Print

Creamy Instant Pot Corn Chowder

creamy instant pot corn chowder - featured image
Print Recipe

A quick and comforting creamy corn chowder made in the Instant Pot, featuring smoky bacon, tender potatoes, and a silky texture from cottage cheese. Ready in just 10 minutes, perfect for busy weeknights.

Ingredients

Scale
  • 3 cups frozen corn kernels (about 450 g) or fresh corn
  • 2 cups frozen diced Yukon Gold potatoes (about 300 g)
  • 1 medium yellow onion, finely chopped
  • 2 large garlic cloves, minced
  • 2 medium celery stalks, diced
  • 3 cups chicken or vegetable broth (720 ml), homemade or low-sodium store-bought
  • 1 cup whole milk (240 ml), or almond/oat milk for dairy-free option
  • ½ cup small-curd cottage cheese (120 g)
  • 2 tablespoons unsalted butter (28 g)
  • 4 slices bacon, diced and crisped (optional)
  • 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt, or to taste
  • ½ teaspoon freshly ground black pepper
  • Pinch of red pepper flakes (optional)

Instructions

  1. Set Instant Pot to ‘Sauté’ mode. Add diced bacon and cook until crisp, about 5 minutes. Remove bacon with slotted spoon and set aside, leaving rendered fat in pot.
  2. Add butter to bacon fat, then sauté chopped onion, celery, and garlic for 3-4 minutes until softened and fragrant.
  3. Stir in smoked paprika, thyme, salt, pepper, and red pepper flakes if using. Add frozen corn and diced potatoes, stirring to coat with seasoning.
  4. Pour in chicken or vegetable broth and whole milk. Stir gently to combine and prevent sticking.
  5. Seal lid and set Instant Pot to ‘Manual’ or ‘Pressure Cook’ on high for 6 minutes. Allow a few minutes to come to pressure.
  6. When cooking ends, let pressure release naturally for 5 minutes, then carefully do a quick release to release remaining steam.
  7. Use an immersion blender to pulse chowder until desired creaminess is reached, leaving some chunks for texture. Alternatively, blend half the soup in a blender and return to pot.
  8. Stir in reserved crispy bacon. Taste and adjust seasoning if needed. Serve hot.

Notes

Do not overcook the corn to avoid mushiness; stick to 6 minutes pressure cook time. Deglaze the pot after sautéing to prevent burn errors. Use small-curd cottage cheese for best creamy texture. Blend half the chowder for a thick yet chunky texture. Adjust seasoning gradually.

Nutrition

Keywords: Instant Pot, corn chowder, creamy soup, quick dinner, comfort food, pressure cooker soup, easy recipe

Find it online: https://yumbelle.com/creamy-instant-pot-corn-chowder-recipe-easy-10-minute-dinner-ideas/