This is an easy and delicious pressure cooker corn chowder recipe created especially for the electric pressure cooker! It's both creamy and dairy free, and has some tasty pieces of crispy bacon added for extra flavor!

Instant Pot Corn Chowder

Perfect Instant Pot Corn Chowder, it's draws out the natural sweet flavor of the corn! You can cook it in only ten minutes. 

Course Main Course, Soup
Cuisine American
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 6
Calories 338 kcal
Author Sheena Strain


  • 2 cups fresh or frozen corn kernels 400g
  • 2 tbsp oil, or bacon grease
  • 1/4 pound bacon, diced 113g
  • 1 cup onion, diced
  • 2 tbsp cornstarch
  • 1/2 green pepper, chopped
  • salt and black pepper
  • 1 tbsp minced garlic
  • 1 1/2 cups shredded carrot 75g
  • 4 cups gluten free chicken broth
  • 4 cups yukon gold potatoes, peeled and diced 700g (approx)
  • 1/2 tsp thyme
  • 1 cup coconut milk or half and half


  1. Watch my recipe video before you start! It's right below the directions.

  2. If you're using fresh sweetcorn, remove the silks and when you have cut the corn from the cob, keep the cobs as you're going to add them to the soup.

  3. Cook the bacon in a couple of batches until crisp in a large skillet, and then drain on paper towels.

    If you want to cook it in your Instant Pot, turn on the saute function and adjust the setting to a medium heat. 

  4. Keep 2 tbsp of bacon grease and add it to your Electric Pressure Cooker. Turn on the saute setting and adjust it to the medium heat setting, then add the chopped onion and green pepper and stir for just a minute, then turn off the saute function and stir in the cornstarch.

  5. Add the salt, pepper, garlic, carrot, gluten free chicken broth, potatoes, sweetcorn and thyme to your Pressure Cooker and stir well to combine.

  6. Add the corn cobs to the top of soup and immerse them if possible, this will add flavor to the soup.

  7. Lock the lid, turn the steam release vent to 'sealing' and using the manual setting, adjust it to cook for TEN minutes at High Pressure. 

  8. When the cook time time is up, allow the unit to reduce pressure on its own without opening the steam release vent (Natural Pressure Release, or NPR) for about SEVEN minutes, then you can gently release the rest of the pressure by opening the vent.

  9. Carefully remove the corn cobs from the soup.

  10. Add half the soup to a blender or food processor and blend until smooth, then pour it back into the remaining soup and stir well to combine.

    Add the canned coconut milk or half and half and stir again.

  11. Serve garnished with the bacon bits you cooked earlier.

Recipe Video

Recipe Notes

Adapted from Food Network

Nutrition Facts
Instant Pot Corn Chowder
Amount Per Serving
Calories 338 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 5g31%
Cholesterol 27mg9%
Sodium 753mg33%
Potassium 1011mg29%
Carbohydrates 38g13%
Fiber 5g21%
Sugar 2g2%
Protein 9g18%
Vitamin A 5640IU113%
Vitamin C 42.2mg51%
Calcium 109mg11%
Iron 4.8mg27%
* Percent Daily Values are based on a 2000 calorie diet.