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close up of bowl of Instant Pot Corn Chowder

Instant Pot Corn Chowder

A great corn chowder to make on chilly days.
Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 7 minutes
3 minutes
Total Time 20 minutes
Servings 6
Calories 481kcal


  • 5 slices bacon chopped
  • 1 small onion diced
  • 1 red bell pepper diced
  • 2 jalapeno peppers deseeded and diced
  • 2 cups chicken broth
  • 4 russet potatoes peeled and diced
  • 1 16 oz pkg frozen corn 1 cup set aside
  • 2 cups heavy cream


  • Set the Instant Pot to saute and add chopped bacon. Cook until the bacon starts to brown, then add the onion, red bell pepper and jalapeno pepper. Cook until peppers are tender.
  • Turn off the Instant Pot and drain excess bacon grease.
  • Pour in chicken broth and use a spatula to scrape away stuck-on bacon from bottom of pot.
  • Add the potatoes and all but one cup of frozen corn.
  • Set the Instant Pot to pressure cook for 7 minutes. Do a natural release when finished cooking.
  • Remove the lid from the instant pot and remove one cup of ingredients from the pot. Use immersion blender to blend ingredients in pot. Return the one cup of items that were set aside.
  • Add heavy cream and remaining corn and allow to cook on “Keep Warm” setting for 10 minutes.


Calories: 481kcal | Carbohydrates: 32g | Protein: 8g | Fat: 37g | Saturated Fat: 21g | Cholesterol: 121mg | Sodium: 447mg | Potassium: 831mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1840IU | Vitamin C: 46.3mg | Calcium: 79mg | Iron: 1.6mg