Lunch
Easy Corn Chowder Recipe for the Instant Pot®
This creamy corn chowder is a comforting and quick meal you can whip up in your Instant Pot®. Packed with sweet corn and tender potatoes, it’s perfect for cozy dinners any night of the week.
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45 min
Total Time
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4
Servings
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Medium
Difficulty
Ingredients
4
servings
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Instructions
1
Step 1
Start by turning on your Instant Pot and setting it to the sauté mode. Add the butter and let it melt, then toss in the chopped onion and garlic. Cook everything together until the onion turns soft and translucent, which should take about 5 minutes. Once that’s done, turn off the sauté function.
2
Step 2
Next, add the corn, diced potatoes, vegetable broth, thyme, paprika, salt, and pepper to the pot. Give it a good stir to combine all the ingredients. Close the lid and make sure it’s locked in place. Set the pot to cook on high pressure for 15 minutes. It will take around 10 to 15 minutes for the pressure to build up before the timer starts.
3
Step 3
When the cooking time is up, let the pressure release naturally for about 15 minutes. After that, carefully quick-release any remaining pressure before opening the lid. Scoop out about a cup of the potatoes and corn, mash them with a fork, and stir the mash back into the soup to help thicken it.
4
Step 4
Finally, turn the sauté function back on and pour in the heavy cream. Let it cook for a few minutes until the chowder reaches the thickness you like. Give it a taste and adjust the seasoning if needed, then it’s ready to serve!
Why You’ll Love This Recipe
This chowder is creamy, comforting, and packed with sweet corn flavor. Using the Instant Pot® makes it quick and easy to prepare, perfect for busy weeknights. It’s also versatile and can be adjusted to suit your taste or dietary needs.
Serving Suggestions
Serve the chowder hot with a sprinkle of chopped fresh herbs like parsley or chives. It pairs well with crusty bread or a simple green salad for a complete meal. A dollop of sour cream or shredded cheese can add extra richness.
Storage Tips
Let the chowder cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3 days or freeze for up to 2 months. Reheat gently on the stove or in the microwave, stirring occasionally.
