Inspiration: EatingWell
If you want more potato in there, use half the amount of corn and add one more potato. The amount of liquid can stay the same. Unless you have the world's largest pressure cooker, then by all means, double it.
Ingredients
2 center-cut bacon slices, chopped
1 cup chopped leek
1 cup chopped red bell pepper
4 cups thawed frozen corn
1 small russet potato, unpeeled and cut into ½-in cubes
2 tbsp unsalted butter
2 tsp kosher salt
½ tsp cayenne pepper, or to taste
2 tbsp all-purpose flour
2 cups water
1 lb lump crabmeat
2 cups whole milk
2 tbsp chopped fresh parsley
Preparation
Select saute setting on a programmable pressure multicooker. Select high temperature setting and allow to preheat. Add bacon to cooker; cook, stirring often, until crisp, about 6 minutes. Transfer bacon to a plate using a slotted spoon. Add leek and bell pepper to drippings in cooker; cook, stirring often, until slightly softened, 4 to 5 minutes. Add corn, potato, butter, salt, and cayenne; stir until butter melts. Add flour; stir to combine. Add water, and stir to combine.
Press cancel. Cover cooker with lid, and lock in place. Turn steam release handle to sealing position. Select manual/pressure cook setting. Select high pressure for 7 minutes.
Release steam and remove lid from cooker; turn cooker off. Add crab, milk, and parsley to cooker; stir to combine. Allow mixture to stand until crab is warmed, about 5 minutes. Ladle evenly into bowl; sprinkle evenly with bacon.
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