instant pot potato corn chowder
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4.83 from 52 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! 
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Entree, Main Course, Soup
Cuisine: American
Keyword: chowder, corn, easy, instant pot, italian wedding soup, potato, pressure cooker
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

Serving: 6oz | Calories: 432kcal | Carbohydrates: 43g | Protein: 11g | Fat: 24g | Saturated Fat: 15g | Cholesterol: 74mg | Sodium: 696mg | Potassium: 1146mg | Fiber: 3g | Sugar: 4g | Vitamin A: 20.2% | Vitamin C: 23.9% | Calcium: 25.2% | Iron: 9.6%