Instant Pot Potato Corn Chowder

❤️ Why you’ll love this chowder recipe

I love chowder in general for so many reasons. For over a decade, I made my Seafood and Bacon Chowder every Christmas.

But this particular Instant Pot Potato Corn Chowder is definitely a special soup in the long line of favorites.

• This soup is packed with so many delicious savory flavors and lots of hearty vegetables like carrots, potatoes, and celery.
  
• You can make this soup in 30 minutes, thanks to the electric pressure cooker.
  
• It’s easy to make dairy-free. I explain how in the ingredient list below.
  
• It’s a rich, hearty, and satisfying soup!

🥔 Ingredient notes

Bacon – Slice up at least four slices of bacon into small pieces. You can use up to 6 slices for more bacon flavor and more crunchy bacon soup toppings.

Butter – Use unsalted butter to cook the mirepoix of carrots, celery, onions, and garlic. You can also use olive oil instead if you prefer.

Carrots – Dice one cup of carrots. Be sure to dice them into equally sized pieces so they cook evenly.

Celery – Dice one cup of celery.

Onion – Chop up one cup of yellow onion. You can also use white onion if that’s what you have on hand.

Garlic- The recipe calls for two garlic cloves, minced, but you can certainly add one more clove or only use one clove, depending on your taste preference.

Potatoes – You’ll need to peel and cube two medium to large russet potatoes. Be sure to cut the cubes into equal sizes so they cook evenly.

Corn – The recipe calls for 2 cups of frozen corn, thawed, but you can use freshly shucked corn off the cob if you have it.

Spices and seasonings – You’ll need ground paprika, cumin, kosher salt and pepper.

Chicken broth – Use homemade broth or stock, or store-bought stock or broth.

Cornstarch – For the cornstarch slurry, which thickens the soup.

Heavy Cream – Use Dairy-Free Heavy Cream or Dairy-Free Half and Half if you want to make this dairy-free. Otherwise, use your favorite heavy whipping cream or half and half.

✅ Step-by-step instructions

1. Turn your Instant Pot or other pressure cooker to SAUTE mode. Add the bacon and sauté until fully cooked. Remove bacon from the pot with a slotted spoon and place onto a paper-towel lined plate. Set aside.

2. Add butter to the pot. As the butter melts, add the carrots, potatoes, celery, onions, and garlic. Sauté for 1 to 2 minutes, stirring constantly.

3. Then sprinkle 1/4 cup of the cornstarch over the vegetables and stir in, sauteeing for one more minute. Set aside the remaining cornstarch for later.

4. Pour in the chicken broth and gently nudge the vegetables around so they are submerged in the liquid.

5. Assemble and secure the lid (if using a Ninja Foodi, use the Pressure Lid), ensuring the pressure release valve is in the SEAL position.

6. Cook on HI pressure for 5 minutes. It will take a few minutes for the unit to come to pressure first, and then it will start pressure cooking.

7. While it’s pressure cooking, mix together the remaining 1/4 cup of cornstarch with the half and half (or heavy cream) in a medium bowl to create a cornstarch slurry. Set aside.

8. When the pressure cooking is complete, allow the pressure to naturally release for 10 minutes. After 10 minutes, quick release the remaining pressure by moving the pressure release valve to the VENT position. Carefully remove the lid when the unit has finished releasing pressure and the pressure release pin has gone all the way down.

9. Select SAUTÉ, then set the temperature to M/HI. Stir the cornstarch slurry into the soup. Stir until the soup has thickened, about 2 to 4 minutes. Turn the unit off and spoon into bowls.

Top with bacon crumbles, and parsley (optional)

👩🏻‍🍳 Recipe FAQs