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Instant Pot Potato Corn Chowder

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This easy Instant Pot potato corn chowder recipe is amazing!! It only takes 15 minutes to make and is the perfect creamy corn soup to eat all year long. Served by itself for dinner or with a side of rolls it surely will be your new favorite pressure cooker soup. Your kids will think it’s a winner too!

instant pot 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. 😉 (originally published 2/17)

instant pot potato corn chowder

Amazing right…and made with fresh vegetables!

  • Yes, we used real fresh corn on the cob because it has a nice crispness to it even after it’s cooked. This adds a great texture to our Instant Pot potato corn chowder soup.

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!

corn-chowder

 

If you’ve been to San Francisco and had the clam chowder there this reminds me of that kind of soup.

It is perfect as is but I usually throw a loaf of garlic bread in the oven once I put everything in my Instant Pot and it is all done right around the same time.

I’ve since made this easy Instant Pot clam chowder recipe and between these two I’m set for a few great nights of comfort food at it’s finest.

Here’s what you’ll need to make this Instant Pot potato corn chowder

  1. Red potatoes
  2. Corn (right off the cob is best)
  3. Onion
  4. Vegetable broth (way better than using water)
  5. Cheddar cheese
  6. Half and half
  7. Corn starch
  8. Butter
  9. Bacon – bits of crispy bacon crumbled on the top takes it over the top!

instant pot potato corn chowder

Here is a video showing you how we make potato corn chowder at home:
 

 

It is a great comfort food that can be adjusted to your liking, but just as is it tastes amazing too.

  • 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 inside as well if you desired.

The best Instant Pot potato corn chowder I have ever made.

Looking for more Instant pot soup recipes?

If you only have a slow cooker here is a version of crockpot corn chowder you can make at home too. 😉

Now for the printable instructions so you can enjoy this at home too this week.

instant pot potato corn chowder
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4.82 from 50 votes

Instant Pot Potato Corn Chowder

This easy Instant Pot potato corn chowder recipe is amazing!! It only takes 15 minutes to make and is the perfect creamy corn soup to eat all year long. Served by itself for dinner or with a side of rolls it surely will be your new favorite pressure cooker soup. Your kids will think it's a winner too! 
Course Entree, Main Course, Soup
Cuisine American
Keyword chowder, corn, easy, instant pot, italian wedding soup, potato, pressure cooker
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6
Calories 432kcal
Author The Typical Mom

Ingredients

  • 6 red potatoes diced
  • 4 ears corn (kernels removed from cob, about 2 cups, can use frozen or canned)
  • 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 + 2-3 tbsp water, a bit more cornstarch depending on how thick you want it
  • 3 tbsp butter
  • Pinch of salt

Instructions

  • Dice all your veggies. 
  • Put Instant Pot 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.  Close lid and close steam valve. Set to pressure high for 10 minutes. 
  • When done do a quick release, carefully lift lid when steam is gone. 
  • Whisk together a bit of water and cornstarch into a small cup until smooth.
  • Push saute on pressure cooker to allow mixture to boil. Add cornstarch mixture to pot and stir.
  • Add half and half and cheese slowly, stir and serve when it has thickened a bit.
  • Top with crispy bacon pieces to take it over the top!

Video

Nutrition Facts
Instant Pot Potato Corn Chowder
Amount Per Serving (6 oz)
Calories 432 Calories from Fat 216
% Daily Value*
Total Fat 24g 37%
Saturated Fat 15g 75%
Cholesterol 74mg 25%
Sodium 696mg 29%
Potassium 1146mg 33%
Total Carbohydrates 43g 14%
Dietary Fiber 3g 12%
Sugars 4g
Protein 11g 22%
Vitamin A 20.2%
Vitamin C 23.9%
Calcium 25.2%
Iron 9.6%
* Percent Daily Values are based on a 2000 calorie diet.

 

instant pot potato corn chowder

 

instant pot potato corn chowder
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Comments

  2. My husband made this recipe today as written, I’m sick on the couch and needed comfort food. It was just what the doctor ordered! Thanks!

    Reply

  3. Hello
    This looks delicious. However, I am a bit confused by the wording. Do I pressure cook this, or just hit the steam button with the lid set on vented? Thanks! Can’t wait to make it

    Reply

    • Hi there, I was initially confused by the wording but am quite sure she means close both the lid and the vent ie make sure the vent is on sealing and not venting.
      I’ve made this soup a couple times with a few additions and it’s turned out very yummy.
      Sandra

      Reply

      • Yes of course lid and steam valve are closed before starting to cook.

  6. Found via Pinterest, looking forward to trying this out tonight … i plan to tweak by adding sauteed pancetta first, some garlic & shallot with the onion, and probably add some peas & carrots on the back side…

    Reply

  7. This was a perfect base recipe for me to play with, so thank you!! I sauteed in broth, added carrots and celery with the other veggies and used unsweetened almond milk. I added a can of navy beans and some nutritional yeast when done and didn’t thicken it. I’ll play a little more with seasonings as I continue to make it bc I definitely will!

    Reply

  8. Thank you for all the recipes and time and effort you put into this site… Please try to not take offense to the people who just look for things to complain about… We appreciate your effort and thank you for your ongoing efforts.. and this is great I had some ham leftover..and it went well with it..

    Reply

  9. This is yummy!! Was a little worried when adding the half and half because I have an IP mini. I only used 5 potatoes but kept the same amount of frozen corn. But it all fit. Soo delish!! Thank you for sharing!

    Reply

  10. Delicious! Thank you for the recipe. I did make a 2 minor changes: added a tablespoon of garlic to the onions because I just cant imagine food without garlic and I put an extra cup of broth. The container had 4 cups and I didn’t want to waste it. Season ed with lots of fresh pepper and served with garlic naan. My family is very happy ❤

    Reply

  12. Used this recipe as a base and it was great. My additions were 1tsp of Tastefully Simple Fiesta Party Dip Mix, and 2 cups shredded chicken. I didn’t use as much half and half (to have a heartier chowder) and omitted the cheddar cheese (since I didn’t have any!)

    Reply

  13. The husband and I were looking for a bean soup recipe and found it and this one. OMG this is outstanding yes I am eating it as I type. I did yellow potato’s and also added some bacon. I put the bacon in with the onions. This is a keeper for sure.

    Reply

  14. I followed to the letter the first time and it was great however I was inspired to modify it the second time. I used twice as much corn because I was trying to use up for frozen corn and I love corn! I added one chopped celery stock and 2 chopped rippened jalapeno peppers with the onions at the start. I also used a whole onion. I also added a tsp of tarragon and a tsp of smoked paprika, it came out fantastic and way tastier the second time!!!

    Reply

    • Still Annie here, first time I used red potatoes, second time I used Yukon golds… My 2 cents is that Yukon gold was better, they didn’t break up as much.

      Reply

  15. I’ve made this soup at least a dozen times and it is definitely my favorite chowder! It helped me through my transition of becoming a vegetarian. Love it!

    Reply

    • Hello Kim~ I am a Kim as well ☺ I have been a vegetarian for 19 years & am always looking for a good recipe. I am making this for the first time tonight in my new Instant Pot. Good Luck on the Vegetarian Journey.

      Reply

  17. I just got myself an instant pot so the first thing I did was got on Pinterest and looked for something to fix that was quick and easy. I found a recipe for corn and potato chowder it was a hit so I will be making it over and over again.
    Thank you Paula

    Reply

  18. For anyone looking to make this on the stove top — I cooked the onion with a little bit of veggie broth (no oil). Then added the veggie broth, diced potatoes, and canned corn. Brought to a boil and simmered until the potatoes were almost done. Then added the cornstarch plus 1.5 tsp garlic powder and 1.5 tsp salt to add some more flavor. Continued simmering until the potatoes were ready. Then added 3/4 cup of 2% milk and 1/4 cup heavy cream (didn’t have any half and half) plus an additional tablespoon of cornstarch because mine was still looking pretty thin. I cooked it about 5 more minutes until soup thickened up more. Before seasoning it with garlic powder and salt I thought it was a bit bland for my taste but afterward it tasted very good. I would absolutely make this again!

    Reply

  20. I am new to cooking (the instant pot has changed my life!). Tried this recipe, substituted a few things because I didn’t have them at home (whole milk instead of half and half; flour instead of corn starch), and it came out so wonderfully! And was delicious. I also used Cabot smoky bacon cheddar for this and WOW was that a great choice! So if anyone likes bacon in their corn chowder, definitely a great way to add that! This recipe was so easy to follow, and I am so excited to have this now saved to use in the future!

    Reply

  21. Made this today and it is delicious. Thank You so very much for taking the time to post your recipes! I have made a number of them and they are always easy, yummy and delicious. Please know that finding something yummy to make with just a few clicks is always greatly appreciated! 🙂

    Reply

  22. Hi, just a quick question. Do I do “natural release” or “quick release” when it’s done? or does it matter?

    Reply

    • I usually do what I call a slow release just moving the steam valve slightly and have it come out slowly.

      Reply

  23. I tried this recipe tonight and the family loved it. I have to say though that as written there isn’t much flavor at all (maybe it was the brand of vegetable broth?). I added quite a bit of salt, pepper and a little red pepper for a touch of heat in the back of your throat. I also added crispy bacon and ham to the pot once cooked and almost 1.5c of the cheddar. Thank you, I will be trying some of your other recipes.

    Reply

  24. I’m new to IP and everything I’ve read says not to use quick release pressure if you cooking potatoes/beans I’m a lady of “a certain age” and have a very small kitchen,so I really don’t want soup all over my cabinets and walls. Should I try this recipe and use natural release pressure?

    Reply

  26. Absolutely delicious! This was my first Instant Pot recipe, and I found it quick and easy to assemble and complete. The only changes I made to the recipe were adding ham and bacon. As an added bonus, my family raved about it. My son, who can be a bit picky, said “Mom, you have to make this again!” This recipe is a keeper! Thank you!

    Reply

  27. Thanks Typical Mom!
    I really have appreciated a few of your recipes but I am so busy working over 50 hours each week that I usually don’t comment. (Sorry)
    Tonight I was looking for another recipe on Pinterest – because since getting an Instant Pot it seems to have stirred my interest in cooking again – and, as often before, I find myself drawn to your site.
    This chowder, which I made last weekend, turned out beautifully. It’s perfectly delicious.
    I just wanted you to know that I REALLY APPRECIATE all the time and effort you put into making delicious meals and that you’re willing to share these recipes with me and others.
    Thanks SO much!!

    Reply

  29. Have you ever made this not in an Instant Pot? If it possible to do? I’m a college student so don’t have all the fancy kitchen things I want yet haha But want to make this soup.

    Reply

  30. This recipe is a perfect example of what grinds my gears with Instant Pot recipes. Right in the headline she says it takes 15 minutes to make including prep time. Then in the directions, 10 minutes prep and 10 minutes cook. 10+10=20. WHY say it takes just 15 minutes when it actually takes 20???

    Reply

  31. Has anyone ever made this and added frozen shrimp? I was curious on when I would the shrimp in since I know it doesn’t take long to cook

    Reply

    • I would add the shrimp after you open the pot and are stirring in the extra ingredients. The soup should be hot enough to cook the shrimp I would think unless you are using really big shrimps.

      Reply

  34. I have an 8 quart and want to make a large chowder. It looks like yours is a 6 quart and fills halfway?

    If so, I’d like to double it. Please lmk what you think!

    Thx, Seana
    Maple Ridge BC Canada

    Reply

  35. Thank you for this great recipe! This time of year no corn on the cob so used freezer corn. Also added diced ham. When adding the half and half also added cream cheese and used chicken broth since our 2 grocery stores in this small town doesn’t have vegetable broth. Will make again.

    Reply

  36. I made some adjustments. I only used 2 cups of chicken broth with one cup of water cut down on potatoes to only 4 diced
    Added 3 cups chopped kale. For seasoning
    1 teaspoon salt 1/2 teaspoon pepper one pinch of red pepper flakes and one tablespoon of Italian sausage seasoning.
    Used 2 cups of whole milk.

    Reply

  38. Amazing foundation!

    I omitted the dairy and used 2 cups of cashew milk, 2 tablespoons of corn starch, and vegan cheese. I also cooked the potatoes a little longer so the soup was creamier.

    Added garlic powder, salt and pepper, and nutritional yeast and everyone loved it! So good.

    Thank you!!

    Reply

  39. Delicious! Great, easy to follow recipe! I fried and chopped up crispy bacon and tossed it in, and used 1.5 cans of corn instead of fresh, and did 2 C half and half, 1 C milk, because that’s what I had…other than that, I followed along and it’s great!

    Reply

  42. My SO is Type 1 diabetic and needs to know carb counts per serving. How much is 1 serving (i.e cups/oz)? Thank you! Looks delicious! Can’t wait to try!

    Reply

  43. Thank you so much for this recipe! I love corn chowder but dislike making it on the stove because of how fickle it can be. My husband bought me an IP for Christmas and I was so excited to find this recipe. It’s in the pot now for dinner tonight 😀

    Reply

  44. I made this tonight and my wife and I enjoyed every bite!!! Next time I will saute fresh garlic long with the onions at the beginning. I will also add more salt but for a first-time go at a recipe (I always make a dish the first time according to how it’s written), I was very happy!!! Thanks for posting!!!

    Reply

  45. Maybe try Carnation 2% evaporated milk instead? I use this for quiche and alfredo sauce and it tastes great.

    Reply

  46. Excellent recipe! I added diced celery and carrots to the mix and I served it with additional sharp cheddar sprinkled on top of our bowls of chowder. My husband enjoyed it too, and I will definitely be making this again. Thank you for the recipe.

    Reply

  47. I made this yesterday for a holiday party. Delicious! One of my guests added pieces of spiral ham I also made and that was a great addition – getting in some protein. Thanks.

    Reply

      • I added lb of bacon 2lbs chicken and trying the almond milk out but doesn’t say when to put the half and half in…..

    • yes but an instant pot is wonderful and fast. there are many FB support sites as weil as YouTube demos and Pintrest.

      Reply

  50. This is delicious! I added garlic along with the onion in the first step – and it needed more salt, but that is easy for each person to adjust when serving. I’ll definitely make this again.

    Reply

  51. I’m late to the party, having just found this recipe. I made it last night, substituting gold potatoes as that was what I had, but only 2 cups of half and half. That was plenty – three cups would have been too much – so I’m wondering if I didn’t use enough potato. The next time you make it, could you weigh the potatoes and post it here?

    Family LOVED it so will definitely make again.

    Many thanks.

    Reply

  52. I do not have a instant pot or pressure cooker. Could I do this in a soup pot on top of stove?

    Reply

    • I’m sure you could use recipe as stated and simmer on stovetop until potatoes were soft.

      Reply

    • You can make it any way you want. But consider getting an Instant Pot. They are so time and effort saving. Best appliance in my kitchen and I have them all. Not getting rid of them because everything has it’s use.

      Reply

  54. Thanks for the recipe! I am planning on making this for my sister who just had a baby.. but, wanted to freeze it for her… have you ever freezes this? does it freeze well? and if so, how long would I put it in the instant pot to defrost and re-heat? thanks!

    Reply

    • Tracey, as long as you don’t go over the MAX line in the pot, you’re good to go. Keep in mind that the fuller the pot is, the longer it’ll take to come to pressure. Also remember that you add the cream/milk and cheese after the pressure cooking, so be sure to leave enough room for it later.

      Reply

  56. I thought this recipe was yummy and easy to make. I topped the soup with real bacon bits and sliced green onions. Would make this soup again.

    Reply

  57. Tried the chowder today. It was wonderful. Did it a little different but we both loved it. Thanks for the great recipe. Will enjoy it lots more times.

    Reply

  58. Hi – great recipe! I added chicken, bacon, and lots of pepper, and used only two cups of half and half. It was a huge hit during Sunday football. Thank you!

    Reply

  60. This is really yummy! Thank you. I followed every essential ingredient and direction as recipe is set but used shallot instead of onion, and added a bay leaf, summer savory, and thyme before I pressure cooked. So good!

    Reply

  62. Mmm… this is in the making right now!
    I made a few changes.. I used thyme as one other reading said she did.. I used garlic also.. and coconut milk. Then to thicken it I used my Emerson blender and zipped it around a couple times.. I prefer not to use corn starch so I did this instead.
    Can’t wait to dig in!

    Reply

  63. Made this tonight and it is a hit! I added diced ham and thyme and will be making this again for sure.

    Reply

  64. Are the potatoes supposed to all “mash” together to give it the creamy consistency, or does that mean that I should use a shorter time on high pressure next time? I didn’t end up with really any potato chunks by the time it was done because they all broke apart when I stirred in the cream and cheese. (Maybe I diced the potatoes too small, but I’m still curious what the end product should be like.)

    Notes: I also added four slices of bacon in the beginning using the saute function, kept the drippings in the pan, and then added the crumbled bacon at the very end. I also had to use heavy cream because I didn’t have half and half. I loved the taste of this corn chowder!

    Reply

    • Yes if you dice them really small it will be smooth, if you want it chunkier just cut the pieces larger.

      Reply

  65. I have a manual old time pressure cooker and I have several questions
    can you sauté everything in the pressure cooker and the turn it on for 10 minutes
    what psi do you put it on
    why do turn the steamer valve off
    do you count the 10 minutes when the steam is full blown mine is on my burner
    I was so crazy about pressure cooking but after several failures I gave up I would love to hear your advice

    thanks so much I’m in South Carolina

    Reply

    • I don’t know psi numbers, I don’t have a pressure cooker. I set time on my IP and the countdown doesn’t start until it reaches pressure.

      Reply

    • Elizabeth. This is an electric pressure cooker. So it controls the pressure. I have only used mine when following exact recipes so I haven’t experimented with the settings too much. But it does come with a pretty handy book on how it works and the food comes out delicious!
      I have the same instant pot mentioned here. I got mine from Amazon. I would HIGHLY recommend replacing your manual pot with an IP! 😊

      Reply

    • Elizabeth, you sure could use the old fashioned pressure cooker! The 10 minute vent is probably not necessary, but I would do it because it’ll come up to pressure faster if you do. If you have a dial gauge, bring it up to 11 psi or use your 10 pound weight if you have the weighted canner. Remember that since you’re not canning, the psi isn’t life or death. When the pressure time is done, use cool water for a quicker release. I’ve never done that before, so you might want to read up on that…good luck and enjoy!!!

      Reply

  66. Can you use a regular stovetop covered pot to make this? We do not have either an instant pot( whatever that is) ora pressure cooker. What am I to do? I really want to try this?
    Horace

    Reply

    • Absolutely, it just won’t be as thick and creamy. You could use a touch of cornstarch at the end to thicken it a bit but it will have a different flavor without the half and half.

      Reply

  70. Wow.. It looks delicious and is easy to make. I have tried it and I just love it. Thanks

    Reply

  71. 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

    Reply

  74. 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.

    Reply

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

    Reply

  76. 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!

    Reply

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