Pressure Cooker Chicken Corn Chowda

One of our favorite meals is Chicken Corn Chowda. I got the recipe from the chef at Hyatt Coconut Point in Bonita Springs, Fl. It is SO stinkin good! But, it's time intensive and very rich and thick (read: fattening). Now don't get me wrong, this isn't exactly diet food... But it is better and faster.

First, some notes.
In the photo I've used leftover chicken, and 2 gigantic potatoes. I also tend to use any leftover veg in here. While the bacon is cooking, I cut up the veg. I also heat the cream separately so I'm not waiting forever for it to warm up when the pressure is done (never put milk in a pressure cooker!!) I love this the next day, and it gets so thick. I add some milk to thin it a bit after its out of the micro).

Ingredients
6 boneless skinless chicken thighs (roast at 350 for 35 minutes)
2 strips bacon
1T oil
3 Garlic cloves, minced
1/2 diced onion
3 diced carrots
2 diced celery
1C chicken stock
1t rosemary
1t thyme
1 T parsley
1t oregano
1t tarragon
1T Italian seasoning
1Q heavy cream
1Q half & half
1/2 bag frozen corn (or 2 ears)
Salt & pepper (more than you think)

Directions
In pressure cooker, over med heat, sauté bacon til crisp, remove.
Add oil if needed, sauté onion and garlic 2 minutes til fragrant.
Add other vegetables (except corn), stir, cook 2 minutes.
Add herbs and stock. Stir and cover, put heat to high.
In saucepan on med heat, add creams, bacon, corn, and chicken (cold or hot).
Once the pressure is up, turn heat to med-low (or lowest to keep top rocking). Let cook 6 minutes. Remove from heat and let pressure release naturally.
Once released, open top and pour in chicken/cream mixture. Add milk if you want a soupier soup (also good if its too hot instead of ice!)
Check the seasoning, add more salt.

That's it. I hope you enjoy as much as we do! (Pics show the cream pot, stove with both pots, pressure cooker contents after cooking, and yummy soup!)