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Instant Pot Corn Chowder

Instant Pot Corn Chowder is easy to make in your pressure cooker.  This is a great freezer meal soup for a cozy and warm bowl on busy weeknights. Creamy, full of flavor and bound to be a family pleaser!
Course Main Course, Soup
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Servings 6 servings
Calories 236kcal
Author Lyndsey


  • ½ large yellow onion diced
  • 1 tablespoon olive oil
  • 4 slices bacon cooked, nitrate-free if possible
  • 5 ears raw fresh corn kernels cut from cob (equals about 3 ¾ cups corn)
  • 2 cups chicken broth
  • 1 cup fingerling potatoes sliced in half
  • 3 teaspoon sea salt
  • ½ teaspoon black pepper
  • ½ teaspoon thyme
  • ¾ cup dairy free plain Greek yogurt


  • Saute the onion in the of olive oil and then add in the corn.  Once the flavors have incorporated for a few minutes, add in the remainder of the ingredients except for the yogurt.
  • Cook soup on manual mode for 10 minutes and then do a quick release.  Add in yogurt, stir and serve.


  • Be sure to taste the recipe prior to serving and add in additional salt & pepper to taste. Potatoes tend to need generous salting so you will want to make sure you do not skip this step.
  • This recipe does not freeze well due to the yogurt which tend to separate when reheated. To freeze make soup as directed but do not add in Greek yogurt when making it. Stir in Greek yogurt once you have reheated the defrosted soup on the stovetop.
  • I used an 8-quart Instant Pot for testing this recipe.
  • You can use frozen corn but fresh corn really is the best for this recipe.


Serving: 1serving | Calories: 236kcal | Carbohydrates: 25.5g | Protein: 10.2g | Fat: 11.9g