Instant Pot Potato Corn Chowder
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So hearty, cozy and creamy – perfect for those cold nights! And it’s made right in your pressure cooker so effortlessly! It’s comfort food at it’s easiest!
I told you – I really am obsessed with my new Instant Pot.
I have made 7 soups in the last 2 weeks. And it’s just been amazing in the DD household.
But Ben did confess that he doesn’t think he can eat soup anymore.
So if anyone wants to come over for recipe testing, you are all invited.
Because Ben has just been fired.
But! Before he was let go, he did tell me how much he loved this chowder.
It has just the right amount of creaminess without being too over-the-top thick, and it’s also perfectly comforting and cozy with all the corn kernels and tender potato chunks.
Plus, the soup is cooked with the bacon bits and some of the bacon fat, which lends so much flavor. And the cayenne pepper gives you just enough oomph and heat.
So who’s coming over for the next IP soup recipe?
I’m thinking we make Olive Garden’s Zuppa Toscana!
Instant Pot Potato Corn Chowder
Ingredients
- 4 slices bacon, diced
- 3 cloves garlic, minced
- 1 onion, diced
- 4 red potatoes, chopped
- 1 (16-ounce) package frozen corn kernels
- 4 cups vegetable stock
- 1 teaspoon dried thyme
- Pinch of cayenne pepper
- Kosher salt and freshly ground black pepper, to taste
- ¾ cup heavy cream
- 3 tablespoons all-purpose flour
- 2 tablespoons chopped fresh chives
Instructions
- Set 6-qt Instant Pot® to the high saute setting. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.
- Add garlic and onion. Cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
- Stir in bacon, potatoes, corn, vegetable stock, thyme and cayenne pepper; season with salt and pepper, to taste. Select manual setting; adjust pressure to high, and set time for 10 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
- In a small bowl, whisk together heavy cream and flour; set aside.
- Select high sauté setting. Bring to a boil; stir in heavy cream mixture and cook, stirring frequently, until slightly thickened, about 4-5 minutes. If the mixture is too thick, add more vegetable stock as needed until desired consistency is reached.
- Serve immediately, garnished with chives, if desired.
Did you make this recipe?
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So delicious! It’s hearty and fresh. The corn adds a sweet counterpoint to the potatoes and the cream. I will surely make this again.
Quick and easy, this recipe is perfect! I changed little, other than onions. I added more. (You can never have enough onion)
This was so tasty and quick! I got an Instant Pot last Christmas and have been putting it thru its paces and this was great! My only observation is that I used some generic corn and I found it a slightly tough. Makes me wonder if either choosing a ‘name brand’ sweet baby corn or some such would have been better OR if adding it during the thickening would have been better.
Hi Kathleen, I have made this many times. I have used frozen/steamer corn & have recently found fire roasted/mexican street corn (both frozen) that has added a next level. Sometimes I add ham.
Haven’t made it yet but was wondering if you can substitute the frozen corn for canned corn and if so, how much and if the instructions differ. Thanks!
I DID use frozen and it was lovely.
I made this – it was AMAZING. I used fresh corn cut off the cob and I’d recommend that, as it makes the corn-flavor deeper.
This was delicious! And so easy, with minimal clean up. Next time we’d add a little extra bacon, but otherwise it was perfect!
This is one of our favorite instant pot recipes! The only changes I make is using fresh parsley, sage, and thyme and chicken stock instead of veggie broth. 10/10 would recommend
I changed nothing from the recipe and it was perfection. Such an easy quick meal for cold winter nights.
This was amazing! I added diced ham and 1 cup of white wine with the broth. Definitely making this again. Thanks for another great recipe.
Really great recipe! I only had 1/2 cup of cream so I used that and a 1/4 cup of whole milk and it still turned out super rich and delicious. Next time I might try with just the milk since I don’t normally keep cream on hand.
This is the bomb! my only regret is not comparing the picture to the ingredients, those chives would have been great on top. Paired with a loaf of home made crusty bread, and so fast to make! Thank you!
Oh this was the best over the winter here in the NC mountains. My wife is gluten free so we were able to use corn starch (not quite as much as the flour) and it worked great. Wonderful recipe with gluten free crisp bread..thanks!!
Shocked! This was so good and easy. I love the smokey flavor (from the paprika?) I did bacon bits since I didn’t have bacon on hand. Chicken broth, russett potatoes. So good, it’s going on our Go-To-Favorites list. Thanks! I love a good 20 min meal. Going to to try it with biscuits next time
Add chicken? But fabulous as is!
Recipe is delicious; however I can make this on the stovetop in the same amount of time to use the Instant Pot:) Regardless… yum!
Very good! Having a snow storm here in NY and wanted some comfort food. It was delicious! I think I will put a little less thyme in it next time. I liked how the Cayenne added some secret heat to it. I also tossed in some cubed ham after it was cooked until heated through.
So delicious. Also made it vegan subbing cream for coconut cream and no bacon… still delicious.
Making today … just wondering if you can make it the “day of” so to speak and put it in the fridge and reheat adding bacon when reheated and like lump crab meat when warming up … Looking for some meals that i can make that morning and eat that night. If no response, i’ll try and let you know 🙂
Delicious soup. Made tonight. Definitely comforting on a cold winter’s night. Family loved it. The children added grated Colby jack cheese. Added extra crispy bacon for the topping along with the chives. It was a hit!! TY!
Made this recipe nightshade-free by using sweet potatoes instead of red ones and using white pepper instead of cayenne pepper. Im so happy with the results! What a bomb recipe❤️