Go Back

Instant Pot Corn Chowder

This creamy Instant Pot Corn Chowder is perfect for warming up on chilly night. It's packed with flavor, easy to make and garnished with bacon bites and lots and lots of cheese....if that's what you like!
Prep Time 15 mins
15 mins
Total Time 30 mins
Course Soup
Cuisine American
Servings 6


  • 2 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 4 garlic cloves, minced
  • 2 cans low sodium chicken broth 14.5 oz each
  • 3 cups peeled, chopped small red potatoes
  • 1 tsp salt
  • 3/4 tsp ground black pepper
  • 14.5 oz white corn, canned
  • 1 cup heavy whipping cream
  • 4 tbsp cornstartch
  • 1 1/2 cup shredded chedder or colby-jack cheese plus extra for garnish


  • bacon bites
  • chopped green onions


  • Select 'Saute' setting, add olive oil. Saute onions until they begin to turn translucent, then toss in garlic and let it fragment for a minute or two.
  • Add the chicken broth, frozen corn, chopped potatoes, salt, and pepper into the insert of the Instant Pot. Stir together. Cover with lid and set the valve to the sealing position. Select 'manual' setting and adjust pressure to high. Set the time for 15 minutes. When finished cooking do a quick-release (move the valve to venting position) to release the pressure.
  • Remove about 3 cups of the soup out and pour into a blender and blend until smooth. If you don't have a blender, use an immersion blender to blend the soup until smooth. Stir the blended soup back into the pot.
  • Select 'Saute' setting. Mix in heavy whipping cream and cornstarch in a seperate bowl and then pour into chowder.
  • Cook and stir for 10-15 minutes or until thickened. Add shredded cheese and stir to combine. Turn off sauté mode and serve! Serve with chopped bacon or bacon bits, shredded cheese, and green onions.
Keyword Instant Pot Recipes, Soup, Soup Recipes