This Instant Pot chicken potato corn chowder with bacon is a deliciously thick, creamy, hearty soup that's the perfect comfort food for winter. It's a one-pot meal, made easily in an electric pressure cooker or on the stovetop and takes about 30 minutes from start to finish.
I know I'm going a little over the top with another Instant Pot recipe coming immediately after my Chipotle Chili that I shared a few days ago, but I can't stop myself. I love the concept of an electric pressure cooker and how it takes the guesswork out of cooking and is making my cold, winter life so much easier.
Because really I'd rather be snuggling under a comforter than standing in the kitchen in the cold.
Amazing Instant Pot Chowder
I have always always made corn chowder on the stovetop and it can take a while to simmer so that there is enough flavor from the corn, and the potatoes and chicken are cooked. But just making this in an electric pressure cooker gave me an extra half hour to myself.
I was afraid the result may not be the same. What if its not as creamy? Or its not flavorful? But surprise, surprise! This tastes exactly like the corn chowder I've made before, and the potatoes are cooked perfectly.
Ingredients You'll Need
This recipe has a short and simple list of ingredients. Here's everything you'll need:
- Corn: Use corn kernels - fresh, tinned or frozen. If using frozen, thaw them by soaking them in room temperature for 5-10 mins
- Chicken: Boneless, skinless chicken breasts or thighs both work for this recipe
- Potatoes: Peeled and cut into 1 inch cubes
- Jalapenos: For a nice hit of spice. I prefer using fresh jalapeno, but in a pinch brined jalapeno also works
- Bacon: Fat and flavour. Oh so much flavour!
- All-Purpose Flour or Maida: For thickening the soup in the end. Its whisked with cream to add that perfect creamy consistency in the end
- Thyme: I prefer using dried thyme in this recipe because I always have it on hand. Sub with dried rosemary or an all-purpose Italian seasoning mix
How to make Instant Pot Chicken Potato Corn Chowder
- Switch on the saute function on your instant pot and add bacon. Cook the bacon till golden brown.
- Remove the bacon and set aside, while leaving the fat in the pot.
- Add onion, garlic and jalapenos and cook till the onions are soft.
- Add corn kernels, potatoes, chicken breast, chicken broth, thyme, salt and pepper. Give everything a quick mix, close the lid and turn the valve to sealing.
5. Use the manual setting to cook the chowder for 10 minutes. After 10 minutes, use quick release by turning the valve to venting with the back of a spoon.
6. Turn on the saute function (switch to normal heat) and bring the soup to a simmer. Whisk together cream and flour and add it to the soup. Keep stirring the soup till it comes to a boil.
7. Simmer for 4-5 minutes till the soup thickens and turn off the Instant Pot. Mix in the bacon, add some chopped chives. If the soup is too thick, add a little water, milk or broth to it to adjust the consistency.
8. Serve this Instant Pot chicken potato corn chowder hot, topped with bacon and chives. The soup can be refrigerated for up to 4 days.
What's the difference between corn soup and corn chowder?
Corn Chowder is basically a thick, chunky variety of corn soup. Most popular chowders are made with seafood, but you can really add anything to them. They usually have a creamy base but in some parts of the world, they are also made with tomatoes.
Richa's Top Tips
- If using frozen corn, make sure the corn is thawed. If using canned corn, drain and rinse the corn before adding it to the chowder
- If you cut the potatoes in advance, soak them in cold water to keep them from browning. Just drain the water before adding them to the chowder
- The soup thickens up when refrigerated, so add a little broth of water while reheating
- For a creamier soup, transfer 1 cup of the soup (before adding the bacon) to a blender and blend till smooth. Then add this back to your soup
- What to serve this soup with? Warm, crust bread tastes best with this soup. I love pairing it with Dominos style Garlic Bread sticks, Dinner Rolls or Pepperoni Cheese Bombs
- I don't recommend freezing this Instant Pot Corn Chowder because it changes texture once it's thawed and isn't as creamy. But this makes for great leftovers!
Let's just say I'm happy I have a big batch of this instant pot chicken potato corn chowder in the fridge right now that will double up as a delicious lunch too. This is a recipe that only gets better with time and makes perfect leftovers!
Watch the Recipe Video
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Instant Pot Chicken Potato Corn Chowder with Bacon (Pressure Cooker Recipe)
Equipment
Ingredients
- 8 Bacon Strips chopped roughly
- 1 Onion finely chopped (medium )
- 4 Garlic Cloves minced
- 2 Jalapenos deseeded and finely chopped
- 3 cups Corn Kernels fresh or frozen {See Note 1}
- 2 Potatoes peeled and cut into cubes {See Note 2}
- 1 Chicken Breast cut into bite sized pieces
- 2 cups Chicken Broth
- 1 teaspoon Dried Thyme
- Salt and Pepper to taste
- ¾ cup Cream
- 3 tablespoons All Purpose Flour
- Extra cooked bacon and chives for topping
Instructions
- Switch on the saute function on your instant pot and add bacon. Cook the bacon till golden brown. Remove the bacon and set aside, while leaving the fat in the pot. Add onion, garlic and jalapenos and cook till the onions are soft.
- Add corn kernels, potatoes, chicken breast, chicken broth, thyme, salt and pepper. Give everything a quick mix, close the lid and turn the valve to sealing. Use the manual setting to cook the chowder for 10 minutes. After 10 minutes, use quick release by turning the valve to venting with the back of a spoon. Turn on the saute function (switch to normal heat) and bring the soup to a simmer. Whisk together cream and flour and add it to the soup. Keep stirring the soup till it comes to a boil. Simmer for 4-5 minutes till the soup thickens and turn off the Instant Pot. Mix in the bacon, add some chopped chives. If the soup is too thick, add a little water, milk or broth to it to adjust the consistency.
- Serve this Instant Pot chicken potato corn chowder hot, topped with bacon and chives. The soup can be refrigerated for up to 4 days.
Video
Notes
- If using frozen corn, make sure the corn is thawed. If using canned corn, drain and rinse the corn before adding it to the chowder
- If you cut the potatoes in advance, soak them in cold water to keep them from browning. Just drain the water before adding them to the chowder
- The soup thickens up when refrigerated, so add a little broth of water while reheating
- For a creamier soup, transfer 1 cup of the soup (before adding the bacon) to a blender and blend till smooth. Then add this back to your soup
- What to serve this soup with? Warm, crust bread tastes best with this soup. I love pairing it with Dominos style Garlic Bread sticks, Dinner Rolls or Pepperoni Cheese Bombs
- I don't recommend freezing this Instant Pot Corn Chowder because it changes texture once it's thawed and isn't as creamy. But this makes for great leftovers!
Marita says
Oh my ! So so good! Made mine with ham Bone I had in my freezer. Took out bone when I added can of evaporated milk (no cream) and flour. Was able to toss in some little bits of ham from the bone (no bacon). Thank you ! I've eaten two bowls for my lunch 😊
Richa says
Sounds amaaazing! Thanks for sharing your feedback Marita 🙂
Shey says
Hi there!! What kind of cream do I buy? Silly question, LOL
Richa says
Not silly at all. You just need regular cooking cream for this recipe
Neeta says
I received my IP just after Christmas. I’m a new mom, at the time my son is only a month old. As I loved cooking also I love to spend more time with my baby. Most of the time I got frustrated if I can’t finish preparing the food before my husband arrive. But thanks to the IP, no more frustration I can set the timer in my IP and it will do the job for me while I can spend more time with my baby and serve delicious meal. With the IP is like I hired a helper and the good part is I don’t have to pay.
So excited to explore more on InstaPot. 🙂
Richa says
Yep, it's my favourite gadget right now!
Meghan says
Can we make this gluten free?
Richa says
Absolutely! Just swap the flour for cornflour to thicken the soup
Leslie says
Hi. I'm trying this today. When you say after 10 minutes, do you mean the cooking time or do you let it sit for another 10 before quick releasing? Thanks!
Richa says
Hey Leslie, I'm sorry that's a bit confusing. I just mean that once the soup is cooked, release pressure manually by turning the valve to venting.
Fred says
Easy to make hearty recipe. I had left over heavy cream, thyme, etc. from making Boston Clam Chowder. So this was perfect to use those leftover ingredients. I added extra 1/2 cup chicken broth to make it less thick. This was the bomb! Great recipe thank you! A keeper. Will make again.
Richa says
I always love when I can clear out the leftovers for a recipe. There is instant satisfaction in doing that. So glad you liked it Fred!
Ms James says
I'd love to know how many cups of potatoes, approximately, to use. I'm planning to use red potatoes instead of russets.
Richa says
Hi, this would be about 2 cups of potatoes
Christine says
Can this recipe be used in the instant pot gem 8-1 multicooker? Would it just need more time?
Richa says
I don't think you need to change the amount of time. A larger instant pot might take a few extra minutes to come to pressure, but otherwise you can follow the recipe as is.
Christine says
Thank You
Michele Haugen says
How did you do it with the gem? It doesn’t have the pressure cooker setting.
Jessica says
Hi! I messed up and added the cream and flower in before pressure cooking. Did i mess everything up??
Richa says
You didn’t 🙂 it might not thicken properly. But it’ll still taste good!
Kelly Osterling says
Does he bacon have to be fully cooked before taking it out?
Richa says
It just needs to be golden brown
Bimini says
This was delicious and easy to make! Thank you.
Richa says
Thanks Bimini! So glad you liked it!
Laura Otto says
Can this be doubled? I want to serve this along with some crab for Christmas Eve! I have 15 people. Thanks!
Richa says
Yes absolutely, but you'll have to adjust the amount of cornflour. Don't double that but mix it little by little till you get the right consistency.
Catherine says
Making this right now! Just wondering though should the Instant Pot be set at High Pressure or Low Pressure for the 10 minutes? I used High Pressure based in previous experience with the Instant Pot and making soup. Thanks!
Richa says
Hey Catherine - I set it to high pressure!
Rachael says
Hi! This looks like a great meal for dinner tonight. Is the chicken raw or pre-cooked that’s you add to the IP in step 2? THanks!
Richa says
It’s raw chicken Rachael. Just chicken breast cut up into small pieces
Susan says
Hello. Thank you for sharing this recipe. I am going to try it today! I'm wondering about using milk instead of cream. Thoughts?
Richa says
Hey Susan, milk or half an half should work just as well!
Julie says
I skipped jalapeño since I didn’t have one but I want to try next time. Also, used thighs instead of breasts for the same reason (also clearing out freezer). It was a hit! Your directions were easy to follow! Thanks!!!
Richa says
Thanks Julie! So so glad you liked it. Thighs are even better because they are juicier!