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A white wide-rimmed bowl filled with instant pot potato corn chowder on a marble counter next to a blue dish towel.
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Instant Pot Potato Corn Chowder

You are going to love this instant pot potato corn chowder recipe! It makes a hearty meal on a cool night and is packed full of flavorful ingredients.
Prep Time15 minutes
Cook Time5 minutes
Total Time20 minutes
Course: Main
Cuisine: American
Servings: 8
Calories: 447kcal
Author: Aileen Clark

Ingredients

  • 1 pound bacon cut into 1/2 inch strips
  • 1 yellow onion chopped
  • 1 carrot diced
  • 2 stalks celery diced
  • 1.5 pounds baby yellow potatoes quartered
  • 15 ounce corn canned
  • 14.75 ounce creamed style corn canned
  • 1 1/2 tbsp Better Than Bouillon Seasoned Vegetable Base
  • 4 cups water
  • 2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp cayenne pepper
  • 1 cup milk
  • 4 stalks green onion sliced

Instructions

  • Set instant pot to saute and add sliced bacon. Cook until browned, about 7 minutes 
  • Remove the bacon and fat, reserving 2 tablespoons bacon grease in the instant pot.
  • Pour in the onion, carrots, and celery. 
  • Let cook, stirring occasionally, until soft. About 7 more minutes. 
  • In a small bowl, whisk together the Better Than Bouillon Seasoned Vegetable Base and water. 
  • Pour into the instant pot and deglaze the bottom of the pot.
  • Mix in the corn, creamed style corn, potatoes, salt, black pepper, and cayenne pepper. 
  • Close lid and set to sealing. 
  • Cook on high pressure for 5 minutes. 
  • Quick Pressure Release (QPR) and remove the lid.
  • Slowly whisk in the milk. 
  • Serve topped with bacon and green onions.

Nutrition

Calories: 447kcal