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Instant Pot Chicken Potato Corn Chowder with Bacon served in a wooden bowl.

Instant Pot Chicken Potato Corn Chowder with Bacon (Pressure Cooker Recipe)

This Instant Pot chicken potato corn chowder with bacon is a delicious thick, creamy, hearty soup thats perfect comfort food for winter. Its a one pot meal, made easily in an electric pressure cooker or on the stovetop and takes about 30 minutes from start to finish. Watch the Recipe Video above.
Course Soups
Cuisine American, French
Diet Halal
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 Portions
Calories 417kcal
Author Richa



  • 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


  • 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.



  1. 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
  2. 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
  3. The soup thickens up when refrigerated, so add a little broth of water while reheating
  4. 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
  5. 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
  6. 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!


Calories: 417kcal | Carbohydrates: 34g | Protein: 17g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 1082mg | Potassium: 746mg | Fiber: 4g | Sugar: 4g | Vitamin A: 557IU | Vitamin C: 29mg | Calcium: 52mg | Iron: 2mg