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Home » Vegetarian

Instant Pot Potato Corn Chowder

Published: Jul 30, 2022 by Kate · This post may contain affiliate links.

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Instant Pot potato corn chowder recipe is the easy way to make rich and creamy soup. This simple recipe turns summer produce into a delicious meal!

Close up photo of instant pot corn potato chowder topped with corn and fresh thyme.

Instant Pot potato corn chowder is a rich and creamy soup recipe! This easy chowder recipe turns potatoes and fresh summer corn into a delicious soup.

Below, you'll find tips to help you customize the soup and other information so that you can make fantastic corn chowder!

What you'll need to make Instant Pot potato corn chowder

Ingredients for instant pot potato corn chowder in dishes.
  • Butter: I use salted butter, but you could use unsalted butter if you prefer.
  • Onion: White or yellow onions work well.
  • Garlic
  • Potatoes: Russet potatoes work well in this chowder.
  • Corn
  • Chicken broth: I like to use reduced sodium chicken broth so that the chowder isn't too salty.
  • Salt
  • Pepper
  • Dried thyme: If you don't like thyme, substitute another herb of your choosing.
  • Sour cream: Full-fat or reduced-fat sour cream will work. Plain Greek yogurt also works well.
  • Jack cheese: Another similar cheese will work. Pepper Jack cheese would work well to add a bit of spice to the soup.

How to make Instant Pot potato corn chowder

Step 1: Press sauté.

Butter melting in an instant pot.

Step 2: Once the Instant Pot reads hot, add the butter.

Garlic and diced onion in butter in an instant pot.

Step 3: Stir in the garlic and onion, and sauté for 2 minutes, or until the onion just beginning to brown.

Corn kernels in an instant pot.

Step 4: Add in corn and mix. Stir constantly and let it cook for another 2 minutes.

Potatoes seasoning and corn in an instant pot.

Step 5: Add in the potatoes, chicken broth, salt, pepper, and thyme. Mix until combined.

Step 6: Close and lock the lid. Press manual high pressure and adjust the cooking time to 15 minutes. Be sure that the pressure release valve is sealed.

Step 7: Once the cooking time has finished, carefully do a controlled quick release.

Unblended corn chowder in an instant pot.

Step 8: Stir in the sour cream and cheese until the cheese has melted and everything is combined.

An immersion blender blending corn chowder in an instant pot.  a

Step 9: Carefully use a hand-held immersion blender to purée until the soup is completely smooth. If you don't have an immersion blender, you can use a regular blender.

Step 10: Adjust the salt and pepper to taste.

Two white crocks of Instant Pot potato corn chowder with silver spoons in them.

Tips

  • Vegetarian: To make the soup vegetarian, use vegetable broth in place of the chicken broth.
  • Vegan: To make the soup vegan, use olive oil in place of the butter, vegetable broth in place of the chicken broth, and omit the sour cream and cheese. You can use a non-dairy substitute for the sour cream and cheese.
  • Dairy-free: To make the soup dairy-free, either omit the sour cream and cheese, or use dairy-free substitutes. Use olive oil in place of the butter.
A white bowl of potato corn chowder next to three silver spoons.

Recipe FAQs

Can I use frozen corn to make corn chowder?

Yes, you can use frozen corn. You will need about 2 cups of frozen corn for this soup.

Can I add some heat?

Absolutely! Feel free to add in some hot sauce and use pepper Jack cheese in place of the Jack cheese.

Storage

Store any leftover soup in an airtight container in the refrigerator. The soup should last for up to 4 days when properly stored in the fridge.

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If you’ve tried this Instant Pot potato corn chowder recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!

You can follow me on Pinterest or Facebook even more delicious food.

Close up photo of instant pot corn potato chowder topped with corn and fresh thyme.

Instant Pot Potato Corn Chowder

Easy Instant Pot potato corn chowder recipe!
5 from 2 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Prep Time: 20 minutes minutes
Cook Time: 15 minutes minutes
Time to Pressure: 10 minutes minutes
Total Time: 45 minutes minutes
Servings: 4 servings
Calories: 388kcal
Author: Kate at Eating in an Instant

Equipment

  • Instant Pot/Electric Pressure Cooker
  • Blender

Ingredients

  • 2 tablespoons butter
  • ¼ cup diced white or yellow onion
  • 1 garlic clove minced
  • 3 cups peeled and diced Russet potatoes
  • 4 medium ears fresh corn shucked and kernels cut from the cob
  • 2 ½ cups chicken broth
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon dried thyme
  • ½ cup sour cream
  • ½ cup shredded Jack cheese optional

Instructions

  • Press sauté.
  • Once the Instant Pot reads hot, add the butter.
  • Stir in the garlic and onion, and sauté for 2 minutes, or until the onion just beginning to brown.
  • Add in corn and mix. Stir constantly and let it cook for another 2 minutes.
  • Add in the potatoes, chicken broth, salt, pepper, and thyme. Mix until combined.
  • Close and lock the lid. Press manual high pressure and adjust the cooking time to 15 minutes. Be sure that the pressure release valve is sealed.
  • Once the cooking time has finished, carefully do a controlled quick release.
  • Stir in the sour cream and cheese, if using, until the cheese has melted and everything is combined.
  • Carefully use a hand-held immersion blender to purée until the soup is completely smooth. If you don't have an immersion blender, you can use a regular blender.
  • Adjust the salt and pepper to taste.

Notes

  • Butter: I use salted butter, but you could use unsalted butter if you prefer.
  • Chicken broth: I like to use reduced sodium chicken broth so that the chowder isn't too salty.
  • Dried thyme: If you don't like thyme, substitute another herb of your choosing.
  • Nutrition values are estimates. 

Nutrition

Serving: 1serving | Calories: 388kcal | Carbohydrates: 49g | Protein: 13g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 45mg | Sodium: 788mg | Potassium: 1102mg | Fiber: 6g | Sugar: 9g | Vitamin A: 637IU | Vitamin C: 38mg | Calcium: 168mg | Iron: 2mg
Tried this recipe?Leave me a comment below to let me know!

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Hi! I'm Kate. Dinner can be a struggle, but the easy Instant Pot dinner recipes on this site will get you eating in an instant!

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