This Instant Pot Corn Chowder is a classic staple loaded with flavors of cream, potatoes, corn and bacon for a delicious taste that is so satisfying and great for any time!
Lately I’ve been making all kinds of easy dinners because it seems like there is not enough time in the day. This corn chowder recipe is definitely an easy one to make as the Instant Pot does most of the work for you and done in under 30 minutes.
Easy Corn Chowder
A delicious and creamy corn chowder recipe made in the Instant Pot that’s super easy and comforting for the winter weather ahead. This soup recipe goes great with garlic bread, a side salad, steamed veggies or grilled salmon.
More Soup Recipes
Instant Pot Corn Chowder Ingredients
4 slices bacon
1 onion, diced
3 cloves garlic, smashed and sliced
1 carrot, peeled and diced
2 potatoes, scrubbed and chopped
2 cups corn kernels
1 Tablespoon thyme
1 teaspoon paprika, or more to taste
Salt and pepper, to taste
1/4 cup all-purpose flour
4 cups broth
1/2 cup heavy cream
How to Make Instant Pot Corn Chowder
Set your instant pot to saute.
Once hot, add the bacon and cook until they reach your desired level of doneness.
Remove the bacon to a paper towel-lined plate and add the onion to the instant pot.
Sauce the onion for 3 minutes, until translucent. Stir in the garlic, potatoes, carrots and seasoning. Cook for 2 minutes, then turn off Saute setting.
Stir in the flour and broth, then secure instant pot lid. Ensure valve is set to sealing and select “soup” for 10 minutes.
Natural release.
Use an immersion blender to partially puree the soup, or remove half of the soup to a blender and carefully puree before returning to instant pot.
Set Instant Pot to Saute and add in the heavy cream. Allow soup to come to a boil, stirring occasionally, then turn off the Instant Pot.
Serve with the cooked bacon crumbled overtop as a garnish.
Recipe
Instant Pot Corn Chowder
Ingredients
- 4 slices bacon
- 1 onion diced
- 3 cloves garlic smashed and sliced
- 1 carrot peeled and diced
- 2 potatoes scrubbed and chopped
- 2 cups corn kernels
- 1 Tablespoon thyme
- 1 teaspoon paprika or more to taste
- Salt and pepper to taste
- 1/4 cup all-purpose flour
- 4 cups broth
- 1/2 cup heavy cream
Instructions
- Set your instant pot to saute.
- Once hot, add the bacon and cook until they reach your desired level of doneness.
- Remove the bacon to a paper towel-lined plate and add the onion to the instant pot.
- Sauce the onion for 3 minutes, until translucent. Stir in the garlic, potatoes, carrots and seasoning. Cook for 2 minutes, then turn off Saute setting.
- Stir in the flour and broth, then secure instant pot lid. Ensure valve is set to sealing and select “soup” for 10 minutes.
- Natural release.
- Use an immersion blender to partially puree the soup, or remove half of the soup to a blender and carefully puree before returning to instant pot.
- Set Instant Pot to Saute and add in the heavy cream. Allow soup to come to a boil, stirring occasionally, then turn off the Instant Pot.
- Serve with the cooked bacon crumbled overtop as a garnish.
Nutrition
Nutrition Disclosure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
Leave a Reply