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!
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.