This easy Instant Pot Corn Chowder recipe is so delicious and creamy with tons of flavor. Made with sweet corn, red potatoes and cheddar cheese.
Instant Pot Corn Chowder
This corn chowder is one of my favorite soup recipes. It's packed with flavor and making it in the Instant Pot is a huge time saver when you don't have a lot of time to get dinner on the table.
I like to serve this along with a some crusty bread to soak up any leftover broth. You could also add a garden salad or your favorite toasted sandwich to go along with it.
Instant Pot Corn Chowder Ingredients
6 large red potatoes, diced
2 lbs of frozen corn
1/2 yellow onion, diced
3 cups vegetable broth
1 cups shredded sharp cheddar cheese
3 cups half and half
2 tbsp corn starch
3 tbsp unsalted sweet cream butter
How To Make Instant Pot Corn Chowder
Dice the red potatoes and onions and set aside. Place the IP on saute mode and add butter and onion and saute until the onions become translucent.
Add the broth, potatoes, and corn. Then place the lid onto the IP and seal the steam valve.
Set to manual high pressure for 10 minutes. Once the timer goes off, quick-release pressure according to manufacturer’s directions.
In a small bowl, mix in the cornstarch and 3 tbsp water until blended. Stir into the chowder.
Place the IP on saute and bring to a boil. Mix in the half and half and cheddar cheese.
Turn IP off and allow chowder to sit for 5 minutes before serving.
I hope you enjoy this delicious Instant Pot Corn Chowder. Check out our other Instant Pot recipes.
Instant Pot Corn Chowder
Ingredients
- 6 large red potatoes, diced
- 2 lbs of frozen corn
- 1/2 yellow onion, diced
- 3 cups vegetable broth
- 1 cup shredded sharp cheddar cheese
- 3 cups half and half
- 2 tbsp corn starch
- 3 tbsp unsalted sweet cream butter
Instructions
- Dice the red potatoes and onions and set aside.
- Place the IP on saute mode and add butter and onion and saute until the onions become translucent.
- Add the broth, potatoes, and corn. Then place the lid onto the IP and seal the steam valve.
- Set to manual high pressure for 10 minutes. Once the timer goes off, quick-release pressure according to manufacturer’s directions.
- In a small bowl, mix in the cornstarch and 3 tbsp water until blended. Stir into the chowder.
- Place the IP on saute and bring to a boil. Mix in the half and half and cheddar cheese.
- Turn IP off and allow chowder to sit for 5 minutes before serving.
