Thanks!

Glad you found our channel too! Pressure cooking does make life easier. Thanks!

Does it make the kernels more tender doing 8 min?

Thanks for sharing! We use corn broth in our corn chowder. You're so right. It adds so much flavor.

Thanks!

Thanks! Have fun :)

Thanks for sharing your tip Sigrid! Yes, you've shared the chowder recipe with me. It looks delicious.

I'd love to have the potato corn cheese chowder recipe if possible! TY!

@@TinaRice4 Corn, Potato, Cheese Chowder in the Pressure Cooker Adapted for pressure cooker from Horn of the Moon cookbook by Ginny Callan 6-8 servings 1 T. butter or more if needed. 1½ t. whole cumin seeds 1 C. yellow onion, chopped 4 C. chicken or vegetable stock 2 to 3 bay leaves 3 cups fresh or frozen corn (kernels from 6 ears if fresh corn) 4 large, diced Yukon Gold potatoes ¾ C. fresh, minced Italian flat leaf parsley 2 T. flour 2 tablespoons water 1 C. heavy cream 1/8 teaspoon ground red pepper (cayenne) - or more if desired Salt and freshly ground black pepper to taste 2 T. chopped fresh chives (1 to put in chowder and 1 to sprinkle on before serving 2 C. grated cheese (combination of Monterrey Jack & cheddar or your favorites) 1. Select sauté and add the butter and whole cumin to the pressure cooker pot. When butter is melted, add the onion, and cook, stirring occasionally until the onion is lightly browned, about 3 minutes. 2. Add the stock and bay leaves and cayenne to the pot. Add the diced potatoes and corn kernels. Lock lid in place, select High Pressure, 4 minutes of cooking time and press start. When timer beeps, turn off pressure cooker, and do a quick pressure release. Remove pressure cooker lid and select saute-normal/medium. 3. In a separate container, whisk the flour with the cream until smooth, then slowly add to soup, stirring all the time. Cook the flour/cream mixture in the chowder until it no longer has any “raw” taste. Add grated cheese mixture, about ½ C. at a time, stirring constantly and continue to cook until the cheese is melted. 4. Turn pressure cooker off or on keep warm if you wish. Stir in 1 T. of chopped chives, the parsley, and salt and pepper to taste and stir. Serve chowder, sprinkling a few chives over the top of each bowl.

@@sigridtrombley8651 Thank You SO Much!!!!

@@TinaRice4 Here's our Corn Chowder recipe www.pressurecookingtoday.com/fresh-corn-chowder-in-the-pressure-cooker/ made with corn broth from the fresh corn cobs. Here's Sigrid's pressure cooker version Corn, Potato and Cheese Chowder - pressure cooker version based on recipe from the Horn of the Moon cookbook by Ginny Callan 6 to 8 servings 1 tablespoon butter or more if needed 1 cup yellow onion, chopped 1 t. whole cumin seeds 4 cups water, chicken stock or vegetable stock 2 to 3 bay leaves 4 large, unpeeled Yukon Gold potatoes, diced 3 cups fresh or frozen corn [6 ears if using fresh] 2 T. water 1 C. heavy cream 2 T. flour 1/8 teaspoon ground red pepper (cayenne) Salt and freshly ground black pepper to taste 2 C. grated cheese (combination of Monterrey Jack & cheddar or your favorites) 1 T. chopped fresh chives plus additional for sprinkling on bowls of soup ½ C. minced fresh parsley 1. Select sauté and add the butter and whole cumin to the pressure cooker pot. When butter is melted, add the onion, and cook, stirring occasionally until the onion is lightly browned, about 3 minutes. 2. Add the water or stock and bay leaves to the pot. 3. Put the steamer basket in the pressure cooker pot. Add the diced potatoes and corn kernels. Lock lid in place, select High Pressure, 4 minutes of cooking time and press start. When timer beeps, turn off pressure cooker, and do a quick pressure release. Carefully remove steamer basket, potatoes and corn from the pressure cooking pot. 3. In a separate container, first whisk a small amount of cream into the flour until mixed, then gradually add more and more flour until flour and cream mixture is smooth. Slowly add the mixture to the soup stirring all the time. Add the potatoes and corn back to the pot and stir. Cook the soup until the flour no longer has any “raw” taste. Add grated cheese mixture, about ½ C. at a time and continue to cook and stir until the cheese is melted. 4. Stir in parsley, chives, cayenne, salt and pepper. Serve chowder, sprinkling a few chives over the top of each bowl.

Thanks! It's available on Amazon amzn.to/3eWCqEu (affiliate link)

Thanks! I'll have to give that a try.

Few models have a steam button, but you can use the saute function to steam if you don't want to use the pressure cook setting. Generally, quick-cooking vegetables and things like pot stickers are cooked by steaming.

Yes, it should work well with frozen corn on the cob as well.

@@PressureCookingToday Awesome!!!! Thanks so much!!!!

When i get fresh corn on the cob from our local farms, i freeze the corn right in the husks. I take them out to defrost and stick them in the microwave, husk and all. We then have fresh corn on the cob all winter. They do not lose their flavor at all. Pressure cooking them that way works also.

@@louisen7913 Great tip - I'll have to give it a try. Thanks!

High pressure - we almost never use low pressure.

Yes - some models have a steam setting but you can use the saute function and a steamer basket with any model.

Of course, some people like to add milk as well. If you're adding something to the water, you may want to skip using the basket.