Instant Pot Corn Chowder is a rich, creamy soup finished with shredded cheddar and crispy bacon. This easy weeknight recipe uses frozen corn and diced frozen potatoes, so you can have a comforting dinner on the table in under an hour.
One of the best features of the Instant Pot is its versatility: you can brown, sauté and pressure cook all in the same pot, which means fewer dishes and a faster cleanup.
This recipe is straightforward—most of the work is chopping a few ingredients and crisping the bacon. The corn and potatoes go into the pot frozen, which keeps the prep time short.
Ingredients
- 4–6 strips bacon, chopped
- 1 small onion, chopped
- 20 oz frozen corn kernels
- 32 oz diced frozen potatoes
- 1 teaspoon minced garlic
- 1/2 cup red bell pepper, chopped
- 1 teaspoon fresh thyme leaves
- 4 cups chicken stock
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cracked red pepper (optional)
- 1 cup heavy cream
- 4 tablespoons cornstarch
- Garnish: shredded cheddar cheese and chopped chives
How to make instant pot corn chowder
1. Press the SAUTE function on the Instant Pot. Add the chopped bacon and cook until crispy. Remove the bacon and set aside, leaving the rendered bacon fat in the pot.
2. Add the chopped onion, red bell pepper and minced garlic to the pot and sauté in the bacon fat for about 3–4 minutes, until the vegetables are softened and fragrant. Press CANCEL to stop the sauté function.
3. Add the frozen corn, frozen diced potatoes, fresh thyme, chicken stock, salt, black pepper and cracked red pepper (if using). Close the lid and set the vent to SEALED. Press the MANUAL (or PRESSURE COOK) button and set the timer to 10 minutes on HIGH pressure.
4. When the cook time ends, let the Instant Pot naturally release pressure for 10 minutes, then carefully turn the vent to VENTING to release the remaining steam. Remove the lid and stir the chowder.
5. In a small bowl, whisk the heavy cream and cornstarch together until smooth to form a slurry. Pour the slurry into the pot and stir well; the chowder will thicken as it heats through.
6. Serve the chowder topped with shredded cheddar, the reserved crispy bacon and chopped chives.
Store leftovers covered in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, stirring occasionally to keep the texture smooth.
Notes
- To store: Refrigerate covered for up to 4 days.
- To reheat: Warm on the stovetop over low heat or in the microwave, stirring until heated through.
Instant Pot Corn Chowder
Amy Duska
10 mins
10 mins
20 mins
40 mins
Entree
American
6
497 kcal
Ingredients
- 4-6 strips of bacon chopped
- 1 small onion chopped
- 20 oz. frozen corn kernels
- 32 oz. diced frozen potatoes
- 1 teaspoon minced garlic
- ½ cup red bell pepper chopped
- 1 teaspoon fresh thyme leaves
- 4 cups chicken stock
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon cracked red pepper
- 1 cup heavy cream
- 4 tablespoons cornstarch
- Garnish – shredded cheddar cheese and chopped chives
Instructions
- Press the SAUTE button and cook the chopped bacon until crispy. Remove and reserve for garnish.
- Sauté the onion, red bell pepper and garlic in the bacon fat for 3–4 minutes. Press CANCEL to stop sautéing.
- Add the frozen corn, potatoes, thyme, chicken stock, salt and peppers. Close the lid, set the vent to SEALED, and pressure cook on HIGH for 10 minutes. Allow a 10-minute natural release, then quick-release any remaining steam, remove the lid and stir.
- Whisk the heavy cream and cornstarch together, then stir the mixture into the chowder to thicken. Serve topped with shredded cheddar, reserved bacon and chives.
Notes
- To Store: Keep covered in the fridge for up to 4 days.
- To Reheat: Warm gently on the stovetop or in the microwave, stirring occasionally.
corn chowder, instant pot soup