Corn and Potato Chowder in an Instant Pot® – – Instantly Delicious

Corn and Potato Chowder in an Instant Pot® -

The weather in the Midwest has been wonderful this June.  It is warm and sunny and allows us all to spend most of our time outdoors. However, this means that I do not have a lot of time (or desire) to cook, and I certainly do not want to be heating up my kitchen.  The Instant Pot® ​is great for this time of year, because you can make summery soups quickly, while keeping your A/C bill under control. This ​recipe for ​Corn and Potato Chowder ​is one of my favorite soups to make in the summer. Loaded with vegetables and potatoes, it is light yet filling.  I usually serve it with a crusty loaf of bread for the prefect summer dinner.
I typically use frozen sweet corn for the recipe, but this time of year, I love to use fresh corn on the cob instead.  Use whatever you have on hand. I also use two methods to thicken the soup.  First, I puree two cups of soup in the blender and then return it to the pot. Then, I finish with a cornstarch and cream slurry. This lends a thick, velvety texture to the finished soup. The ​Instant Pot® ​helps to make this summery chowder in minutes, and this soup keeps well for a few days, so make enough to have on hand for lunches or leftovers.
Corn and Potato Chowder in an Instant Pot® Pressure Cooker
​Serves 8

1 teaspoon olive oil
1 medium onion, chopped
​3 carrots, peeled and chopped
2 stalks celery, chopped
​2 cloves garlic, minced
​2 large russet or Yukon gold potatoes, diced
​2 cups fresh or frozen corn
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme (or 1 teaspoon fresh)
6 cups chicken or vegetable stock
3 tablespoon cornstarch
1/4 cup half and half


​1. Set the Instant Pot® to saute and heat 1 teaspoon of olive oil.  Add the onions, carrots, celery, and garlic. Saute for 3-4 minutes, or until the vegetables begin to soften.  Add in potatoes, corn, seasoning, and stock.

​2. Set the Instant Pot® to manual – high pressure for 5 minutes. Make sure the valve is in the sealing position. When finished, allow the pressure to release naturally for 10 minutes, then do a quick pressure release by moving the valve to the venting position.

​3. Optional: place two cups of soup into a blender and puree until smooth.  Return to the pot. 

​4. Stir together the cornstarch and cream.  Whisk into the soup and set the pot to saute.  Allow to cook for 3 minutes, to thicken fully.  Serve immediately or store in the refrigerator for up to 4 days.

​Enjoy, Julie

Linda G parsons
11/25/2016 04:09:51 pm

Great recipe. Great even without the half and half.


12/3/2016 09:38:46 am

2nd time to make this soup this week. This time for a church soup lunch.


1/11/2018 08:07:30 pm

I think i will use more potatoes next time. mine turned out a little on the thin side. it was still pretty good though. i am really watching my sodium so i substituted other spices for the salt.


5/14/2017 04:39:12 am

Wow.. It looks delicious and is easy to make. I have tried it and I just love it. Thanks


Debbie Tanner
11/20/2017 10:16:47 am

I have a 6 qt. Instant Pot, could I double this? How large about are the servings? Thank you


11/21/2017 01:18:49 pm

Hi Debbie,

I hesitate to say you could double this. I have a 6 quart and I think it would be too full. Maybe 1.5? Serving size is about 1 cup to 1 1/2 cups. I haven’t made this in awhile, so I can’t say with certainty. Best of luck.


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