Instant Pot Cowboy Caviar Chowder with Bacon
Food photography and recipe creation by Abby Mosler. Find her on Instagram @sweetrindandsalt
Ingredients
1 lb. bacon, cut into ½” pieces
1 medium yellow onion, diced
3 garlic cloves, minced
4 cups chicken broth
2 cups diced red potatoes
1 24 oz. jar Paisley Farm Cowboy Caviar
1 tsp. Italian seasoning
½ tsp. salt, or to taste
½ tsp. black pepper, or to taste
1 ½ cups half and half
4 tbsp. flour
2 cups shredded cheese, plus more for garnish (I used 1 cup cheddar and 1 cup pepperjack)
Thinly sliced green onions for garnish (optional)
Instructions
- Set your Instant Pot to SAUTE. Add the diced bacon to the Instant Pot and cook, stirring often, until crispy; about 10 to 15 minutes. Using a slotted spoon, remove the cooked bacon from the pot and transfer to a paper towel-lined plate. Set aside.
- Next, add the diced onion to the Instant Pot. Cook, stirring occasionally, until the onions are soft; about 5 minutes. Stir in the minced garlic and cook for another 30 to 60 seconds, or until the garlic is fragrant.
- Slowly add the chicken broth to the pot and scrape any brown bits off the bottom using a silicone or wooden spatula or spoon.
- Next, add the potatoes, cowboy caviar, Italian seasoning, salt, and pepper. Cover and lock the lid into place. PRESSURE COOK on HIGH for 15 minutes. Do a quick release when done, remove the cover, and set the Instant Pot back to SAUTE.
- In a small mixing bowl, add the half and half and flour. Whisk until smooth. Stir the half and half mixture into the soup. Cook for another 5 to 10 minutes, or until the soup has thickened. Stir in the cheese and about half of the bacon. Heat through until the cheese is melted.
- To serve, pour into soup bowls and garnish with shredded cheese, the remaining bacon, and green onions.
