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4.8 from 258 votes

Instant Pot Potato Corn Chowder

So hearty, cozy and creamy – perfect for those cold nights! And it’s made right in your pressure cooker so effortlessly! It’s comfort food at it’s easiest!

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 6 servings
Course: Main Course , Soup

Ingredients

  • 4 lices Bacon diced
  • 3 cloves garlic minced
  • 1 onion diced
  • 4 red potatoes chopped
  • 1 (16-ounce) package frozen corn kernels
  • 4 cups vegetable stock
  • 1 teaspoon dried thyme
  • Pinch of cayenne pepper
  • Kosher salt and freshly ground black pepper to taste
  • ¾ cup heavy cream
  • 3 tablespoons all-purpose flour
  • 2 tablespoons chopped fresh chives

Instructions

    Cup of Yum
  1. Set 6-qt Instant Pot® to the high saute setting. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.
  2. Add garlic and onion. Cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
  3. Stir in bacon, potatoes, corn, vegetable stock, thyme and cayenne pepper; season with salt and pepper, to taste. Select manual setting; adjust pressure to high, and set time for 10 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
  4. In a small bowl, whisk together heavy cream and flour; set aside.
  5. Select high sauté setting. Bring to a boil; stir in heavy cream mixture and cook, stirring frequently, until slightly thickened, about 4-5 minutes. If the mixture is too thick, add more vegetable stock as needed until desired consistency is reached.
  6. Serve immediately, garnished with chives, if desired.