Instant Pot Potato Corn Chowder
This post may contain affiliate links. Please see our privacy policy for details.
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?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
Since i don’t eat pork or beef, can you think of a suitable substitution? I really want to make this but I want it to be worth my while. 🙂
You could simply omit the meat or replace it with chicken if you prefer.
Hi, Can this be doubled? Im using an 8qt instant pressure cooker.
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. As always, please use your best judgment when making substitutions and modifications.
This is the 2nd recipe I have attempted in my new Instant Pot… it came out perfect!
The first one was the Beef Stroganoff recipe from the site. Both are definitely keepers.
The way the recipes are written on this website are so easy to follow… I’m so glad I find this blog.
Keep the Instant Pot recipes coming – PLEASE!
So happy you like them! We will keep them coming! 🙂
I made this delicious and pretty recipe last night and it’s destined to become part of the regular rotation. My picky husband was very happy (although I served him his portion before adding in the spinach). I made this in the 3 quart Instant Pot and it worked just fine – it probably took a bit longer to saute the veggies due to less space in the pot. Thank you!
Great you enjoyed it!
I’m a vegetarian, would this recipe still be amazing without the bacon?
Yes, absolutely! 🙂
I made this tonight and it was delicious! I had leftover fresh corn that I cooked a couple of days ago for a salad. I used it (about 5 ears) instead of the frozen corn and it came out great! The texture of the corn was nice and crisp. The corn I used was boiled for 4-5 minutes on the cob. I also used “Better Than Bouillon” vegetable base for the broth. Super tasty recipe! I am a new Instant Pot user and this is the best recipe I have made so far. Thank you!
That’s great! Sounds yummy!
Thank you for this recipe! I had some coconut milk that needed to be used so subbed that for the heavy cream. Also added in some cilantro when thickening at the end (rather than using thyme earlier on). I puréed some for my toddler and he loved it too! Hooray for a meal the whole family enjoys!
Great to hear your whole family enjoyed it!
My Instant Pot does not allow adjustments for low med high when using the manual setting. Please advise.
The standard setting should work just fine.
Oh my gosh, this is so good!
I, too, am a big fan of Instant Pot and can’t wait to see what you create next! For this recipe, is there any substitute for thyme? My family really dislikes the flavor. Thanks for all you do!
Yes, of course! You can substitute with another herb such as oregano or basil if you prefer!
I made this on the stove in a Dutch oven and it turned out wonderfully! It was a huge hit with my family. Thank you! I love your recipes.
What is the cooking time of cooking on top of stove or do I need to pre cook the potatos.
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
This looks delicious. This is on my menu for this weekend. What size red potatoes did you use?
I used small red potatoes, but larger ones can be used – they just need to be chopped smaller. Hope that helps!
It’s your fault that I had to buy an Instant Pot. Thank you very much!
Hah! Sorry! 🙂
Hi! Can I substitute vegetable stock for chicken stock? I don’t have any vegetable stock on hand.
Yes.
Can I use this recipe for the 3qt Instant Pot or is it too much ingredients? If I don’t want to use heavy cream/dairy, can I substitute it with something else?
I actually have not tested this in a 3-qt IP so I cannot say with certainty – sorry! Same goes for the heavy cream/dairy. As always, please use your best judgment regarding substitutions and modifications.
instant pot told me to halve any 6 qt recipe.
i wish that all instant pot recipes stated the size pot. it would be easier to adjust the recipe
I just made this. It is very good! I made it even better by throwing in schredded sharp cheddar cheese once the thickening was complete. Exceptional!
This looks so yummy!! Perfect recipe I can’t wait to try this at home!! Although I try to stay away from milk products I’m thinking about substituting the heavy cream w unsweetened coconut milk and adding a creamy flavor with nutritional yeast?! I hope it comes out good hehe thanks for the recipe!! I forward all ur recipes to my best gfs ❤️
Hi Chungah, are there a non-dairy alternatives to the heavy cream in your recipes?
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
I typically use unsweetened almond milk. It’s not as rich and creamy as heavy cream, but still gives it some creaminess.
What I do is to remove a few/some of the potatoes and blend them in a blender or with an immersion blender. Not really creamy, but lovely and thick with no dairy.
Love that idea!
I did mine with Belsoy soya creamer. I put one 250 ml container and it was the perfect consistency. I also added carrots and celery to the veggies. Good thing too because the potato were overcooked and just melted in the soup. I had regular chunk too, so maybe make them a bit bigger, if not it’s tasty anyway!
Can’t wait to try this in my instant pot! Also, I volunteer as tribute to taste all your delicious soups if that also means I can hang out with Butters 🙂
Perfect. You can babysit Butters. 🙂