Instant Pot Leftover Corned Beef Chowder

Essentials:

1. Instant Pot, manual, 2 minutes, 5 minute NPR, then QR
2. Serves 2-4 depending on sides
3. The chowder with leftover soda bread = winner!

Things I tried not to waste:

• About 6 slices of leftover corned beef from our St. Patrick's day dinner
• half an onion in the refrigerator
• 3 partially used jars of Better than Bouillon veg broth base
• partial containers of heavy cream and half and half
• green onion bunch that had previously been picked over and cleaned up for our leftover pasta bbq salad

Ingredients:

• 1 - 1.5 cups cubed leftover corned beef (we used 1.5 c but felt we could have used less since it was meat heavy.
• 1/2 - 3/4 of an onion, diced
• half a bag of frozen mixed veggies (1 c)
• 2 c beef broth ( I used vegetable broth instead - even better)

to add after cooking:

• 1 c heavy whipping cream (I didn't have 1 cup, but I used half and half to make 1 cup)
• 3 T cornstarch
• salt, pepper (to taste)
• leftover cabbage, potatoes, carrots from the original corned beef dish (optional)
• green onion for texture and bite

Directions:

1. Add the first 4 ingredients into the Instant Pot liner, seal and set on manual for 2 minutes.
2. Let the IP rest for 5 minutes after the bell goes off, then release steam.
3. Mix the cream with cornstarch in a separate bowl then pour into bubbling soup.
4. At this point, taste and season as necessary.