Instant Pot Corn Chowder is the perfect weeknight dinner, made in about 30 minutes. Comforting creamy soup with tender yellow potatoes, corn, a hint of thyme, cheddar cheese, and crispy bacon.
This Instant Pot Corn Chowder is perfect for easy weeknight dinners, lunches for school or work, or anytime you need a warm bowl of comforting soup.
This budget-friendly soup is great for adding to your weeknight meal rotation.
Everyone in the family will love eating a spoonful of cheesy corn chowder and biting into delicious yellow potatoes.
This filling soup can be made quickly in your Instant Pot with minimal cleanup.
In about half an hour, you’ll have creamy, corn chowder with yellow potatoes ready to enjoy!
My easy weeknight solution to a delicious dinner is always soup. There are so many possibilities with soups… you can pack in the flavor, veggies, meats, etc. and it offers the tastiest concoction!
This recipe for Corn Chowder is one of my personal favorites. It doesn’t contain a heavy amount of meat – just some chicken stock and bacon bits.
Yet, it’s filling and TOTALLY satisfying. Don’t believe me? Just ask my kids. They’ll tell you it’s one of their favorites, too!
Corn Chowder is the perfect fall recipe. It uses simple ingredients, so it won’t break the bank.
Plus, since it’s made in the IP, you know that it’s quick and simple to whip up: such a winning combination!
HOW TO MAKE INSTANT POT CORN CHOWDER
Heavy cream, chicken broth, yellow potatoes, corn, and cheddar cheese are combined together to create a creamy corn chowder the whole family will enjoy!
Are you ready to get started?
You’ll find the specific ingredient amounts and detailed instructions in the printable recipe at the bottom of this post.
KITCHEN TOOLS YOU MAY NEED
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INSTANT POT CORN CHOWDER INGREDIENTS
This fun and easy Instant Pot Corn Chowder recipe uses everyday kitchen staples to create a mouthwatering soup your family will love.
Most of these ingredients can be found in your pantry or easily at your local grocery store.
All you need is:
- a little bit of extra virgin olive oil
- yellow onion
- some garlic cloves
- yellow potatoes
- canned corn
- chicken broth
- dried thyme
- Salt and pepper to taste
- heavy cream
- cheddar cheese
- a little cornstarch
- cooked bacon
INSTANT POT CORN CHOWDER RECIPE INSTRUCTIONS
Add EVOO to the Instant Pot’s inner pot and set to saute.
Add chopped onion and minced garlic. Saute until softened.
Turn off saute mode and add potatoes, corn, chicken broth, water, thyme, salt, and pepper. Mix to combine.
Seal the Instant Pot with the lid and set it to manual high pressure.
Once the time is up, allow for a quick release.
Set the Instant Pot back to its saute function.
Add heavy cream and some cheddar cheese. Mix until cheese is melted.
Add cornstarch and mix well.
Serve in individual bowls and garnish with remaining cheese and bacon bits.
In about half an hour, you’ll have a comforting bowl of soup that’s sure to become a new favorite!
INSTANT POT CORN CHOWDER TIPS AND QUESTIONS
If you’ve never made corn chowder, don’t worry! Below are some common questions and helpful tips.
Hopefully, this will answer any questions you may have.
If not, feel free to ask in the comments and I’ll answer the best I can.
HOW LONG DOES IT REALLY TAKE TO MAKE CORN CHOWDER?
One of the many reasons I love using my Instant Pot is because everything you make takes less time. This Instant Pot Corn Chowder recipe takes approximately 36 minutes. TOTAL.
- About 5 minutes of prep time
- Close to 4 minutes to saute the onion and garlic
- Around 25 minutes to pressure cook the soup
- 2 minutes to add heavy cream, cheese, and cornstarch
HOW DO I STORE INSTANT POT CORN CHOWDER?
You can store Instant Pot Corn Chowder in an airtight container for up to 5 days in your refrigerator or in your freezer for up to 3 months.
Simply reheat in the microwave for a few seconds or on the stovetop.
CAN I MAKE INSTANT POT CORN CHOWDER AHEAD OF TIME?
Yes, you can easily make Instant Pot Corn Chowder the day before serving.
Simply reheat in the microwave or on the stovetop and serve immediately. You’ll have warm, comforting soup ready for the family.
WHAT GOES WELL WITH INSTANT POT CORN CHOWDER?
Instant Pot Corn Chowder goes well with a wide variety of meals and sides. These recipes would be great to serve together.
Some of my personal favorites include:
- Sugar Cookie Hot Cocoa Bombs
- Spring Salad
- The Best Mind-Blowing Chicken Francese
- Grilled Cheese Sandwich
- Rainbow Ice Cream
CAN I USE FROZEN CORN INSTEAD OF CANNED CORN TO MAKE CORN CHOWDER?
Yes, you can use frozen corn in this recipe instead of canned corn. The steps will be pretty much the same.
You can also use fresh corn in this recipe.
CAN I USE WHITE POTATOES INSTEAD OF YELLOW POTATOES TO MAKE CORN CHOWDER?
Yes, you can use white potatoes instead of yellow potatoes to make corn chowder.
I prefer the taste of yellow potatoes in this recipe, but if you only have white potatoes, use them.
CAN I USE FLOUR INSTEAD OF CORNSTARCH TO THICKEN CORN CHOWDER?
Yes, you can use flour instead of cornstarch to thicken corn chowder.
Simply, take a little bit of flour and add it to a small bowl, and then add some water, stir until smooth, and pour into the soup.
Continue doing this until it is thick enough.
IS THIS INSTANT POT CORN CHOWDER GLUTEN-FREE?
Yes, this recipe for Instant Pot Corn Chowder is gluten-free.
As long as you only thicken it with cornstarch or another gluten-free friendly thickener, it is gluten-free.
WHAT ELSE CAN I ADD TO THIS INSTANT POT CORN CHOWDER RECIPE?
This simple Instant Pot Corn Chowder recipe not only tastes great, but it’s also incredibly versatile.
Try adding some sausage like Italian or chorizo. YUM!
INSTANT POT CORN CHOWDER RECIPE
INSTANT POT CORN CHOWDER
- 2 tbsp extra virgin olive oil
- ½ medium yellow onion chopped
- 4 cloves garlic minced
- 3 cups chopped yellow potatoes peeled
- 3 cups canned corn drained
- 2 cups chicken broth
- 2 cups water
- 1 tsp dried thyme
- Salt and pepper to taste
- 1 cup heavy cream
- 1 cup cheddar cheese divided
- 1 tbsp cornstarch
- Cooked bacon chopped into bits for garnishing
- Add EVOO to the IP’s inner pot and set to saute. Add chopped onion and minced garlic. Cook and toss for about 3-4 minutes.
- Turn off saute mode.
- Add potatoes, corn, chicken broth, water, thyme and salt and pepper. Mix to combine.
- Seal the IP with its lid and set to manual high pressure for 15 minutes.
- Once the time is up, allow for a quick release.
- Set the IP back to its saute function. Add heavy cream and ½ cup cheese. Mix until cheese is melted.
- Add cornstarch and mix well.
- Serve in individual bowls and garnish with remaining cheese, if desired. Add chopped bacon bits as garnish, if desired.
I hope you enjoy this Instant Pot soup recipe as much as my family does!
If you get a chance to try it, let us know! Leave us a comment below, or share it with a picture on Instagram or Facebook! Don’t forget to tag us @kelly_reci_ and use the hashtag #Kellysthoughtsonthings so we can see what amazing meals you are cooking up!