Instant Pot Potato Corn Chowder
I love a good soup. And one of the things I love most about my Instant Pot is that it makes it so easy to fix a good soup in a short time.
Lately, I’ve been making an effort to try more vegetarian-friendly soup recipes, so my meat-free husband can enjoy a nice steaming bowlful with the rest of the family. I tried this Instant Pot Broccoli Cheddar Soup, and it turned out so great that I decided to see what the Instant Pot could do with chowder.
I already had a good recipe for Creamy Crockpot Corn Chowder, but it had ham in it, so naturally that had to go. Instead, I stirred in some cheddar cheese to boost the protein, as well as the flavor. A little onion and garlic kicked it up another notch, and a cup of heavy cream made it extra thick and rich.
Email Me This Recipe!
Need to save time? Have this article emailed straight to your inbox + sign up for all the latest recipes!
This soup is creamy, hearty, and satisfying for meat eaters and vegetarians alike. If you really miss the meat, you can sprinkle on some bacon bits, but you don’t need to – it’s got plenty of flavor without them.
How to Make Instant Pot Potato Corn Chowder
Directions:
- Turn Instant Pot to saute. Add olive oil and onions and cook until the onions are soft, 3-4 minutes. Add the garlic and cook 1 minute more. Stirring frequently.
- Add potatoes, corn, thyme and vegetable stock, salt and pepper, to Instant Pot. Pressure cook on high for 10 minutes with a quick release.
- Whisk together cornstarch and water in a small bowl. When the quick release is finished, remove the lid and set the Instant Pot to saute. Add water and cornstarch mixture, shredded cheese, and heavy cream. Stir to combine.
- Cook chowder about 5 minutes, stirring frequently, until soup has thickened.
- Serve warm garnished with fresh thyme and bacon (optional).
TOOLS USED TO MAKE THIS INSTANT POT POTATO CORN CHOWDER
Instant Pot: This 6qt Instant Pot pressure cooker is always my go to!
Kitchen Knife Set: Every kitchen needs a set of great kitchen knives.
Instant Pot Potato Corn Chowder
Email this recipe!
Get this recipe emailed straight to your inbox!
Ingredients
- 1 T olive oil
- 1 pound red potatoes cut into even size pieces
- 1 pkg frozen corn
- ¾ cup diced onion about half of a large onion
- 1 t minced garlic
- ½ T fresh thyme
- 32 oz vegetable stock
- ¼ cup water
- 1.5 T cornstarch
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- Salt and pepper
Instructions
- Turn Instant Pot to saute. Add olive oil and onions and cook until the onions are soft, 3-4 minutes. Add the garlic and cook 1 minute more. Stirring frequently.
- Add potatoes, corn, thyme and vegetable stock, salt and pepper, to Instant Pot. Pressure cook on high for 10 minutes with a quick release.
- Whisk together cornstarch and water in a small bowl. When the quick release is finished, remove the lid and set the Instant Pot to saute. Add water and cornstarch mixture, shredded cheese, and heavy cream. Stir to combine.
- Cook chowder about 5 minutes, stirring frequently, until soup has thickened.
- Serve warm garnished with fresh thyme and bacon (optional)
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Did You Make This Recipe?
Make sure to share it with me below!
Can I use this receipe in my ninja slow cooker?
If I were to make this in a slow cooker, how long should I cook it?
Hi Gram, I have only tested this recipe in the instant pot, so I cannot say for sure.
Made this recipe substituting a Santa Fe Blend of frozen veggies (corn, peppers, black beans) for the corn. A great lunch for the vegetarians in my family. For the non-vegetarians we thawed and chopped pre-cooked frozen shrimp and labeled the chowder over it. Super yummy! My kids and hubby say the recipe’s a keeper.
My sister turned me on to this recipe. It was really yummy and easy to make. I followed the directions except I added some red peppers when I was cooking the onions because I’ve liked red peppers in corn chowder before. Thank you so much for posting it. Now I’m on to check some of your other recipes.
Red peppers sound like a yummy addition Leslie!!
I have an ALLERGY TO DAIRY so I had to use a half & half alternative. No cheese. And it was AMAZING! I added parsley and a bay leaf.
How many ounces was the package of corn?
10-12oz for this recipe
This was a huge hit with the fam who are potato soup fans. Didn’t have thyme … I added a lb of crumbled bacon and green onion at the end. Putting this on the rotation for sure!