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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Spectacular i added some smoked Salmon at the end to give it a unique taste, which was a bonus.
Perfect! I added an extra slice or two of bacon just because I can. Based on what I keep in stock, I used 2 cans of corn, russet potatoes, Better than Bouillon chicken paste for the broth, half and half instead of heavy cream. Topped with shredded cheddar and green onions. We loved it and will make it often! Thanks!
Absolutely delicious….this is my ‘go to’ soup when it’s a cold damp day! I have made this several times. I do not put the bacon back in when you add the potatoes and corn, I prefer it crunchy, so add it to the top with scallions and a lil scoop of shredded cheddar. I use whole milk vs. heavy cream, and the extra calories are not missed! Great recipe.
I have not made this yet, but I look forward to it. It’s my favorite soup to eat. I don’t have an instant pot though. I assume it would just take longer to cook, right?
I made 2 reg. recipes of this for my kids and a 1/2 for my husband and I. The half is perfect in my smaller instapot. I cut the thyme and it’s still yummy.
So easy! Made as directed but used chicken stock instead of vegetable stock. It was delicious. Will definitely make again.
Are you supposed to keep the bacon grease on there for the Onion abs garbling to cook in?
I left the bacon grease (about two tablespoons) in my instant pot to saute the onions and garlic. It added extra flavor.
This is a fabulous tasting soup.
This is a bowl of perfection that I can’t wait to make again!
Made it as is and it was perfect! Had been looking for a replacement for my crockpot potato corn chowder for the instapot and this did the trick.
Delicious!!! Made this tonight and it was the first soup recipe in the new ninja foodie! I mashed the potatoes a bit for a thicker soup once it was cooked (personal preference) but other than that followed directions exactly! Definitely will make this again-my boyfriend and I both gobbled it up.
Just made this for me and my husband. And this was our first time using our Breville Fast Slow multi cooker on the pressure cooker setting. Wow! So Fast and so delicious! We turned this vegetarian by eliminating the bacon and using a tablespoon and a half of butter to saute the onions and garlic. Also, I have no idea where to get chives so we just used a little green onion as garnish. Next time, I think this will be even better if I chop the potato pieces a little bigger. This was a great learning experience for me to get acquainted with my new pressure cooker!
This was very good. I subbed Trader Joes Chicken apple sausage cut up vs bacon since we don’t eat pork. I also reduced the pressure cook time to 7 mins. Everything was great. I used fresh corn and corn cob broth I had frozen from last summer. This was the perfect recipe to put them to good use. thanks
So easy, and hearty <3 .. only difference I would do next time is save an extra slice or two of bacon to garnish on top with.
Made it vegan. Plant based chorizo instead of bacon and silk brand non-dairy heavy cream. Delicious!
I used this recipe and substituted veg stock for chicken stock, added 3 Serrano chopped peppers, chopped smoked chicken and top with cornbread croutons and shredded cheese. I used to make this on the stove and took 4-5 hours. Now even with prep under an hour.
I’m just wondering…. do you leave the skins on the potato’s or off?
Super yummy! I like my soups extra thick so I ended up simmering it a bit longer in the instant pot! I am new to the instant pot world so I am really happy that I got to utilize it in this recipe.
So yummy. My first Instant Pot recipe and it was delicious. I followed exact since it was my first time doing it and would only make a few recommendations. As another cook suggested, make the bacon as you usually would and just use some oil for the onions and garlic. The pot got really hot with the bacon nearly burning the bottom of the pot. Also wouldn’t use so much flour next time, and if you do use it, blend with some of the hot broth and then pour it in. Don’t mix with cold cream. I also stuck the hand blender in for a few turns which made it super thick and yummy.
Our favorite soup! I use chicken broth instead of vegetable broth and add beef kielbasa. Delicious!
This was great! Easy! I added carrots and blended it with my immersion blender when it cooled. Will definitely make again.