Instant Pot Corn Crab Chowder

Ingredients

• 2 tbsp of salted butter
• 1 medium onion, diced (about 1/2 cup)
• Half a red bell pepper, diced (about 1/3 cup)
• 2 celery stalks, diced (about 1/2 cup)
• 1 medium carrot, peeled & diced (about 1/2 cup)
• 1 pound of Idaho potatoes (about 2 of them), peeled and cut into small cubes
• 3 tbsp of cornstarch + 3 tbsp of water mixed together to form a slurry
• 3 cups of chicken, garlic or vegetable broth (3 cups of water + 3 tsp of Chicken Better Than Bouillon, but you can also use Garlic or Vegetable)
• 1/4 cup of Sherry wine}(https://amzn.to/2VCxfhT)
• 10oz pack of frozen sweet corn kernels (you can add another 5-10oz if you want it super corny – but only add the additional corn after pressure cooking as per the instructions)
• 2 bay leaves
• 1 cup of heavy cream or half & half
• 1 tsp of seasoned salt
• 1/2 tsp of ground black pepper
• Croutons (I used cornbread style) or oyster crackers, for topping
• 1-2 6oz cans of white or pink crabmeat, drained (optional if you don’t like seafood; you can also absolutely use about a 1/2 – 1lb of lump crabmeat or the meat from my Crab Legs)
• 1/2 – 1 tsp of Old Bay seasoning, for spice
• 1/8 – 1/2 tsp of Zatarain’s Concentrated Shrimp & Crab Boil, for a kick (Start with 1/8 tsp and see if the spice level is okay. Do NOT use more than 1/2 tsp. This stuff is a concentrate and goes a long way and it may become spice overkill!)

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