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    Urban Bliss Life » Blog » Instant Pot Potato Corn Chowder

    Published: January 17, 2022 / Updated: August 11, 2022 by Marlynn Jayme Schotland · This post may contain affiliate links.

    Instant Pot Potato Corn Chowder

    49 shares
    Jump to Recipe Jump to Video Print Recipe
    Instant Pot Potato Corn Chowder with text overlay
    Instant Pot Potato Corn Chowder with text overlay
    white bowl of Instant Pot Potato Corn Chowder with text overlay

    If you're looking for ultimate comfort food made fast, look no further than this Instant Pot Potato Corn Chowder! This recipe is packed with yummy vegetables, topped with crispy bacon, and is easy to make dairy-free.

    white bowl of Instant Pot Potato Corn Chowder with chopped bacon and side of parsley on a bright blue background with colorful floral napkin.

    Making hearty, satisfying soup used to be an all-day ordeal. Now thanks to the electric pressure cooker, you can make rich, hot, comforting soup in 30 minutes or less!

    Jump to:
    • ❤️ Why you'll love this chowder recipe
    • 🥔 Ingredient notes
    • ✅ Step-by-step instructions
    • 👩🏻‍🍳 Recipe FAQs
    • 🍽 Serving ideas
    • 🍷 Wine pairings for chowder
    • ⏲ Kitchen tools and equipment
    • 🥣 More hearty soup recipes
    • Instant Pot Potato Corn Chowder
    • Pin it:

    ❤️ Why you'll love this chowder recipe

    two bowls of Instant Pot Potato Corn Chowder with chopped bacon and side of parsley & bacon crumbles, and two spoons on a bright blue background with colorful floral napkin.

    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

    bowls full of individual ingredients to make Instant Pot Potato Corn Chowder on a bright blue background.

    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.

    extra ingredients to make Instant Pot Potato Corn Chowder on a bright blue background.

    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

    cooked bacon sizzling in Dutch oven
    Crispy Bacon
    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.
    chopped veggies in instant pot
    chopped veggies in instant pot
    corn added to veggies in instant pot

    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.

    adding cornstarch to veggies in instant pot
    broth covering Instant Pot Potato Corn Chowder

    3. Then sprinkle ¼ 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.

    Ninja Foodi pressure cook HI 5 minutes
    making cornstarch slurry

    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 ¼ cup of cornstarch with the half and half (or heavy cream) in a medium bowl to create a cornstarch slurry. Set aside.

    cornstarch slurry
    ladle of cooked Instant Pot Potato Corn Chowder

    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

    spoonful of Instant Pot Potato Corn Chowder in a white bowl.
    How do I make this chowder dairy-free?

    I make this dairy-free all the time! Simply substitute your favorite vegan butter for regular butter (1:1 ratio) and your favorite dairy-free half and half for regular half and half (1:1 ratio).

    Can I make this chowder ahead of time?

    Yes! Allow to cool completely, then store either in an airtight container in the refrigerator for up to four days. Or, freeze in an airtight freezer-friendly container for up to two months.

    To reheat: simply thaw and then reheat in the microwave or in the Instant Pot/Ninja Foodi on SAUTE mode until it's heated through.

    What's the best way to store leftovers?

    Store leftovers in an airtight container in the refrigerator for up to four days.

    🍽 Serving ideas

    Two bowls of Instant Pot Potato Corn Chowder with side of bacon

    This Instant Pot Potato Corn Chowder is absolutely delicious on its own. Make it a full meal deal with any of the following appetizers, side dishes, salads:

    • Pandesal (Filipino soft bread rolls)
    • Garlic Rosemary Focaccia Bread
    • Air Fryer Broccoli
    • Garlic Roasted & Glazed Carrots
    • Simple Fruit Salad

    And for dessert? Try one of these dessert recipes:

    • Air Fryer Apple Hand Pies
    • Brown Butter Chocolate Chip Cookies with Espresso

    🍷 Wine pairings for chowder

    pouring chardonnay

    I really love eating this soup with a glass of unoaked or lightly oaked Chardonnay, or a Pinot Gris.

    ⏲ Kitchen tools and equipment

    Ninja Foodi Cookbook with Foodi and pasta

    For this recipe, you just need a few basic kitchen tools:

    Cutting board and knife - You'll need a sturdy cutting board and sharp knife.

    Electric Pressure Cooker - Use any electric pressure cooker or multicooker for this. I use my Ninja Foodi Deluxe XL 8-quart Pressure Cooker or my Instant Pot XL 8-Quart Pressure Cooker.

    Wooden spoon - description of what it is/how it is used with affiliate link

    Plate - You'll need a plate lined with paper towels to place the cooked bacon on while the soup cooks.

    🥣 More hearty soup recipes

    Find all of our delicious soup recipes here.

    • Almondigas (Filipino Meatball and Noodle Soup)
    • Immunity Boosting Chicken Soup
    • Instant Pot Irish Lamb Stew
    • Best Instant Pot Turkey Chili Recipe

    Did you make this recipe? Don't forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you really loved it, please leave a comment further down on the page. Thank you!

    white bowl filled with potato corn chowder, bacon, carrots, and side of parsley leaves.

    Instant Pot Potato Corn Chowder

    5 from 6 votes
    Prep Time: 10 mins
    Cook Time: 15 mins
    Come to pressure time: 5 mins
    Total Time: 30 mins
    Recipe by Marlynn Schotland
    A hearty, vegetable-driven chowder made in less than 30 minutes.
    Servings: 4 people
    Calories: 418kcal
    PRINT PIN RATE

    Equipment

    • Instant Pot, Ninja Foodi, or other electric pressure cooker

    Ingredients

    • 4 slices bacon
    • 2 Tablespoons unsalted butter
    • 1 cup chopped carrots
    • 1 cup sliced celery
    • 1 cup chopped yellow or white onion
    • 2 garlic cloves, minced
    • 2 medium russet potatoes, peeled and cubed into small cubes
    • 2 cups frozen corn
    • ½ cup cornstarch, divided
    • 1 teaspoon ground paprika
    • 1 teaspoon ground cumin
    • ¾ teaspoon kosher salt
    • ½ teaspoon ground black pepper
    • 4 cups chicken broth
    • 1 cup half and half or dairy-free whipping cream
    • 2 Tablespoons chopped parsley (optional)

    Instructions

    • 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.
    • 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. Then sprinkle ¼ cup of the cornstarch over the vegetables and stir in, sauteeing for one more minute. Set aside the remaining cornstarch for later.
    • Pour in the chicken broth and gently nudge the vegetables around so they are submerged in the liquid. Assemble and secure the lid (if using a Ninja Foodi, use the Pressure Lid), ensuring the pressure release valve is in the SEAL position.
    • 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. While it's pressure cooking, mix together the remaining ¼ cup of cornstarch with the half and half (or heavy cream) in a medium bowl to create a cornstarch slurry. Set aside.
    • 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.
    • 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)

    Video

    Notes

    Storage: allow the chowder to cool completely, then store in an airtight container in the refrigerator for up to 5 days. 
    Tried this recipe?Please leave a star rating and comment! Then snap a pic of your dish and share it on social media. Tag @UrbanBlissLife and #UrbanBlissLife!

    Nutrition

    Calories: 418kcal | Carbohydrates: 66g | Protein: 10g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 1404mg | Potassium: 1078mg | Fiber: 6g | Sugar: 8g | Vitamin A: 6281IU | Vitamin C: 21mg | Calcium: 136mg | Iron: 3mg

    Nutrition information is a general estimate. Actual nutrition details may vary depending on the exact foods & brands you use to make this recipe. It does not take into account any substitutions, toppings, or optional ingredients.

    Pin it:

    Instant Pot Potato Corn Chowder with text overlay

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      Reader Interactions

      Comments

      1. Irena Macri says

        January 24, 2022 at 5:58 pm

        5 stars
        I cook A LOT in my Instant Pot and this chowder is one of the best I've made.

        Reply
        • Marlynn Jayme Schotland says

          January 27, 2022 at 7:13 pm

          That's fantastic to hear! So glad you love it!

      2. Eliza says

        January 24, 2022 at 5:02 pm

        5 stars
        What a wonderful recipe for a hearty soup that's perfect for these chilly winter days. Being able to make it quickly in the instant pot is fantastic. Thanks for another winning recipe from Urban Bliss Life!

        Reply
        • Marlynn Jayme Schotland says

          January 27, 2022 at 7:14 pm

          Glad you love it! Thanks so much!

      3. Elizabeth says

        January 24, 2022 at 4:14 pm

        5 stars
        Great recipe! Perfect for winter!

        Reply
        • Marlynn Jayme Schotland says

          January 27, 2022 at 7:14 pm

          Glad you love it! Thank you!

      4. Vicky says

        January 24, 2022 at 4:01 pm

        5 stars
        This is just the kind of meal I am looking for this time of year! Warm and hearty and cooks up quickly. The trifecta!

        Reply
        • Marlynn Jayme Schotland says

          January 27, 2022 at 7:14 pm

          It's definitely a satisfying comfort food this time of year. Glad you like it! Thanks!

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      Hi! Thanks for stopping by! I'm Marlynn - a cookbook author, writer, photographer, and mom of two teenagers + a lovable lab retriever. Here you'll find my fast, easy, and delicious recipes, wine pairings, and travel guides. I hold a WSET 2 with Distinction in wine, and am a member of Society of American Travel Writers (SATW) and the International Food, Wine, and Travel Writers Association (IFWTWA).

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