This creamy corn chowder is the perfect cozy meal you can make in no time using your Instant Pot®. Packed with sweet corn and savory flavors, it’s a delicious way to warm up any day of the week.
Start by turning on your Instant Pot and setting it to the sauté mode. Toss in the butter and let it melt, then add the chopped onion and garlic. Cook, stirring occasionally, until the onion becomes soft and translucent—this should take about 5 minutes. Once that’s done, turn off the sauté function.
Next, add the corn, diced potatoes, vegetable broth, thyme, paprika, salt, and pepper to the pot. Give everything a good stir to combine. Seal the lid and set the Instant Pot to cook on high pressure for 15 minutes. It might take around 10 to 15 minutes for the pressure to build up before the countdown begins.
When the cooking time is up, let the pressure release naturally for about 15 minutes. After that, carefully switch to quick release to let out any remaining steam. Once the pressure is fully released, open the lid.
Scoop out about a cup of the cooked potatoes and corn and mash them with a fork. Stir this back into the pot—it helps thicken the chowder nicely. Finally, turn the sauté function back on and pour in the heavy cream. Let it cook for a few minutes until the soup thickens to your liking. Give it a taste and adjust seasoning if needed, then serve warm.
- Use fresh or frozen corn for the best sweetness and texture.
- Sauté the aromatics like onions and garlic in the Instant Pot before pressure cooking to deepen the flavor.
- If you prefer a thicker chowder, mash some of the potatoes before serving or add a cornstarch slurry to thicken.
This chowder is creamy, comforting, and ready in no time thanks to the Instant Pot®. It uses simple ingredients and delivers rich flavors with minimal effort. Perfect for busy days when you want something warm and satisfying.
Serve the chowder hot with crusty bread or warm biscuits on the side. Garnish with chopped fresh herbs like parsley or chives and a sprinkle of crispy bacon or shredded cheese for extra richness.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a little water or broth if the chowder has thickened too much. This chowder also freezes well for up to 2 months.
