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Oh my goodness.
If you need a simple easy recipe to warm you up on a cool night, this one’s for you.
It’s from my friend Tiffany’s Eat at Home Menu Plans (I LOVE THESE!), and was so good that I could have devoured the whole pot.
(I didn’t, but I considered it.)
My husband loved it, 2 of my 3 kids didn’t turn up their nose, so that’s called success in my book. 😉
If you’re looking for a so-good-and-oh-so-simple recipe for just an easy meal, this one’s for you.
Feeds: 4
Total Cook/Hands on Time: 30-40 Minutes
Instant Pot Hands On Time: 15 Minutes Instant Pot Cook Time: 15 Minutes
- 1 qt. chicken stock
- 1 small yellow onion, diced
- 2 Tbs. butter
- 2 Tbs. flour
- 2 cups unpeeled, diced potatoes
- 1 cup half & half
- 1⁄2 bag frozen corn
- 1 can cream corn
- salt and pepper
Simmer until hot and season with salt and pepper.
Instant Pot Instructions:
Hit the sauté button. Melt butter than cook onion in the butter until translucent. Whisk in the flour and cook for 1 minute. Whisk in the broth until well combined and stir in potatoes and bay leaf. Cover and set to cook for 15 minutes on high pressure. Do a quick pressure release. Stir in half and half and corn and continue to cook on saute setting until heated through. Be careful to not boil the soup. Season with salt and pepper.
Serving Suggestion: Whole Wheat Rolls, Side Salad
Do you need some encouragement to get dinner done? Check out my friend Tiffany’s menu plans over HERE ~ I promise they’ve changed the way dinner gets done in our home! And, be sure to join our free Dinner’s Done Facebook Group for so many more great meal ideas.
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