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Instant Pot Potato Corn Chowder is an easy pressure cooker soup recipe with a creamy broth, tender potatoes, sweet corn, and topped with cheese, bacon, and green onions. So cozy, creamy, and easy to make in the Instant Pot.
Instant Pot Potato Corn Chowder Recipe
Potato corn chowder is easily one of my most favorite soups. It’s so creamy, chunky with corn and potatoes, and homemade comfort food that makes you feel warm and cozy.
I especially love this Instant Pot version because you simply dump everything into the Instant Pot and let it do all the work! No babysitting a hot pot over the stove while stirring constantly.
The best part is the heavy cream that gets mixed with some cornstarch; this helps thicken the soup and makes it so rich & creamy.
Be sure and prepare bowls of toppings so everyone can customize their own bowl of potato corn chowder. My family loves bacon bits (either from cooked bacon strips and then chopped, or buy bacon bits), additional shredded cheese, and sliced green onions.
Simple Ingredients Needed
- Chicken Broth : You will need two cans (14.5 ounces each) for this potato corn chowder recipe. Depending on preference or dietary needs, you can use regular full salted chicken broth or the low-sodium version of chicken broth. Other options include chicken stick, vegetable broth or vegetable stock, or chicken bone broth. I prefer using chicken bone broth because it has the best flavor and added protein.
- Frozen Gold n’ White Corn : This is a bag of frozen corn with yellow corn and sweet white corn. If you can’t find it, use a frozen yellow corn or frozen white corn. I love the mix of both in this recipe.
- Red Potatoes : Peeled and chopped into very small, bite-sized pieces.
- Sweet Onion
- Garlic Cloves : Use fresh garlic cloves that have been minced or pressed, garlic paste, or chopped garlic from a jar.
- Kosher Salt & Black Pepper
- Heavy Cream
- Cornstarch
- Shredded Cheddar Cheese : Colby Jack cheese is another good alternative. Or Monterey Jack cheese.
- Bacon Bits, Shredded Cheese, Sliced Green Onions : Toppings for potato corn chowder when serving.
How To Make Potato Corn Chowder In The Pressure Cooker (Printable Recipe Card)
Add the chicken broth, frozen corn, chopped potatoes, onion, garlic, kosher salt, and black pepper into the insert of the Instant Pot. Stir everything together.
Cover with the lid and set the venting valve to the ‘sealing’ position. Select the MANUAL button and set at high pressure for 15 minutes. Start the Instant Pot.
When the cook time is done, do a quick release of the pressure, meaning move the venting valve to the ‘venting’ position. Watch your hands and face as the steam comes out quickly and hot. When the pressure is released remove the lid.
Select the ‘sauté’ button on the Instant Pot. Mix together the heavy cream and cornstarch with a fork in a small bowl until well combined. Pour it into the chowder.
Cook and stir constantly (so it does not burn) for 3-5 minutes or until the chowder is thickened.
Stir in the shredded cheese and mix until smooth and melted.
Turn off sauté mode and serve the chowder warm with toppings; chopped bacon bits, shredded cheese, and sliced green onions.
How To Store Leftovers & Reheating Instructions
Transfer leftovers to an airtight container, and store in the refrigerator, for up to 4 to 5 days. Leftover chowder will thicken up quite a bit as it sits in the fridge.
To reheat, put individual servings in a microwave-safe bowl, and microwave in 30 seconds bursts until heated thoroughly. For reheating larger portions, place the chowder in a saucepan and heat over medium heat until heated through.
If needed add a splash of water, broth or milk when reheating to get the consistency you want. I love leftovers of this chowder! They are so yummy even a few days after.
Substitutions & Ingredient Notes
- Chicken Broth : This recipe was tested using full salted chicken broth plus the 1/2 teaspoon kosher salt called for in the recipe. Any version of chicken broth or vegetable broth can be used depending on your preference or dietary needs. Use the low-sodium version of even salt-free versions if needed. You can also use chicken stock or chicken bone broth for more flavor. I love using the Kettle Fire brand of chicken bone broth. If measuring from a larger container of broth, or water + bouillon, you will need 29 ounces of broth which is a little less than 4 cups of broth.
- Frozen Corn : I recommend using the gold n’ white corn called for in the recipe, however, if you can’t find it, you can easily use yellow corn or white corn.
- Potatoes : Yukon gold potatoes are another option for this chowder. Make sure to peel the skin of the potatoes and cut them into really small bite-sized epics; about 1/2-inch in size. You want the potatoes to be able to cook in time and soften.
- Heavy Cream : I highly suggest using heavy cream. For a less creamy version you could use half and half, but I do not recommend using anything lower in fat than that. For the best creamy flavor and thick texture, use heavy cream only.
- Shredded Cheese : Cheddar Cheese and Colby Jack cheese are popular options, but any variety can be used, such as Pepper Jack, Monterey Jack, or sharp cheddar cheese for more of a sharp flavor.
Pro Tips From The Test Kitchen
- Once you turn on sauté mode, it’s important to not walk away, or else the bottom will scorch pretty quickly. Make sure you are constantly stirring it so it doesn’t burn and so you can tell when it’s thickened enough. Once it’s thickened, immediately add the cheese and turn off the sauté mode. Stir until the cheese is melted and smooth.
- For the best creamy and thick texture, and taste, use the heavy cream and only heavy cream.
- Add more or less salt as needed. It also depends on if you used full salted broth or reduced-sodium. Give the chowder a taste at the end and add more if needed.
- I love using chicken bone broth from the Kettle Fire brand in this recipe. Feel free to use any version of chicken broth, chicken stock, vegetable broth or stock, or water + bouillon. Two cans is equal to about 30 ounces, which is a little less than 4 cups of broth or stock.
- Cut the potatoes into small, bite-sized pieces so they will soften and cook in the time given. Aim for potato pieces that are about 1/2-inch in size.
- For the best creamy melt shred the cheese from a block using a cheese grater.
Instant Pot Potato Corn Chowder
Equipment
Ingredients
- 2 cans (14.5 oz each) chicken broth
- 1 bag (16 oz) frozen gold n' white corn
- 2½ cups peeled, chopped red potatoes (very small, bite-sized 1/2-inch pieces)
- 1 sweet onion or yellow onion finely diced
- 3 cloves garlic (minced or pressed, paste, or chopped)
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 cup heavy cream
- 2 tablespoons cornstarch
- 1 cup shredded cheddar cheese or colby-jack cheese
- bacon bits, shredded cheese, green onions (toppings for serving)
Instructions
- Add the chicken broth, frozen corn, chopped potatoes, onion, garlic, kosher salt, and black pepper into the insert of the Instant Pot. Stir everything together.2 cans (14.5 oz each) chicken broth, 1 bag (16 oz) frozen gold n' white corn, 2½ cups peeled, chopped red potatoes, 1 sweet onion or yellow onion, 3 cloves garlic, ½ teaspoon kosher salt, ½ teaspoon black pepper
- Cover with the lid and set the venting valve to the 'sealing' position. Select the MANUAL button and set at high pressure for 15 minutes. Start the Instant Pot.
- When the cook time is done, do a quick release of the pressure, meaning move the venting valve to the 'venting' position.* Watch your hands and face as the steam comes out quickly and hot. When the pressure is released remove the lid.
- Select the 'sauté' button on the Instant Pot. Mix together the heavy cream and cornstarch with a fork in a small bowl until well combined. Pour it into the chowder.1 cup heavy cream, 2 tablespoons cornstarch
- Cook and stir constantly (so it does not burn) for 3-5 minutes or until the chowder is thickened.
- Stir in the shredded cheese and mix until smooth and melted.1 cup shredded cheddar cheese or colby-jack cheese
- Turn off sauté mode and serve the chowder warm with toppings; chopped bacon bits, shredded cheese, and sliced green onions.bacon bits, shredded cheese, green onions
Video
Notes
- Once you turn on sauté mode, it’s important to not walk away, or else the bottom will scorch pretty quickly. Make sure you are constantly stirring it so it doesn’t burn and so you can tell when it’s thickened enough. Once it’s thickened, immediately add the cheese and turn off the sauté mode. Stir until the cheese is melted and smooth.
- For the best creamy and thick texture, and taste, use the heavy cream and only heavy cream.
- Add more or less salt as needed. It also depends on if you used full salted broth or reduced-sodium. Give the chowder a taste at the end and add more if needed.
- I love using chicken bone broth from the Kettle Fire brand in this recipe. Feel free to use any version of chicken broth, chicken stock, vegetable broth or stock, or water + bouillon. Two cans is equal to about 30 ounces, which is a little less than 4 cups of broth or stock.
- Cut the potatoes into small, bite-sized pieces so they will soften and cook in the time given. Aim for potato pieces that are about 1/2-inch in size.
- For the best creamy melt shred the cheese from a block using a cheese grater.
Nutrition
Did You Make This Recipe?
I’d love to see it! You can share it with me on @togetherasfamilyblog and follow on Pinterest @together-as-family-blog-recipes or Facebook @togetherasfamilyblog for more!
If I want to double or quadruple the recipe, would I double the time in the instant pot?
From my experience with other IP recipes, you do not double the cook time if you double the ingredients. This recipe has no meat in it, so I think for sure just keep the cook time the same even if doubling.
Can this be frozen?
If you want to it can 🙂 I don’t like freezing anything with dairy in it, as it separates once thawed, but if you are used to freezing then I say go for it.
Hi! I’m trying this tonight, if I added raw cubed chicken breast, would I have to cook it longer?
Yes you would. I think raw chicken in the IP (make sure it’s cut small) would need at least 10-15 minutes. I am not super great with the IP so that is just my best guess. But for sure you would need to cook it longer. Hope that helps. Enjoy.
Am I able to use canned corn? That’s all I have on hand.
Yes, canned corn would work fine in this recipe.
I assume the garlic is minced or chopped?
Yes it is. Or you can use garlic paste or chopped garlic from a jar.
YUM!
Will this be ok if I use half n half? I realize it won’t be as thick.
Yes that wold work fine. Enjoy!
My husband is not a very big potato chowder fan and he loved it! His own words, “Excellent taste and great consistency”. ..This is definitely a keeper!!!!
So happy to hear this! Thanks so much for letting me know and leaving your comment.
Just made this and it was delicious! Thank you!!
Best potato corn chowder recipe! My grandkids loved it as did my husband and myself. So easy to make & ready in under an hour!
Thank you! This soup is easily one of my very favorites. So happy to hear it was a hit with everyone.
It would help if you stated what size IP you were using. I have a small one so am concerened
Oh no problem. I use a 6 QT Instant Pot. You can use any size but if yours is smaller you want to make sure you do not go above that fill line that is in the insert. Hope that helps.
I made this Potato Corn Chowder today in the Instant Pot. It turned out delicious. I have been very intimidated by this Instant Pot in the past and looked at it in my cabinet and would just grab my stock pot that I knew would always do the job. Not anymore!!! Thank you for putting so many great Recipes on your page that are easy to follow and delicious to eat. 😊🌽🍲😊
love this recipe. super easy. I am making this again ! I’m adding rotisserie chicken after it’s done. should be delicious
Great idea to add rotisserie chicken! Thank you for your comment!
Hi! Would I adjust anything if I want to just use my crockpot? Thanks!
I would cook it for 3 hours on high or 6 hours on low. In the last hour of cooking and the cornstarch slurry.
Can I use anything else instead of heavy cream? We are diary free. Maybe coconut milk?
Thank you! Can’t wait to try
I’ve never tried that with this recipe but I’ve used coconut milk in other chowder recipes and it’s worked. I think coconut milk should be fine for this recipe. Let me know how it goes!
Smells delightful, but when I took my pressure cooker lid off, it was SUPER broth-y and liquids still? Looking at your video, it seems like most of your broth was absorbed/evaporated. I double check all my measurements, wondering what I did wrong….
Oh darn! The only thing I could think of is did you use the heavy cream? That would be the only thing that would change the thickness of the soup. When you take the lid off it will be thinner and more liquid, but once you change it to the sauté mode and add the heavy cream + cornstarch it should thicken up no problem. Let me know if that helps at all.
This is my absolute favorite, I would eat this year round!! It’s so delicious. Thank you for sharing your recipe.
I’m so glad you liked it! Thank you for commenting and reviewing.
Do you have to peel the potatoes?
No you don’t have to. If you prefer the peel on then leave it and it will work great.
Superb directions and great taste. This will become one of my go to’s in the fall.
I love this recipe and have made it several of times. I do think it needs a little more spices. I add paprika, garlic powder, onion powder, cayenne, and oregano. You don’t have to add much of any of them, but I think it really elevates the chowder.