Instant Pot Potato Corn Chowder

Prep Time 10 minutes
Total Time 17 minutes
Servings 4 servings

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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!

instant pot corn chowder recipe overhead in two white bowls with blue rim and a bowl of shredded cheese

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!

potato corn chowder recipe with bag of little potatoes and two bowls of soup

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:

  1. 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.
  2. 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.
  3. 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.
instant pot soup corn chowder with metal scoop being pulled out of pressure cooker
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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

5 from 19 votes
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! 
Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
Cuisine American
Course Soup
Servings 4 servings
Calories 221cal


  • 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. 

Nutrition Information

Calories: 221cal | Carbohydrates: 22g | Protein: 8g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 23mg | Sodium: 771mg | Potassium: 605mg | Fiber: 2g | Sugar: 1g | Vitamin A: 150IU | Vitamin C: 18.7mg | Calcium: 55mg | Iron: 1.1mg
Keywords instant pot soup, potato corn chowder

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Reader Interactions


  1. Kelly says

    Super fast and easy! Looks like I put in more time and effort than I did:). I used petit yellow potatoes (quartered), frozen corn (because it’s what I had; 1 cup per ear of corn), and 2 T of butter to saute the onions instead of bacon (for vegetarians). Oh and I doubled the recipe, and it came out great! Meat eaters added bacon with the rest of their toppings. Thanks again for the super easy comfort recipe. I’m now going to try freezing some for next month!

  2. DORIS KONOW says

    Made as directed and absolutely fabulous! Wish I could give 6 stars. A favorite for years to come. Thanks so much.

  3. Chelsea McCracking says

    I can’t wait to try the recipe, but I would like to add chicken. If I do that, can I add it raw (and it cook under the same pressure time) or should it be cooked beforehand?

  4. Carolee says

    This recipe was so fast, easy and tasted soo good! I didn’t have 1/2 & 1/2 so I melted 2tbsp butter with 2% milk. I also used canned corn. My family loved it.

  5. Pamela R. says

    My husband and I loved this chowder! I added a pound of sliced, browned Kielbasa; some smoked paprika, and cayenne to kick it up a notch or two. Will totally add this to my winter soup rotation. I bet it’d be great as a shrimp chowder, too! I really enjoyed the creamy texture of the red new potatoes! So delicious and satisfying! Thank you for the easy and tasty recipe.

  6. Brian Crowley says

    Hey. My wife sent me your site as a resource for a bunch of instant pot recipes. I do all of our cooking and I’ve been so reluctant to embrace the IP but I’m opening it up. Let me say for an Anyone w young kids this is a great instant pot soup. After a busy day of work with kids going nuts this was done in 40 min from sharpening the knife to serving the chowder. And most importantly this employs a strong process and method, which are best practices and techniques that I’m trying to learn before venturing onto my own stuff.

    Listen though, you’ll need more liquid if you use these ratios. You’ll need at least 3-4 cups of stock and probably 3/4 up to 1 C of the milk/starch slurry. I also got a good fond going with the bacon onions celery and garlic and deglazed with about 2/3 C white wine which I do feel added a bit of extra zip.

    Either way I’m all in on this blog. Thanks for the great recipe. Chicken Teriyaki tomorrow.

  7. Debbie Heinrichs says

    Just waiting for my husband to get home to add the cream. Our corn was super sweet this summer so it’s almost like eating dessert for the main meal!!! So delicious! Added peppers just because I had them. I love the fall harvest. It feels so good to use produce from the garden.

  8. Naomi says

    This soup was so incredibly easy to make and the flavor was great! Even my ridiculously picky husband LOVED it and he’s not a “soup person.” We will definitely be adding this to our dinner rotation. Thanks!!

  9. Chrysa says

    I’m already a potato soup fan, but now I will always be using your recipe with corn in it too! It combines hubby’s two favorite foods!

  10. Joanie says

    Can I use heavy cream instead of half and half? Should I cut the amount? Or sub in some milk? I don’t want to run to the store because I have everything else! Haha

  11. Dorothy Reinhold says

    Corn Chowder is one of my faves! I have never made it in the IP. It makes it so fast, and so easy!

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