Instant Pot Corn Chowder

Why You’ll Love This Recipe

Instant Pot Corn Chowder is a creamy, comforting soup packed with sweet corn, tender potatoes, and hearty vegetables—all made quickly and easily in a pressure cooker. With its rich, velvety texture and deliciously savory-sweet flavor, this chowder is perfect for busy weeknights or chilly days when you want something warm and filling in a flash.

ingredients

this Recipe

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

corn (fresh, frozen, or canned)
potatoes (peeled and diced)
onion (chopped)
carrots (sliced or diced)
celery (chopped)
garlic (minced)
vegetable or chicken broth
heavy cream or half-and-half
butter or olive oil
salt
black pepper
thyme or parsley (optional for flavor)
optional toppings: crumbled bacon, shredded cheese, green onions

directions

Set the Instant Pot to sauté mode. Melt butter or heat oil, then add onion, carrots, celery, and garlic. Cook for 3-4 minutes until softened.

Add potatoes, corn, salt, pepper, and broth. Stir well.

Secure the lid and set the valve to sealing. Pressure cook on high for 6 minutes.

Allow natural release for 5 minutes, then quick release remaining pressure.

Open the lid and stir in heavy cream or half-and-half. Use an immersion blender to partially blend for a creamy texture (optional).

Taste and adjust seasoning. Garnish with toppings of choice and serve hot.

Servings and timing

This recipe serves 6-8 people.
Preparation time: 10 minutes
Cooking time: 6 minutes (plus pressure build and release)
Total time: 30-35 minutes

Variations

Add diced cooked chicken or ham for extra protein.
Use coconut milk for a dairy-free version.
Spice it up with jalapeños or smoked paprika.
Add bell peppers or zucchini for more veggie variety.
Top with crushed tortilla chips for crunch.

storage/reheating

Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat gently on the stovetop or in the microwave until warmed through.
Freeze for up to 2 months; thaw overnight before reheating (add fresh cream if needed after thawing).

FAQs

Can I use frozen corn?
Yes, frozen corn works perfectly and doesn’t need to be thawed first.

Can I make this vegetarian?
Absolutely—use vegetable broth and skip meat-based toppings.

Is it thick?
Yes, it’s creamy and hearty, especially if partially blended.

Can I skip the cream?
Yes, use milk, plant-based cream, or omit for a lighter version.

Do I have to use an immersion blender?
No, but blending part of the soup gives it a thicker, creamier texture.

Can I make it ahead?
Yes, it stores and reheats very well.

What kind of potatoes work best?
Yukon gold or russets are ideal for their texture and starch.

Do I need to peel the potatoes?
Peeling is optional, based on your preference and the type of potato.

How spicy is this?
It’s mild, but you can adjust heat with pepper or chili flakes.

Can I double the recipe?
Yes, as long as it stays below the Instant Pot’s max fill line.

Conclusion

Instant Pot Corn Chowder is a quick, satisfying meal that delivers comfort and flavor in every spoonful. With its simple prep and rich taste, it’s a go-to recipe for weeknight dinners, meal prep, or whenever you need a warm, hearty bowl of goodness. Creamy, cozy, and loaded with corn—it’s everything chowder should be, made even easier.

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