Menu

Instant Pot Canadian Bacon and Potato Chowder - Dump and Go Dinner

Take your chowder to the next level with this Instant Pot Potato Bacon Chowder. Packed with vegetables, this chowder gets its savory flavor from Canadian Bacon.
4 Servings Recipe By

Ingredients

  • 2 cups peel and chunk Yukon Gold Potato
  • 2/3 cups dice Carrot
  • 1 teaspoon mince Garlic, Cloves
  • 2/3 cups dice Celery
  • 3/4 cups dice Onion, Red
  • 4 cups Chicken Broth/Stock
  • 1/2 cups Barley
  • 1/4 teaspoons Thyme, Dried
  • 1/4 teaspoons Black Pepper
  • 3/4 cups dice Canadian Bacon

Serving Day Ingredients

  • 1 cup Evaporated Milk

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 2 cups
  • 317 Calories
  • 7g Total Fat
  • 3g Sat Fat
  • 0g Trans Fat
  • 38mg Cholesterol
  • 1290mg Sodium
  • 48g Total Carb
  • 7g Fiber
  • 10g Total Sugars (Includes 0g Added Sugars)
  • 16g Protein
  • 9 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
  2. In the Instant Pot, combine all the ingredients except evaporated milk.
  3. Lock lid in place and seal the steam nozzle.
  4. Cook on high pressure for 10 minutes.
  5. Quick release the pressure.
  6. Switch Instant Pot to saute and stir in evaporated milk. Cook until heated through.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Starting with the potatoes, divide all the ingredients among the indicated number of round freezer containers. Ensure that the potatoes are covered with broth to prevent browning.
  2. Seal, label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: Prep from frozen
  2. **Depending on your container size/shape and your serving size, you may need to adjust cooking times given as it is based on 4 servings frozen in indicated container.**
  3. Empty frozen soup into the Instant Pot.
  4. Lock lid in place and seal steam nozzle.
  5. Cook on high pressure for 10 minutes.
  6. Quick release the pressure.
  7. Switch Instant Pot to saute and stir in evaporated milk. Cook until heated through.

© 2024