This Instant Pot Potato Corn Chowder is an easy, hearty soup recipe that is loaded with creamy little potatoes, fresh corn, and smoky bacon.

10 mins
7 mins


  • Instant Pot


  • 2 slices thick-cut bacon, chopped
  • 1 medium onion, finely chopped
  • 1 rib celery, finely chopped
  • 1 tsp garlic
  • 1 tsp salt
  • 1/4 tsp dried thyme
  • 1/8 tsp black pepper
  • 2 1/2 cups low-sodium chicken broth
  • 3/4 lb Little Potatoes
  • 4 ears corn
  • 1/2 cup half-and-half cream
  • 1 Tbsp corn starch
  • (For garnish) shredded cheese or green onions


  • Step 1

    Turn the Instant Pot to Sauté. Add the bacon and onions and cook for 3 to 4 minutes until browned.

  • Step 2

    Add the celery, garlic, salt, thyme, and pepper. Cook and stir one minute.

  • Step 3

    Add the broth and scrape any browned bits off of the bottom (this helps to prevent a burn message and adds lots of flavor). Turn off the Instant Pot.

  • Step 4

    Roughly chop the little potatoes. Use a knife to remove the corn kernels from the ears. Add potatoes and corn to the Instant Pot.

  • Step 5

    Put the lid on, turn the valve to sealing, and select Manual or Pressure Cook for two minutes.

  • Step 6

    It will take about 10 to 15 minutes to come to pressure and begin counting down. When the cook time is over, let the pressure release naturally for a few minutes, then open the valve to release remaining pressure.

  • Step 7

    Turn the Instant Pot to Sauté, whisk together cream and corn starch, and stir into soup to thicken slightly.

  • Step 8

    Serve with shredded cheese and green onions as desired.