Instant Pot Potato Corn Chowder

An instant pot with the chowder inside of it and toppings.

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.

Course Soup

Cuisine American

Keyword instant pot potato corn chowder

Prep Time 15

Cook Time 15

Pressure Time 10

Total Time 40

Servings

Calories 336kcal

Author Jessica

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