With a secret hit of smoky flavor, this Instant Pot Corn Chowder tastes slow simmered over a campfire all day, but really takes just 10 minutes to cook!
Have fresh corn and need a creative idea? Turn it into dinner!
Instant Pot Corn Chowder is a simple to make, hearty meal that comes together in minutes using a pressure cooker.
This is a great way to use up fresh corn on the cob. For that reason I love this recipe in summer or winter.
Ingredients for Corn Chowder
This recipes uses fresh corn on the cob, but if you don’t have fresh, feel free to substitute frozen, but make sure to reduce the cooking time so that it doesn’t get mushy.
I also love using baby potatoes in this chowder. They hold their shape a little better, so if you prefer for them to break down while cooking, you’ll need to use russet potatoes instead.
Making Chowder in the Instant Pot
When making soups or other recipes in the Instant Pot that call for dairy or thickeners, it’s best to leave those out during pressure cooking time and add them later. To much fat or dairy can impact cooking in the Instant Pot and can prevent it from getting to pressure correctly.
How to Make Corn Chowder
- Remove corn from cob – place one end down in a bowl and use a sharp knife to carefully cut the corn from the cob without losing too much corn or gaining too much cob and discard the cobs
- Turn the Instant Pot to “sauté” and heat the oil
- Add the diced onion and let cook until slightly softened and turning a light golden brown
- Add garlic and sauté for another minute or two
- Turn off the Instant Pot and add the corn, potatoes, broth and seasonings
- Cover and seal and set to high pressure for 10 minutes (5 if using frozen corn)
- Once the cooking time has completed, let the keep warm timer count up to at least 5 minutes before releasing any remaining pressure
- Remove the lid and turn the pot back to saute
- Add the half and half and cheese and stir while it comes to a simmer and everything melts
Pro Tips for Corn Chowder
If desired, turn off the heat and use an immersion blend to mash up about 1/2 of the potatoes to make the soup thicker
If a much thicker chowder is desired, reduce broth by 1 cup.
Try several different kinds of potatoes to figure out what you like best. Red, gold or russet will each yield different results and flavors but any will work just fine.
Storing Leftovers
Leftovers can be stored in an airtight container in fridge for up to 3 days.
I don’t recommend freezing as the dairy and potatoes will not freeze and thaw well.
Instant Pot Corn Chowder
Equipment
- 6 quart Instant Pot
Ingredients
- 4 ears sweet corn shucked and cleaned
- 12 oz baby potatoes
- 1 tablespoon olive oil
- 1/2 cup yellow onion diced
- 2 teaspoons jarred minced garlic
- 1/4 teaspoon chipotle chili powder
- 1 teaspoon salt
- 3 cups chicken broth
- 1 cup half and half
- 8 oz shredded sharp cheddar cheese
- Cooked bacon and green onions for topping
Instructions
- Using a sharp knife, remove corn from cob
- Wash and quarter baby potatoes
- Heat olive oil in instant pot on saute
- Add chopped onion and garlic and cook for 3-4 minutes until lightly browned and softened
- Turn off Instant pot
- Add corn, potatoes, broth and seasonings
- Cover, seal and set to high pressure for 10 minutes
- Allow at least 5 minute natural pressure release before releasing remaining pressure
- Switch Instant Pot back to saute
- Add half and half and cheddar cheese
- Stir and heat until melted
- Served topped with crumbled bacon and green onions or as desired
Notes
- If subbing frozen corn for fresh, reduce high pressure cooking time to 5 minutes
- To thicken, use an immersion blend to blend up about 1/2 of the soup, or reduce broth by 1 cup
- Feel free to sub russet potatoes for the baby potatoes for a different texture
- Store leftovers in fridge tightly covered for up to 3 days
- I don’t recommend freezing leftovers
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