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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!

instant pot corn chowder

OH 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! It’s one of our favorite Instant Pot recipes. (originally published 2/17, affiliate links present)

We eat together more often now because everything cooks SO much faster. You can use a Ninja Foodi or Crockpot Express too. The brand of pot doesn’t really matter.

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

how to cut corn

It starts with two main items from the produce department, corn and potatoes. I usually have a bag of the latter in my pantry since we live in Idaho of course…

Let’s start with a few basic tips:

star wars instant pot

You can use frozen kernels too and I have when fresh doesn’t look great at the store or I’m just trying to do it real quick.

From start to finish in the pot it takes about 15 minutes pressure cooking cook time. 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’ve been to San Francisco and had the Boudin clam chowder there this reminds me of that kind of soup. 

Tip: I’d highly recommend fresh vs. frozen corn but if that’s all you have give it a go.

  • 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. On high pressure with a quick release it’s SUPER fast and done in 30 minutes.

instant pot potato corn chowder

Instant Pot corn chowder

  1. Electric pressure cooker
    1. if you have an Instant Pot I HIGHLY suggest getting this non stick pot
  2. Red potatoes
    1. I have used russet too if that’s all I have
    2. diced small with skin on is my preference
  3. Corn (right off the cob is best)
  4. Onion
  5. Vegetable or chicken broth (way better than using water)
  6. Cheddar cheese
shredded cheese
  1. Half and half or heavy cream
  2. Corn starch
  3. Butter
  4. Salt and pepper to taste
  5. Bacon – bits of crispy bacon crumbled on the top takes it over the top!

What are the best potatoes for chowder?

I like red potatoes for recipes such as this one. Yukon Gold are probably the second best.

You really want one that won’t break apart and mess with the thickness of your soup. I have used russet as well, depends on what I have.

instant pot potato corn chowder

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

  • This whole process is really easy 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.

After Easter and Christmas I make this swap. Instead of bacon I just dice up what ham I have left over the day or two after the holidays and it turns out amazing!

Of course you can make it year round with store bought diced ham but it’s a must then.

pressure cooker potato and corn chowder

Potato corn chowder

  1. Set Instant Pot to saute and add butter until melted. 
  2. Add diced onions and cook until softened. Turn pot off now to avoid burn notice.
  3. Pour in broth, diced potatoes and corn kernels now. Season with salt and pepper.
  4. Close the lid and steam valve.
  5. Set to high pressure for 10 minutes.

I know, it’s done super duper fast right?

  1. I usually allow it to naturally release steam for just 1 minute to avoid any spraying, then quick release.
  2. Whisk together in a small bowl your cornstarch and some hot liquid from pot.
  3. Set pressure cooker to saute, add cornstarch slurry and stir in with half and half and shredded cheese.
  4. Allow to thicken and serve!!

It will come out creamy and delicious. Of course you can skip the cornstarch if you wanted but I like it thick. Flour can be used instead to make the roux.

instant pot corn chowder

Instant Pot potato corn chowder

Looking for more Instant pot recipes? More specifically, pressure cooker soups:

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

Crockpot Corn Chowder

What do you eat corn chowder with?

Corn bread is a great pairing, or a nice fresh green salad works. 

Can you freeze potato corn chowder?

Yes!! We rarely have any leftovers but if you do just: cool soup completely, then add to a freezer safe container and freeze for 1-2 months.

To thaw place containers in the refrigerator overnight or until thawed completely on your countertop. Reheat in pot on the stovetop or in the microwave. Heat in 30 second increments.

  • You can add a bit of half and half and stir thin it out as you reheat.

Sprinkle top with some shredded cheese and/or bacon bits and serve!

ham and corn chowder

I have used this recipe and added leftover ham to it too! This one was made in my Ninja Foodi and turned out amazingly well. I hate wasting food and the meat made it an even heartier soup.

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

Nutritional information is calculated by the recipe card and is available below as well. 

  • Let us know what you think below in the comments once you make it for your family!
instant pot potato corn chowder

Ninja Foodi Potato Corn Chowder

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My family loves this one. It was one of the first pressure cooker soups we made but still is their favorite even today. There is a printable recipe card below with nutritional information included as well.

Of course we love “seeing you” so please come back time and time again to get instructions.

instant pot corn chowder
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4.85 from 58 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


  • 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


  • 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!


Nutrition Facts
Instant Pot Potato Corn Chowder
Amount Per Serving (6 oz)
Calories 432 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 15g94%
Cholesterol 74mg25%
Sodium 696mg30%
Potassium 1146mg33%
Carbohydrates 43g14%
Fiber 3g13%
Sugar 4g4%
Protein 11g22%
Vitamin A 1010IU20%
Vitamin C 19.7mg24%
Calcium 252mg25%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.
instant pot potato corn chowder
Recipe Rating

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Laurie King

Sunday 27th of June 2021

Hi! Made this today, and it is fabulous! I did take it a step further, and put the corn cobs in the bottom before pressure cooking. Used tongs to take them out to cool slightly, and reshaped using a dinner knife to get ALL the goodness. Put it right back in the pot to finish. Excellent!

The Typical Mom

Tuesday 29th of June 2021

Glad it was a hit


Sunday 17th of January 2021

My potatoes range from half-dollar to soft ball many cups would your 6 potatoes equal? Is 1/4 of an onion about 1/4 cup?

The Typical Mom

Sunday 17th of January 2021

As far as onions are concerned, use more if you like, less if they aren't your fave. If I had to guess I would say I use 4-5 cups of diced potatoes??

Kathy g

Tuesday 17th of November 2020

When do you add the butter?


Sunday 10th of January 2021

How long will leftovers stay good in the refrigerator?


Wednesday 6th of January 2021

Step number 2. 😁


Friday 1st of November 2019

Made this soup last night! Since it’s just my husband and myself, I cut the recipe in half. Still have plenty left over for another meal, or 2! It’s soooooo good! And super easy & quick! Also made your Cheesy drop biscuits to have with our soup! Thanks for all of your delicious recipes!


Sunday 29th of December 2019

This is now my wife’s most requested soup! I also dice up a tub of mushrooms and sauté with the onions (in an olive oil/walnut oil mix). I also add a little smoked garlic and cayenne pepper to warm it up a bit, and an extra 1/8 cup dry Parmesan cheese to add a little depth....delicious!

The Typical Mom

Saturday 2nd of November 2019

Yay!! You're welcome too


Wednesday 30th of October 2019

Does this freeze well?


Wednesday 6th of January 2021

It will freeze well, but thaw out watery.

The Typical Mom

Thursday 31st of October 2019

I haven't ever had leftovers so unsure

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