How to Make Instant Pot® Potato, Corn, and Bacon Chowder - A Step-by-Step Guide

Instant Pot® Potato, Corn, and Bacon Chowder is a hearty and comforting soup that's perfect for cozy nights in. This recipe takes the classic flavors of a potato chowder and adds a touch of sweetness from the corn and a rich, smoky flavor from the bacon. With the help of an Instant Pot®, this chowder comes together in no time, making it a great choice for busy evenings when you want a homemade meal without spending hours in the kitchen.

This chowder is a great way to use up leftover po...

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Ingredients

  • 4 slices bacon, diced
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 4 medium potatoes, peeled and cubed
  • 1 (16 ounce) package frozen corn kernels
  • 4 cups vegetable stock, or more as needed
  • 1 teaspoon dried thyme
  • 1 pinch cayenne pepper
  • salt and ground black pepper to taste
  • ¾ cup heavy cream
  • 3 tablespoons all-purpose flour
  • ¼ cup shredded Cheddar cheese, or to taste
  • 2 tablespoons chopped green onions, or to taste

Information

  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Additional Time: 5 mins
  • Total Time: 1 hr
  • Servings: 6
  • Yield: 6 servings

  • Set a 6-quart multi-functional pressure cooker (such as Instant Pot®) to Saute function. Add bacon and cook and stir until brown and crispy, 6 to 8 minutes. Transfer to a paper towel-lined plate, leaving any scraps and grease in the pot. Add onions and garlic. Cook, stirring frequently, until onions are translucent and garlic is fragrant, 2 to 3 minutes. Stir in bacon, potatoes, corn, vegetable stock, thyme, cayenne pepper, then the salt and pepper.
  • Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
  • Whisk together heavy cream and flour in a small bowl. Set aside.
  • Select Sauté setting and bring to a boil. Stir in the heavy cream mixture and cook, stirring frequently, until mixture is slightly thickened, 4 to 5 minutes. If mixture is too thick, add additional vegetable stock as needed to reach desired consistency.
  • Garnish with shredded Cheddar cheese and green onions. Serve immediately.
  • Nutrition

    366 cal.

    • Total Fat: 17g
    • Saturated Fat: 9g
    • Cholesterol: 53mg
    • Sodium: 380mg
    • Total Carbohydrate: 48g
    • Dietary Fiber: 6g
    • Total Sugars: 5g
    • Protein: 10g
    • Vitamin C: 36mg
    • Calcium: 100mg
    • Iron: 2mg
    • Potassium: 883mg