Instant Pot Potato Corn Chowder: The Ultimate Comfort Food, Fast!

Craving a bowl of creamy, comforting chowder but short on time? Look no further! This Instant Pot Potato Corn Chowder recipe is the answer to your weeknight dinner prayers. Packed with flavorful vegetables, savory bacon, and ready in under 30 minutes, this recipe is a guaranteed crowd-pleaser. Plus, it’s incredibly easy to adapt for dairy-free diets, making it a versatile option for everyone.

Gone are the days of spending hours simmering soup on the stovetop. Thanks to the magic of the electric pressure cooker, you can now enjoy a rich, hot, and incredibly satisfying soup in a fraction of the time. This Instant Pot Potato Corn Chowder is the perfect solution for busy weeknights when you need a comforting meal without the fuss.

Why You’ll Absolutely Love This Chowder Recipe

Chowder has always held a special place in my heart. I’ve been making my Seafood and Bacon Chowder for Christmas every year for over a decade. It’s a tradition I cherish.

But this Instant Pot Potato Corn Chowder is truly exceptional. It deserves a spot among your favorite soup recipes. Here’s why:

• Flavor Explosion: This soup is bursting with delicious savory flavors. The combination of bacon, vegetables, and spices creates a symphony of taste in every spoonful.
• Hearty and Wholesome: It’s loaded with hearty vegetables like carrots, potatoes, and celery, making it a nutritious and satisfying meal.
• Lightning-Fast Cooking: The electric pressure cooker allows you to whip up this soup in just 30 minutes, making it ideal for busy weeknights.
• Dairy-Free Friendly: Easily adapt this recipe to suit dairy-free diets with a few simple substitutions.
• Rich and Comforting: This soup is incredibly rich, hearty, and comforting, perfect for chilly evenings.

The Key Ingredients for the Perfect Potato Corn Chowder

Let’s break down the essential ingredients that make this Instant Pot Potato Corn Chowder so delicious:

• Bacon: Use at least four slices of bacon, diced into small pieces. Feel free to use up to six slices for a bolder bacon flavor and extra crispy toppings.
• Butter: Unsalted butter is used to sauté the mirepoix (carrots, celery, onions, and garlic). You can substitute olive oil for a dairy-free option.
• Carrots: Dice one cup of carrots into equally sized pieces for even cooking.
• Celery: Dice one cup of celery.
• Onion: Chop one cup of yellow onion. White onion can also be used if that’s what you have on hand.
• Garlic: The recipe calls for two minced garlic cloves, but adjust the amount to your preference.
• Potatoes: Peel and cube two medium to large russet potatoes. Ensure the cubes are uniform in size for even cooking.
• Corn: Use 2 cups of frozen corn, thawed, or fresh corn kernels cut off the cob. Fresh corn will add a touch of sweetness to the chowder.
• Spices and Seasonings: Ground paprika, cumin, kosher salt, and pepper provide depth and warmth to the flavor profile.

• Chicken Broth: Use homemade broth or store-bought stock. Homemade broth will elevate the flavor, but a good quality store-bought option works well too.
• Cornstarch: Cornstarch is used to create a slurry that thickens the soup, giving it a creamy texture.
• Heavy Cream: For a classic, rich chowder, use heavy cream. For a dairy-free version, substitute with dairy-free heavy cream or dairy-free half-and-half.

Step-by-Step Guide to Making Instant Pot Potato Corn Chowder

Follow these simple steps to create a delicious and comforting Instant Pot Potato Corn Chowder:

1. Set your Instant Pot or pressure cooker to SAUTE mode. Add the diced bacon and sauté until fully cooked and crispy. Remove the bacon from the pot using a slotted spoon and place it on a paper towel-lined plate. Set aside for topping.

2. Add the butter to the pot. Once melted, add the carrots, potatoes, celery, onions, and garlic. Sauté for 1-2 minutes, stirring constantly, until the vegetables begin to soften. This step helps to develop their flavors.

3. Sprinkle 1/4 cup of cornstarch over the vegetables and stir it in. Sauté for another minute to cook the cornstarch slightly. This will help prevent lumps from forming later. Set aside the remaining cornstarch.
4. Pour in the chicken broth, ensuring the vegetables are submerged. Gently nudge them around to distribute evenly.

5. Secure the Instant Pot lid, ensuring the pressure release valve is in the SEAL position.
6. Cook on HI pressure for 5 minutes. Keep in mind that it will take a few minutes for the unit to come to pressure before it starts cooking.
7. While the soup is pressure cooking, prepare the cornstarch slurry. In a medium bowl, whisk together the remaining 1/4 cup of cornstarch with the half-and-half (or heavy cream). Set aside.

8. Once the pressure cooking is complete, allow the pressure to naturally release for 10 minutes. After 10 minutes, quick release any remaining pressure by carefully moving the pressure release valve to the VENT position. Remove the lid once the unit has finished releasing pressure and the pressure release pin has dropped completely.
9. Select SAUTÉ mode again, and set the temperature to M/HI. Stir the cornstarch slurry into the soup. Cook, stirring constantly, until the soup has thickened to your desired consistency, about 2-4 minutes. Turn off the unit.
10. Spoon the chowder into bowls. Top with crispy bacon crumbles and fresh parsley (optional) for added flavor and visual appeal.

Frequently Asked Questions About Making Potato Corn Chowder

How do I make this chowder dairy-free?

It’s easy! Substitute your favorite vegan butter for regular butter (1:1 ratio) and your favorite dairy-free half-and-half for regular half-and-half (1:1 ratio).

Can I make this chowder ahead of time?

Yes! Allow the chowder to cool completely, then store it in an airtight container in the refrigerator for up to four days. You can also freeze it in an airtight freezer-friendly container for up to two months.

To reheat: Thaw the chowder if frozen, then reheat it in the microwave or in the Instant Pot/Ninja Foodi on SAUTE mode until heated through.

What’s the best way to store leftovers?

Store leftover chowder in an airtight container in the refrigerator for up to four days. The flavors will often meld together even more overnight!

Serving Ideas for Instant Pot Potato Corn Chowder

This Instant Pot Potato Corn Chowder is delicious on its own, but you can elevate it to a full meal with the following appetizers, side dishes, or salads:

• Pandesal (Filipino soft bread rolls): Perfect for dipping and soaking up the creamy broth.
• Garlic Rosemary Focaccia Bread: Adds a flavorful and aromatic touch to the meal.
• Air Fryer Broccoli: A healthy and crispy side that complements the richness of the chowder.
• Garlic Roasted & Glazed Carrots: Adds a touch of sweetness and complements the savory flavors.
• Simple Fruit Salad: A light and refreshing option to balance the richness of the chowder.

And for dessert? Consider one of these delectable recipes:

• Air Fryer Apple Hand Pies: A warm and comforting dessert that’s easy to make.
• Brown Butter Chocolate Chip Cookies with Espresso: A rich and decadent treat to end the meal on a high note.

Wine Pairings for Chowder

I personally enjoy pairing this soup with a glass of unoaked or lightly oaked Chardonnay or a crisp Pinot Gris. The acidity and subtle fruit notes of these wines complement the richness of the chowder beautifully.

Kitchen Tools and Equipment You’ll Need

You’ll only need a few basic kitchen tools to make this recipe:

• Cutting board and knife: A sturdy cutting board and sharp knife are essential for chopping vegetables.
• Electric Pressure Cooker: Use any electric pressure cooker or multicooker. I recommend the Ninja Foodi Deluxe XL 8-quart Pressure Cooker or the Instant Pot XL 8-Quart Pressure Cooker.
• Wooden spoon: For stirring ingredients and preventing scratching of the pot.
• Plate: You’ll need a plate lined with paper towels to drain the cooked bacon.

More Hearty Soup Recipes to Try

If you enjoyed this Instant Pot Potato Corn Chowder, be sure to explore our other delicious soup recipes!

Did you make this recipe? Don’t forget to leave a 5-Star rating in the recipe card below, and if you really loved it, please leave a comment further down on the page. Thank you!

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