Instant Pot Potato Corn Chowder

This Instant Pot potato corn chowder is amazing!! It only takes 15 minutes including prep time and is the perfect soup all year long.

instant pot potato corn chowderOH MY Goodness is this Instant Pot potato corn chowder amazing! I have been experimenting with new appliance of mine since I got it just before Christmas and it has changed my world! We eat together more often now because everything cooks SO much faster, and I feel like we eat a bit healthier too because I can cook with fresh veggies and it takes no time at all. We’ve made soups, chili, popcorn, and now this chowder in it and I think this is one of our favorite Instant Pot recipes thus far. Stay tuned for more and more each week too. 😉 (affiliate links present)

Enjoy and like The Typical Mom for more great recipes and tips too!

Amazing right…and made with fresh vegetables! Yes, like real fresh corn on the cob so it has a nice crispness to it even after it’s cooked which adds to this Instant Pot soups texture. From start to finish in the pot it takes about 15 minutes, and adding in the prep you’re looking at a quick 25 minutes from start to finish…just enough time to throw some rolls in the oven and everything is done at once! It’s so good! If you don’t have an Instant Pot this is the one I have and am absolutely obsessed with. Here’s how you make it.

Instant Pot Potato Corn Chowder

4.67 from 3 votes
instant pot potato corn chowder
Instant Pot Potato Corn Chowder
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins

The most amazing Instant Pot potato corn chowder ever. Easy pressure cooker soup recipe you can load up with whatever you'd like, great year round dish.

Course: Soup
Cuisine: American
Servings: 6
  • 6 medium red potatoes diced
  • 4 ears of corn, remove the kernels kernels removed from cob
  • 1/4 onion diced
  • 3 c . vegetable broth can use water but this is better
  • 3/4 c . cheddar cheese
  • 3 c . half and half
  • 2 tbsp . corn starch a bit more depending on how thick you want it
  • 3 tbsp . butter
  • Pinch of salt
  1. Dice all your veggies. Put IP on saute and add butter until melted. Add diced onions and cook until soft. Add vegetable broth, diced potatoes, and corn removed from the cob. Can add pinch of salt now. Put IP on manual high, close lid and steam valve, and set to 10 minutes. When done carefully release steam valve and then lid when steam is gone. Add a bit of water to your cornstarch in a cup to use as a thickener. Add to pot and stir. Put IP on saute to allow mixture to boil. Add half and half and cheese slowly, stir and serve when it has thickened a bit.

It really is an easy process and I love that I can use fresh produce to create it. I also love that you could easily add in bits of leftover ham, bacon, or diced celery as well if you desired. It is a great comfort food that can be adjusted to your liking, but just as is it tastes amazing too. The best potato corn chowder I have ever made.

Looking for more Instant pot soups?

instant pot potato corn chowder

For more easy recipes, tips and free printables please LIKE The Typical Mom on Facebook and follow me on Pinterest! You can also sign up for my free weekly newsletter which is packed with goodies I know you’ll love. 😉

Visit The Typical Mom’s profile on Pinterest.

11 Responses to Instant Pot Potato Corn Chowder

  1. Made this for dinner tonight it was great and I have to say your directions were amazing. I’m new to the instant pot, it’s not easy to figure out on some of the recipies. I did make a couple changes. I didn’t have vegetable stock so I used chicken stock, I decreased the half and half so that it would be thicker and I increased the cheese by 1/4 cup and added red pepper flakes!! It was amazing!! Thank you

  2. This soup is really good. I just changed the Half and Half to Unsweetened Almond Milk. The soup was so sweet and flavorful!! Thank you so much for the recipe.

  3. This recipe looks amazing, however I do not own an Instant Pot. What would be an alternative cooking method?

  4. I just had to stop by and leave a comment for this tasty recipe! I am always on the lookout for new Instant Pot recipes. I did make substitutions to make the recipe vegan. Nutritional yeast instead of the cheddar as well as olive oil and almond milk instead of the dairy versions. I’m sure that mine isn’t as wonderfully decadent, but it’s so good that I plan on taking the leftovers to my dad and making another batch for my family tomorrow. Ten minutes of cook time was perfect. Thanks so much!

Leave a Reply