This Instant Pot Potato Corn Chowder is an easy, hearty soup recipe that is loaded with creamy little potatoes, fresh corn, and smoky bacon.
Equipment
- Instant Pot
- 2 slices thick-cut bacon, chopped
- 1 medium onion, finely chopped
- 1 rib celery, finely chopped
- 1 tsp garlic
- 1 tsp salt
- 1/4 tsp dried thyme
- 1/8 tsp black pepper
- 2 1/2 cups low-sodium chicken broth
- 3/4 lb Little Potatoes
- 4 ears corn
- 1/2 cup half-and-half cream
- 1 Tbsp corn starch
- (For garnish) shredded cheese or green onions
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Instructions
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Step 1
Turn the Instant Pot to Sauté. Add the bacon and onions and cook for 3 to 4 minutes until browned.
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Step 2
Add the celery, garlic, salt, thyme, and pepper. Cook and stir one minute.
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Step 3
Add the broth and scrape any browned bits off of the bottom (this helps to prevent a burn message and adds lots of flavor). Turn off the Instant Pot.
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Step 4
Roughly chop the little potatoes. Use a knife to remove the corn kernels from the ears. Add potatoes and corn to the Instant Pot.
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Step 5
Put the lid on, turn the valve to sealing, and select Manual or Pressure Cook for two minutes.
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Step 6
It will take about 10 to 15 minutes to come to pressure and begin counting down. When the cook time is over, let the pressure release naturally for a few minutes, then open the valve to release remaining pressure.
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Step 7
Turn the Instant Pot to Sauté, whisk together cream and corn starch, and stir into soup to thicken slightly.
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Step 8
Serve with shredded cheese and green onions as desired.
