Instant Pot Potato Corn Chowder

The Instant Pot reigns supreme when it comes to making cozy soups that taste like they have simmered for hours, but come together FAST! And that is exactly what this easy recipe for Instant Pot Potato Corn delivers--a creamy, cozy soup with layers of flavor!

Inspired by my recipe for Potato Corn Chowder, this recipe lets the Instant Pot do the heavy-lifting. After a few minutes of hands-on prep, you can walk away and attend to other things, instead of babysitting a simmering soup on the stove. And the results are phenomenal!

Notes on Ingredients

You will find the full list of ingredients, along with quantities in the recipe card. Below is a quick glance at what you need and tips to help you make the right selection.

• Potatoes: For the best texture, use waxy potatoes like Yukon gold or red potatoes, not russet potatoes.
• Corn: Fresh, frozen, or canned kernels. If using canned, rinse and drain first.
• Broth: Stick with vegetable broth for a vegetarian version, or use chicken stock (or Instant Pot Chicken Stock) if you prefer. 
• Shallot: Shallots add a subtle onion-garlic flavor that complements the potatoes and corn perfectly, rather than overwhelm the chowder, as an onion can do. 
• Seasonings: Season simply with dried thyme leaves, kosher salt, pepper, onion powder, and garlic powder. 
• Butter + Olive Oil: Use a combination of butter and extra virgin olive oil to sauté the shallot. Butter for richness; oil to help prevent the butter from burning.
• Distilled Vinegar: This may sound like an odd addition, but the vinegar helps to preserve the texture of the potatoes and brighten the flavors without overwhelming the delicate potatoes.
• Cream + Cornstarch: Dissolve cornstarch into cream (or milk, half and half, or heavy cream) to thicken the chowder and make it super creamy after pressure cooking.

How to Make Instant Pot Potato Corn Chowder

The following tips are provided to help you achieve perfect results. You will find the ingredient quantities and detailed instructions in the recipe card at the bottom of this post.

1. Saute Shallot on Low Heat. If your pressure cooker gives you the option to adjust the heat level on the sauté function, adjust it to low, as shallots are rather delicate. If you can't adjust the heat, don't panic, just keep in mind it won't take long for the shallot to soften. 
2. Toast the Thyme. Toasting the dried thyme leaves for 30-60 seconds will allow the natural oils to release and the flavor to be enhanced. 

3. Deglaze the Inner Pot. Whenever you sauté ANYTHING (even on low heat), you must add liquid to the inner pot and scrape up any browned bits off the bottom of the inner pot. This will prevent a burn notice. Simply add the broth and use a spatula to scrape the bottom of the inner pot.
4. Add Potatoes and Corn. Add in the diced potatoes, corn kernels, vinegar, and seasonings and give it at all a stir. 

5. Pressure Cook. Pop the lid on, make sure your vent is sealed, and set your Instant Pot to cook on high pressure for just 2 minutes. Once the time's up, let the pressure release naturally for at least 10 minutes--that is key to preserving the texture of the potatoes and avoiding a mess in your kitchen.

6. Thicken the Chowder. After removing the lid on the inner pot, turn the pressure cooker back to sauté and let the soup come to a bubble. Dissolve the cornstarch in the cream and then stir it into the inner pot. Let cook, stirring frequently, for another 1-4 minutes until the chowder thickens to your liking.
7.  Serve. Serve plain or add shredded cheese, crumbled baked bacon, and/or sliced green onions to add additional flavor and texture to the chowder. 

Instant Pot Potato Corn Chowder Video

Do you learn better through watching someone make the recipe? Follow along below as I make this Instant Pot Potato Corn Chowder in my kitchen.