock in place. Turn steam release handle to SEALING position. Select MANUAL/PRESSURE COOK setting. Select HIGH pressure for 7 minutes. (It will take 5 to 8 minutes for cooker to come up to pressure before cooking begins.)
Carefully turn steam release handle to VENTING position and let steam fully escape. (This will take 1 to 2 minutes.) Remove lid from cooker; turn cooker off. Add crab, milk, and parsley to cooker; stir to combine. Allow mixture to stand until crab is warmed, about 5 minutes. Ladle evenly into 10 bowls; sprinkle evenly with bacon.
