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two blue and white bowls filled with corn chowder topped with crumbled bacon and green onions
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Instant Pot Corn Chowder

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!
Course Main Course, Soup
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Pressurize + Natural Release 15 minutes
Servings 6
Calories 334kcal


  • 6 quart Instant Pot


  • 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


  • 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


  • 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


Calories: 334kcal | Carbohydrates: 25g | Protein: 14g | Fat: 21g | Saturated Fat: 11g | Cholesterol: 55mg | Sodium: 1083mg | Potassium: 604mg | Fiber: 3g | Sugar: 5g | Vitamin A: 658IU | Vitamin C: 25mg | Calcium: 334mg | Iron: 1mg