There’s nothing quite like a warm bowl of chowder on a chilly evening, right? As a passionate food blogger specializing in comfort food, I often find myself searching for recipes that deliver big on flavor without demanding hours in the kitchen. That’s precisely how my family’s favorite, this Instant Pot Potato Corn Chowder, came to be.
I remember one particularly hectic weeknight, after a long day of recipe testing, when I realized I had promised a hearty dinner. With limited time and a craving for something satisfying, I threw together some pantry staples into my Instant Pot. The aroma that filled our kitchen was incredible – a rich, creamy blend of sweet corn and tender potatoes.
My kids, usually picky eaters, devoured every spoonful. This incredible Instant Pot Potato Corn Chowder isn’t just a meal; it’s a warm hug in a bowl, a testament to how simple ingredients can create extraordinary comfort. It quickly became our go-to for busy weeknights and cozy weekends alike. You will absolutely adore how effortlessly this delightful Instant Pot Potato Corn Chowder comes together.
Why You’ll Love This Recipe
You are searching for a recipe that delivers maximum flavor with minimal effort. This incredible Instant Pot Potato Corn Chowder is your answer! First, it’s unbelievably quick.
The Instant Pot transforms humble potatoes and corn into a luxurious chowder in a fraction of the time compared to stovetop methods. We are talking about comfort food ready in under 30 minutes! Second, the flavor profile is simply outstanding.
Sweet corn kernels burst in your mouth, complementing the creamy, tender potatoes. A hint of aromatic vegetables and savory broth creates a depth of flavor that feels both gourmet and homey. Furthermore, this is a one-pot wonder, significantly reducing your cleanup time.
Who doesn’t appreciate fewer dishes? This hearty Instant Pot Potato Corn Chowder is also incredibly versatile. You can easily adjust it to suit your family’s preferences, adding different vegetables or a touch of spice.
Finally, it’s a family-friendly meal that even the pickiest eaters often adore. Kids love the creamy texture and sweet corn. You will find yourself making this amazing Instant Pot Potato Corn Chowder again and again.
It truly brings joy to the kitchen and the dinner table.
Ingredients You’ll Need
Gathering your ingredients for this spectacular Instant Pot Potato Corn Chowder is simple. You likely have many of these staples in your pantry already. Fresh, quality ingredients ensure the best possible flavor for your chowder.
* 2 tablespoons olive oil
* 1 large yellow onion, finely diced
* 2 cloves garlic, minced
* 2 stalks celery, finely diced
* 4 cups vegetable broth
* 2 pounds Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
* 2 cups frozen corn kernels
* 1/2 cup unsalted butter
* 1/2 cup all-purpose flour
* 2 cups whole milk
* 1/2 cup heavy cream
* 1 teaspoon salt, or to taste
* 1/2 teaspoon black pepper, or to taste
* 1/4 teaspoon smoked paprika (optional, for extra depth)
* Fresh chives or parsley, chopped, for garnish
Substitutions & Variations
This versatile Instant Pot Potato Corn Chowder easily adapts to your pantry and preferences. Do not hesitate to make it your own!
* Potatoes: While Yukon Gold potatoes offer the best creamy texture, you can certainly use Russet potatoes. Just know they might break down a bit more, creating an even thicker chowder. Red potatoes also work, providing a slightly firmer bite.
* Dairy-Free: For a dairy-free Instant Pot Potato Corn Chowder, substitute plant-based milk (almond, soy, or oat milk) and a dairy-free butter alternative. You can use full-fat coconut milk instead of heavy cream for a rich, creamy texture and a subtle tropical hint.
* Vegetable Broth: Chicken broth works beautifully if you prefer a non-vegetarian option, adding another layer of savory flavor.
* Corn: Fresh corn, cut directly from the cob, provides incredible sweetness during corn season. Use about 3-4 ears of corn for this recipe. Canned corn, drained, also works in a pinch.
* Add-ins: Elevate your Instant Pot Potato Corn Chowder with extra vegetables like diced carrots, bell peppers, or even a handful of fresh spinach at the end. For protein, add cooked shredded chicken (rotisserie chicken works perfectly), cooked lentils, or crumbled plant-based sausage during the last few minutes of cooking.
* Spice It Up: A pinch of cayenne pepper or a dash of hot sauce gives this creamy Instant Pot Potato Corn Chowder a delightful kick.
You can also add a can of diced green chiles for a Tex-Mex twist.
* Cheesy Goodness: Stir in 1/2 cup of shredded cheddar cheese or Monterey Jack cheese at the very end until melted for an extra layer of richness. This creates a wonderfully cheesy version of your favorite Instant Pot Potato Corn Chowder.
This versatile Instant Pot Potato Corn Chowder easily adapts to your pantry and preferences. If you’re in the mood for something a little different, consider trying out this delicious Crack Corn Dip as a side dish!
Step-by-Step Instructions
Creating this delightful Instant Pot Potato Corn Chowder is incredibly straightforward. Follow these steps for a perfectly creamy and flavorful meal.
1. Sauté Aromatics: First, plug in your Instant Pot and select the “Sauté” function on normal heat. Add the olive oil.
Once hot, add the diced onion and celery. Cook, stirring occasionally, for 5-7 minutes until they soften. Then, add the minced garlic and cook for another minute until fragrant.
Do not let the garlic burn.
2. Deglaze and Add Potatoes: Next, pour in 1/2 cup of the vegetable broth.
Use a wooden spoon to scrape up any browned bits from the bottom of the pot. This crucial step prevents a “Burn” warning. Now, add the diced potatoes and the remaining 3 1/2 cups of vegetable broth to the pot.
Stir gently to combine everything.
3. Pressure Cook: Secure the lid on your Instant Pot, making sure the sealing ring is properly in place.
Turn the steam release valve to the “Sealing” position. Select the “Pressure Cook” or “Manual” function on High pressure and set the timer for 7 minutes. The Instant Pot will take some time to come to pressure before the timer begins.
4. Quick Release and Add Corn: Once the cooking cycle finishes, perform a Quick Release of the pressure. Carefully turn the steam release valve to the “Venting” position.
Stand back, as steam will release rapidly. Once the float valve drops, you can safely open the lid. Stir in the frozen corn kernels.
The residual heat will quickly warm them through.
5. Prepare Roux (Thickening Agent): While the chowder is cooking, prepare your roux.
In a separate medium saucepan over medium heat, melt the unsalted butter. Once melted, gradually whisk in the all-purpose flour. Cook, stirring constantly, for 1-2 minutes until a thick paste forms and it smells slightly nutty.
This removes the raw flour taste and forms the base for your creamy chowder.
6. Incorporate Dairy: Slowly pour the milk into the roux, whisking continuously to prevent lumps.
Continue to whisk as the mixture heats and thickens, about 3-5 minutes. Once thickened, remove from heat.
7. Combine and Finish: Carefully pour the milk-roux mixture into the Instant Pot with the potatoes and corn. Stir everything thoroughly to combine. Add the heavy cream, salt, black pepper, and smoked paprika (if using).
Stir well.
8. Simmer and Serve: Select the “Sauté” function again on Low.
Allow the chowder to gently simmer for another 3-5 minutes, stirring occasionally, until it reaches your desired thickness and all the flavors meld together. Taste and adjust seasonings as needed. Serve hot, garnished with fresh chives or parsley. Enjoy your fantastic Instant Pot Potato Corn Chowder!
Pro Tips for Success
Achieving the perfect, creamy Instant Pot Potato Corn Chowder is easy with a few insider tricks. These tips will ensure your chowder is consistently delicious and hassle-free.
* Potato Choice is Key: Yukon Gold potatoes are truly the best for this Instant Pot Potato Corn Chowder. Their waxy texture holds its shape well, yet they become incredibly tender and contribute to the chowder’s natural creaminess without becoming overly mushy.
* Don’t Skip the Deglazing: After sautéing your aromatics, always deglaze the pot with a splash of broth.
Scrape up all the browned bits from the bottom. This prevents a “Burn” notice and adds incredible flavor depth to your pressure cooker chowder.
* Whisk Roux Gradually: When making your roux, slowly add the milk while whisking constantly.
This gradual addition and continuous whisking are crucial for a smooth, lump-free chowder base. If you add the milk too quickly, you risk lumps.
* Adjust Thickness: If your Instant Pot Potato Corn Chowder seems too thick, add a little more broth or milk until it reaches your desired consistency.
If it’s too thin, you can continue to simmer on “Sauté” mode for a few more minutes, or mash some of the potatoes against the side of the pot to release more starch.
* Seasoning is Crucial: Always taste your chowder before serving. Salt and pepper amounts are often a personal preference.
Do not be afraid to adjust them. A pinch of smoked paprika truly elevates the flavor of this creamy potato corn chowder, adding a subtle warmth.
* Garnish for Freshness: Fresh herbs like chopped chives or parsley not only add visual appeal but also a burst of fresh flavor that brightens the rich Instant Pot Potato Corn Chowder.
Achieving the perfect, creamy Instant Pot Potato Corn Chowder is easy with a few insider tricks. For more tips on creating rich and comforting soups, check out this Loaded Baked Potato Soup that is sure to impress!
Storage & Reheating Tips
This delightful Instant Pot Potato Corn Chowder often tastes even better the next day as the flavors continue to meld. Proper storage ensures you can enjoy your leftovers safely and deliciously.
* Cool Completely: Always allow your Instant Pot Potato Corn Chowder to cool completely to room temperature before storing. This prevents condensation and helps maintain its quality.
* Airtight Containers: Transfer the cooled chowder into airtight containers.
This prevents spoilage and keeps it fresh.
* Refrigeration: Store the chowder in the refrigerator for up to 3-4 days.
* Freezing: For longer storage, this Instant Pot Potato Corn Chowder freezes well.
Transfer cooled chowder to freezer-safe bags or containers, leaving about an inch of headspace for expansion. It can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
Note that dairy-based soups can sometimes separate slightly after freezing and thawing, but a good stir will usually bring it back together.
* Reheating on Stovetop: Gently reheat leftover chowder in a saucepan over medium-low heat, stirring frequently. If it appears too thick, add a splash of broth or milk to achieve your desired consistency.
Do not boil.
* Reheating in Microwave: For individual servings, reheat in a microwave-safe bowl. Heat in 1-minute intervals, stirring in between, until heated through.
Add a splash of liquid if needed. This ensures you enjoy every last drop of your nourishing Instant Pot Potato Corn Chowder.
What to Serve With This Recipe
This hearty Instant Pot Potato Corn Chowder is a satisfying meal on its own, but pairing it with the right accompaniments truly elevates the dining experience. Here are some fantastic serving suggestions to round out your meal.
* Crusty Bread: A warm, crusty loaf of artisan bread, a baguette, or some dinner rolls are absolutely perfect for soaking up every last bit of that creamy chowder. Garlic bread also makes an excellent choice.
* Simple Side Salad: A light, fresh green salad with a vinaigrette dressing provides a wonderful contrast to the richness of the chowder.
A simple mix of mixed greens, cherry tomatoes, and cucumbers works beautifully.
* Cornbread: For a truly comforting, Southern-inspired meal, serve your Instant Pot Potato Corn Chowder with a side of warm, fluffy cornbread. The slightly sweet and savory notes are a perfect match.
* Sandwiches: A classic pairing for soup! Half a grilled cheese sandwich, a simple turkey sandwich, or even a veggie wrap makes a great companion to this creamy Instant Pot Potato Corn Chowder.
* Roasted Vegetables: If you want to add more vegetables, a side of simply roasted broccoli, asparagus, or green beans can offer a nice textural and nutritional balance.
* Extra Toppings: Offer a variety of toppings at the table! Consider extra chopped fresh chives or parsley, a sprinkle of shredded cheddar cheese, a dollop of sour cream or plain yogurt, or even some crispy fried onions for crunch. These additions enhance the enjoyment of your flavorful Instant Pot Potato Corn Chowder.
This hearty Instant Pot Potato Corn Chowder is a satisfying meal on its own, but pairing it with the right accompaniments truly elevates the dining experience. For a flavorful side, consider these Roasted Cauliflower Steaks!
FAQs
You have questions about this delightful Instant Pot Potato Corn Chowder? I have answers! Here are some common queries to help you master this recipe.
Can I use fresh corn instead of frozen?
Absolutely! Fresh corn will give your Instant Pot Potato Corn Chowder an incredible burst of sweetness and texture, especially when it is in season. Simply cut the kernels off about 3-4 ears of corn.
Add them at the same time you would add the frozen corn. The residual heat will cook them perfectly.
How do I prevent a “Burn” notice on my Instant Pot?
Preventing a “Burn” notice is crucial for any Instant Pot recipe. First, always deglaze the pot thoroughly after sautéing. Pour in a bit of broth and use a wooden spoon to scrape up any browned bits stuck to the bottom.
Second, ensure that starchy ingredients like potatoes are suspended in liquid and not directly touching the bottom of the pot. Our method ensures the liquid goes in before the potatoes. Finally, ensure your sealing ring is properly seated. Follow these steps for a smooth cooking process for your Instant Pot Potato Corn Chowder.
Can I make this Instant Pot Potato Corn Chowder spicier?
Yes, you certainly can! To add a kick to your creamy potato corn chowder, you have several options. You can add a pinch of cayenne pepper with the salt and pepper, or stir in a dash of your favorite hot sauce at the end.
For a milder warmth, a bit more smoked paprika works wonders. Diced green chiles are also a great addition for a bit of extra heat and flavor. Feel free to customize the spice level to your preference in this versatile Instant Pot Potato Corn Chowder.
Is it possible to make this chowder vegetarian/vegan?
This recipe for Instant Pot Potato Corn Chowder is already vegetarian! To make it fully vegan, you simply need to swap out the dairy products. Use a plant-based butter alternative, a dairy-free milk (such as almond, soy, or oat milk), and full-fat coconut milk or a plant-based heavy cream substitute. These adjustments ensure your satisfying Instant Pot Potato Corn Chowder is suitable for a vegan diet without sacrificing creaminess.
Instant Pot Potato Corn Chowder is a comforting dish that showcases the simplicity and flavor of its ingredients, creating a hearty meal perfect for any occasion. This recipe emphasizes the convenience of using an electric pressure cooker to prepare a creamy chowder in a fraction of the time, making it an ideal choice for weeknight dinners. For more about chowder, visit this page on Chowder.
Nutrition Information (per serving)
Please note that this nutrition information is an estimate based on the ingredients listed and serving size. Actual values may vary depending on specific brands and preparation methods. This calculation is for one of 8 servings of our delicious Instant Pot Potato Corn Chowder.
| Nutrient | Amount |
|---|---|
| Calories | 450 kcal |
| Total Fat | 28g |
| Saturated Fat | 17g |
| Cholesterol | 80mg |
| Sodium | 850mg |
| Total Carbohydrates | 40g |
| Dietary Fiber | 4g |
| Total Sugars | 10g |
| Protein | 8g |
Instant Pot Potato Corn Chowder
- Total Time: 30 mins
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Instant Pot Potato Corn Chowder is a creamy and flavorful dish that comes together quickly, making it perfect for busy weeknights. Packed with sweet corn and tender potatoes, it's a comforting meal the whole family will love.
Ingredients
2 tablespoons Olive Oil
1 large Yellow Onion, finely diced
2 cloves Garlic, minced
2 stalks Celery, finely diced
4 cups Vegetable Broth
2 pounds Yukon Gold Potatoes, peeled and diced into 1/2-inch cubes
2 cups Frozen Corn Kernels
1/2 cup Unsalted Butter
1/2 cup All-Purpose Flour
2 cups Whole Milk
1/2 cup Heavy Cream
1 teaspoon Salt, or to taste
1/2 teaspoon Black Pepper, or to taste
1/4 teaspoon Smoked Paprika (optional, for extra depth)
Fresh Chives or Parsley, chopped, for garnish
Instructions
- Select the 'Sauté' function on the Instant Pot and add Olive Oil. Sauté the diced Onion and Celery for 5-7 minutes until softened, then add minced Garlic and cook for another minute
- Pour in 1/2 cup of Vegetable Broth to deglaze the pot. Scrape up any bits stuck to the bottom. Then add the diced Potatoes and remaining broth
- Secure the lid, turn the steam release valve to 'Sealing', and select 'Pressure Cook' or 'Manual' for 7 minutes
- Perform a Quick Release once cooking is complete, then stir in the Frozen Corn Kernels
- In a separate saucepan, melt Unsalted Butter and whisk in All-Purpose Flour to create a roux. Gradually add Whole Milk while whisking until smooth and thick
- Pour the milk-roux mixture into the Instant Pot and stir. Add Heavy Cream, Salt, Black Pepper, and Smoked Paprika; mix well
- Select 'Sauté' on Low to simmer the chowder for 3-5 minutes, stirring occasionally. Adjust seasonings as needed and serve garnished with fresh herbs
Notes
For a thicker chowder, mash some potatoes against the side of the pot.
Feel free to customize with additional vegetables or protein as desired.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dinner
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal
- Sugar: 10g
- Sodium: 850mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 80mg