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Overhead view of a white bowl of corn chowder topped with bacon and green onions sitting on a blue napkin.
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Instant Pot Corn Chowder

Instant Pot Corn Chowder is a creamy, hearty, comforting chowder with fresh or frozen corn, bacon, potatoes, cheese, green onions, made in the Instant Pot.
Course Soup
Cuisine American
Keyword Corn Chowder, Instant Pot Corn Chowder
Prep Time 10 minutes
Cook Time 10 minutes
Pressurization 20 minutes
Total Time 40 minutes
Servings 6
Calories 481kcal

Ingredients

Add BEFORE Pressure Cooking

  • 2 tablespoons oil or butter
  • 1 small onion, diced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced (or diced jalapeno)
  • 1 tablespoon minced garlic
  • 3 cups vegetable broth (or water or chicken broth)
  • 1/2 tsp each salt and pepper
  • 2 teaspoons Italian Seasoning
  • 6 small potatoes, cubed
  • 2 cups corn (about 4 ears of corn)

Add AFTER Pressure Cooking

  • 2 cups heavy cream (or half and half)
  • 1 cup shredded cheddar cheese

Toppings

  • 1/2 cup cooked bacon, chopped
  • 1/2 cup chopped green onions

Instructions

  • Press the Saute button for High. Wait until the display says "Hot" and then add oil or butter.
  • When the oil is hot, add the chopped onions, green and red bell peppers and cook for about 3 minutes, stirring frequently. Add minced garlic and stir for about 1 minute.
  • Pour in the water (vegetable or chicken broth).
  • Add salt, pepper, and Italian Seasonings
  • Add the potatoes and corn
  • Place the lid on the Instant Pot and move the pressure release valve to the SEALING position. Select MANUAL or PRESSURE COOK (depending on model) and HIGH PRESSURE and use the +/- button to adjust the cooking time to 10 minutes.
  • After the Instant Pot has finished pressure cooking, do a controlled quick release by carefully moving the pressure release valve to the VENTING position and then moving back to the SEALING position. Do this several times. It may take about 2 minutes.
  • Pour in the heavy cream (or half and half) and stir. Then add shredded cheese and stir.
  • Top with chopped cooked bacon and chopped green onions just before serving.

Notes

Thicken Soup.
  • To thicken the chowder after pressure cooking, you can add a cornstarch slurry. In a measuring cup add 2 tablespoons cold water and 2 tablespoons cornstarch. Then pour in the chowder and stir. After about 3 to 5 minutes it should thicken up. 
  • Another method to thicken the chowder is to pour part of it in a blender and blend for a minute or two and then pour back into the chowder.

Nutrition

Calories: 481kcal | Carbohydrates: 49g | Protein: 15g | Fat: 27g | Saturated Fat: 12g | Cholesterol: 59mg | Sodium: 911mg | Potassium: 1172mg | Fiber: 6g | Sugar: 8g | Vitamin A: 1660IU | Vitamin C: 63mg | Calcium: 263mg | Iron: 2mg