This Instant Pot corn chowder is rich, hearty, and downright delicious, packed with the goodness of sweet corn, tender potatoes, and bacon. And it's incredibly quick and easy to make, taking just 30 minutes from start to finish.
THE BEST INSTANT POT CORN CHOWDER
This easy corn chowder recipe is one of my favorite things to make when I'm craving something warm and comforting but don't want to do too much work.
Seriously, you only need about 10 minutes of prep and active cooking, then just set your pressure cooker to finish up the soup in 20 minutes.
Having this corn chowder instant pot cooked is a huge time saver considering regular corn chowder can take over an hour to make!
And since everything is made in one pot, you can expect the clean-up to be easy too.
Now, what I really love about this recipe is that it truly tastes like corn chowder you order at a restaurant. The soup is velvety smooth and rich with the flavor of corn, complete with bits of meaty bacon and perfectly cooked potatoes.
Right now is the perfect weather for wholesome instant pot recipes like this corn chowder, so I definitely recommend checking out our Instant Pot French Onion Soup, Instant Pot Split Pea Soup and Instant Pot Polenta recipes next.
As you'll notice, this corn chowder is made with super common ingredients and pantry staples - just like my Instant Pot Clam Chowder recipe!
So there's a good chance you have most of what you need for this recipe in your kitchen already. You might even be able to dig into this rich and creamy corn chowder without having to go to the store!
So, here's everything you'll need:
- 4 slices Bacon, diced
- 2 tbsp. Butter
- 2 cloves Garlic, minced
- 1 Onion, diced
- 6 small Red Potatoes, cut in quarters
- 4 cups fresh Corn Kernels (or frozen)
- 4 cups Chicken Stock
- 1 tsp. Dry Thyme
- ¾ cup Heavy Cream
- 2 tbsp. Chives, chopped
- Cilantro leaves
- Salt and Pepper to taste
Now, for the best experience, I highly recommend making these easy biscuits to serve alongside. They're made with just 5 pantry staples, and finish cooking the same time as your potato corn chowder does!
HOW TO MAKE INSTANT POT CORN CHOWDER
So, your corn chowder should take about 30 minutes to make from start to finish. And only about 10 minutes of that is prep and active cooking, while the rest is just letting the instant pot do its thing.
Also, this recipe makes about 4 servings of corn chowder, so it's perfect for a family dinner or meal prep. But, of course, you can also double or even triple the recipe if you want more!
Now gather your ingredients, get out your instant pot, and let's get cooking!
STEP 1: SAUTE THE AROMATICS
First, set your instant pot to sauté mode and add in the diced bacon.
Let the bacon cook until the fat has rendered, and once it does, add the butter to the instant pot.
Next, add the garlic and onion and stir everything so the fat is evenly distributed. Then, cook for 7 minutes, or until the onion is translucent.
STEP 2: PRESSURE COOK THE CHOWDER
Now, add the rest of your ingredients – the potatoes, corn, chicken stock, heavy cream, thyme, salt, and pepper to the instant pot.
Then put the lid on and set your instant pot to cook at low pressure for 20 minutes.
Once it's ready, fully release the steam and transfer your corn chowder to individual bowls. Garnish them with chopped fresh chives and cilantro leaves.
Finally, serve your Instant Pot corn chowder and enjoy!
FAQS ABOUT THIS CORN CHOWDER RECIPE
HOW DO I STORE CORN CHOWDER?
You can transfer any leftover corn chowder to an airtight container and keep it in the refrigerator for 3-4 days.
HOW DO I REHEAT CORN CHOWDER?
My go-to method of reheating this corn chowder at home is in the Instant Pot. All you have to do is transfer your soup into the pot, and set it to pressure cook - or manual mode - for zero minutes.
The Instant Pot will bring the soup to a boil and then switch to "keep warm" instead of pressure cooking it.
You can also reheat your corn chowder on the stovetop by warming it up over low heat, or in the microwave by heating it up in 30 second increments with some stirring in between.
WHAT CAN I USE INSTEAD OF RED POTATOES?
The best potatoes to use for this soup are red potatoes because they hold their shape really well and don't break down in the pressure cooker.
But if you don't have red potatoes available, you can also use Yukon golds, russet potatoes, or new potatoes. The results will be just as tasty!
CAN I MAKE THIS CORN CHOWDER ON THE STOVETOP OR SLOW COOKER?
Ok, so if you'd rather make your corn chowder on the stove, that's totally doable too. Sauté the aromatics in your pot according to the recipe instructions, then add the rest of the ingredients to the same pot and bring it to a boil.
Reduce it to a simmer and cook covered for about 1 hour, adding more chicken stock if needed.
Also, to make crockpot corn chowder, follow the same instructions for the stovetop method, then transfer everything to the slow cooker after bringing it to a boil.
Cook on low for 6 hours, or high for 3 hours.
WRAPPING IT ALL UP
This Instant Pot corn chowder is pure comfort in a bowl.
Honestly, I can't think of anything cozier than digging into this warm, rich, and creamy soup. And once you've made this recipe for yourself, I think you'll feel the same way!
This easy corn chowder recipe is perfect for a family dinner, or make-ahead meal that is delicious reheated.
Anyway, I hope you enjoy this instant pot corn chowder recipe as much as I do.
As always, if you make it, be sure to leave a comment below and let me know how it turned out.
I'd love to hear what you think!
MORE INSTANT POT RECIPES
If you liked how quick and easy this instant pot recipe was, we have a ton of other ones on the blog I think you'll like too.
Give one of these recipes in the instant pot a try next:
- Sloppy Joes
- Potato Salad
- Chicken Tenders
- Corn On The Cob
- Coconut Rice
- Sausage & Peppers
Instant Pot Corn Chowder In Under 30 Minutes
This instant pot corn chowder is rich, hearty, and downright delicious, packed with the goodness of sweet corn, tender potatoes, and bacon. And it's incredibly quick and easy to make, taking just 30 minutes from start to finish.
- Prep Time: 1 minute
- Cook Time: 30 minutes
- Total Time: 31 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Instant Pot
- Cuisine: Soup
4 slices Bacon, diced
2 tbsp. Butter
2 cloves Garlic, minced
1 Onion, diced
6 small Red Potatoes, cut in quarters
4 cups fresh Corn Kernels (or frozen)
4 cups Chicken Stock
1 tsp. Dry Thyme
¾ cup Heavy Cream
2 tbsp. Chives, chopped
Salt and Pepper to taste
- Set the instant pot to the saute setting.
- Add the bacon and cook until the fat renders, then add the butter.
- Add the garlic and onion, stir so the fat is evenly distributed, and cook for 7 minutes, or until the onion is translucent.
- Add potatoes, corn, chicken stock, spices, heavy cream, salt, and pepper.
- Close the pot and cook at low pressure for 20 minutes.
- Release steam and serve topped with fresh chives and cilantro.
- Serving Size: 1 serving
- Calories: 482
- Fat: 23
- Carbohydrates: 60
- Fiber: 11
- Protein: 16
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