This Instant Pot Potato Corn Chowder is an easy pressure cooker soup recipe that is loaded with creamy potatoes, fresh corn, and smoky bacon. It’s perfect for summer or winter!
I know, it might seem a little early to be getting back to the soup recipes but this Instant Pot Potato Corn Chowder is going to take you from fresh corn season right through the winter, I promise.
It’s thick and hearty, perfectly sweet and smoky and creamy all at the same time.
I know that some have been enjoying fresh summer corn for a couple months now, but here in Manitoba corn season is right around the middle of August, which means things are about to get exciting and delicious.
So while you can easily make this Instant Pot Corn Chowder with frozen or canned corn, I absolutely recommend using fresh, local corn (preferably from a cute roadside stand if you can 😉 ) when it’s in season.
And since I know you know how much I love making soup in my Instant Pot (check out more Instant Pot soup recipes here), you knew this was obviously bound to happen (we’ve been loving on this stovetop Potato Corn Chowder for some time now!).
Want something a little different? Try my Chicken Corn Chowder!
I love using the Blushing Belles from The Little Potato Company in this soup because it cuts down big time on my soup prep.
Since they come washed and ready to go, all I have to do is give them a rough chop and throw them in the pot! I never peel them because the skin is so smooth and delicate, there’s really no need.
And that way, you get all of the nutrients that the skin has to offer as well 😉
Tips for making Instant Pot soup recipes:
There are a few important things to remember when making Instant Pot soup:
- You need thin liquid — which means that anything creamy has to go in at the end, after the pressure cooking. Thick liquid can burn in the pressure cooker and also create some thick spewage that you’re not going to want all over your kitchen when you go to open the valve.
- Chopped vegetables cook quickly — like, really quickly. Don’t overdo it! If I am chopping them up into bite-sized pieces, I generally figure a 2 minute cook time.
- Instant pot soup recipes generally take a long time to come to pressure, because it is just so full of liquid. You can expect anywhere from 15-25 minutes to build pressure when you’re making a large soup recipe.
Can I make this Potato Corn Chowder ahead?
Absolutely! This Potato Corn Chowder lasts up to 4-5 days in the fridge, provided your ingredients are all pretty fresh when you make it.
You can also freeze this recipe, just remember that high fat dairy freezes better than low fat, in case you are wanting to make any adjustments to the recipe before you freeze it.
I would freeze it in large ziploc freezer bags, laid flat. This way, it’s just a thin layer and it will thaw and reheat quickly when you need it!
Variations on this Instant Pot Corn Chowder:
- Try adding smoked sausage, leftover roasted chicken, or white beans for additional protein.
- Add in leftover grilled vegetables, or try this Smoky Southwestern Potato and Corn Chowder which uses all grilled vegetables and has amazing flavor!
- Use canned or frozen corn if fresh isn’t available to you.
- You can easily make this recipe in the slow cooker — simply add all of your ingredients (you can add the dairy and corn starch too!), and cook on low for 8 hours or until everything is tender.
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Instant Pot Potato Corn Chowder
- 2 slices thick cut bacon chopped
- 1/2 medium onion finely chopped
- 1 rib celery finely chopped
- 1 teaspoon minced garlic
- 1 teaspoon salt
- 1/4 teaspoon dried thyme
- 1/8 teaspoon black pepper
- 2 1/2 cups low sodium chicken broth
- 3/4 pound Little potatoes any varietal (about 15 potatoes)
- 4 ears corn
- 1/2 cup half and half cream
- 1 tablespoon corn starch
- shredded cheese or green onions for garnish
- Turn the Instant Pot (mine is a 6 quart) to saute. Add the bacon and onions and cook for 3-4 minutes until browned.
- Add the celery, garlic, salt, thyme and pepper and cook and stir 1 minute.
- Add the broth and scrape any browned bits off of the bottom (this helps to prevent a burn message and adds lots of flavor). Turn off the Instant Pot.
- Roughly chop the Little potatoes. Use a knife to remove the corn kernels from the ears. Add potatoes and corn to the Instant Pot.
- Put the lid on, turn the valve to sealing, and select Manual or Pressure Cook for 2 minutes.
- It will take about 10-15 minutes to come to pressure and begin counting down. When the cook time is over, let the pressure release naturally for a few minutes, then open the valve to release remaining pressure.
- Turn the Instant Pot to saute, whisk together cream and corn starch and stir into soup to thicken slightly.
- Serve with shredded cheese and green onions as desired.
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