Imagine a creamy, hearty soup that hugs you from the inside out, ready in just 25 minutes with minimal effort. This Instant Pot Potato Corn Chowder is your ultimate comfort food solution - perfect for chilly evenings, quick weeknight dinners, or when you need a soul-warming meal that doesn't require hours of cooking. With simple ingredients and the magic of pressure cooking, you'll transform basic pantry staples into a restaurant-quality chowder that will have everyone asking for seconds!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 cups potatoes, diced
- 1 can corn, drained
- 1 onion, chopped
- 2 cups vegetable broth
- 1 cup milk
- 2 tbsp butter
- Salt and pepper to taste
Instructions
- Prepare ingredients by washing and dicing potatoes into small, uniform cubes (approximately 1/2-inch pieces). Finely chop the onion and drain the corn completely.
- Turn on the Instant Pot and select the Sauté function. Add butter and allow it to melt, then add chopped onions. Sauté for 3-4 minutes until onions become translucent and slightly softened.
- Add diced potatoes, drained corn, vegetable broth, salt, and pepper to the Instant Pot. Stir ingredients to combine thoroughly.
- Close the Instant Pot lid, set the valve to sealing position, and select Manual/Pressure Cook mode. Cook on high pressure for 8 minutes.
- Once cooking completes, perform a quick release of pressure by carefully moving the valve to venting position.
- Open the lid and stir in milk, allowing the chowder to thicken naturally for 2-3 minutes. Taste and adjust seasoning with additional salt and pepper if needed.
- For a creamier consistency, use a potato masher to partially mash some potatoes or use an immersion blender for a few pulses.
- Serve hot in bowls, optionally garnishing with chopped chives, crispy bacon bits, or shredded cheese if desired.
Tips
- Potato Selection: Use starchy potatoes like Russet or Yukon Gold for the best creamy texture. Cut them into uniform 1/2-inch cubes to ensure even cooking.
- Liquid Ratio: Don't skimp on the broth - it's crucial for creating the right consistency. The vegetable broth provides a flavorful base that complements the potatoes and corn.
- Creamy Hack: For an extra luxurious chowder, try using half-and-half instead of milk, or add a splash of heavy cream at the end for richer flavor.
- Quick Release Technique: When the cooking time is complete, do a quick pressure release to prevent overcooking the potatoes. This keeps them tender but not mushy.
- Customization Options: Feel free to add diced carrots, celery, or swap vegetable broth for chicken broth if you prefer. Garnish with crispy bacon, green onions, or a sprinkle of cheese to elevate the dish.
- Storage Tip: This chowder keeps well in the refrigerator for 3-4 days. Reheat gently, adding a splash of milk if needed to restore the creamy consistency.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 40g
Protein: 6g
Fat: 8g
Saturated Fat: g
Cholesterol: 20mg
