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Landscape image of vegetarian corn chowder made in a pressure cooker.
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Instant Pot Corn Chowder Recipe

Instant Pot corn chowder is a delicious way to harness the sweet flavor of fresh summer corn. Your whole family will love this simple but delicious soup recipe!
Course Soups and Stews
Cuisine American
Keyword corn chowder, instant pot corn soup, vegetarian corn chowder
Prep Time 10 minutes
Cook Time 20 minutes
Time to Pressure 10 minutes
Total Time 40 minutes
Servings 4
Calories 374kcal


  • 2 Tablespoons unsalted butter
  • ½ onion minced (about 1/4 cup)
  • 1 clove garlic minced
  • 2 large Yukon Gold potatoes about 3 cups
  • 4 cups fresh corn kernels from 4 corn cobs
  • 2 ½ cups low-sodium vegetable broth or chicken stock
  • 1 bay leaf optional
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • ¼ teaspoon fresh thyme leaves
  • ¼ teaspoon chopped chives
  • ½ cup sour cream
  • ½ cup shredded Pepper Jack cheese


  • Melt the butter using the Sauté function of the pressure cooker. When melted, add the butter. Stir in the garlic and onion and saute for 2-3 minutes, until the onion is soften and translucent.
  • Stir in the corn; let cook another 2 minutes.
  • Add in the potatoes, chicken broth, salt, pepper, and herbs, scraping any browned bits form the bottom of the pot.
  • Place the lid on the pot and lock into place. Set the pressure valve to sealing. Cook on HIGH pressure for 15 minutes.
  • Quick release the pressure and carefully remove the lid. Season with salt and pepper. Stir in the sour cream and cheese.
  • Blend the soup, using either an immersion blender in the pot or in a traditional blender, until smooth.


Serving: 1serving | Calories: 374kcal | Carbohydrates: 49g | Protein: 12g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 45mg | Sodium: 705mg | Potassium: 848mg | Fiber: 6g | Sugar: 13g | Vitamin A: 761IU | Vitamin C: 29mg | Calcium: 156mg | Iron: 2mg