Description

Instant Pot Corn Chowder is a creamy, comforting soup made with sweet corn, potatoes, and a touch of cream—ready in a fraction of the time thanks to pressure cooking.

Ingredients

1 tbsp olive oil or butter
1 medium onion, chopped
2 cloves garlic, minced
3 cups corn kernels (fresh, frozen, or canned)
2 medium potatoes, diced
1 carrot, diced
3 cups vegetable or chicken broth
1/2 tsp dried thyme
Salt and pepper to taste
1 cup milk or half-and-half
Optional: 1/2 cup shredded cheese, 1/4 cup chopped green onions or bacon for topping

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Instructions

Turn Instant Pot to sauté mode. Add oil and sauté onion and carrot for 3–4 minutes, until softened. Add garlic and cook 30 seconds more.
Add corn, potatoes, broth, thyme, salt, and pepper. Stir well.
Cancel sauté. Seal the lid, set to Pressure Cook (High) for 5 minutes.
Allow a 10-minute natural release, then quick release any remaining pressure.
Open lid carefully. Stir in milk or half-and-half.
For a thicker chowder, use an immersion blender to partially blend the soup, or mash some of the potatoes with a spoon.
Serve hot with optional toppings like cheese, green onions, or bacon.

Notes

Use Yukon gold or red potatoes for best texture.
Frozen corn works great—no need to thaw.
To make it vegan, use plant-based milk and vegetable broth.
Leftovers can be stored refrigerated for up to 4 days.