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Potato Corn Chowder - Instapot Recipe

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This recipe for Potato Corn Chowder - Instapot, by , is from The Glossner Family Cookbook Project, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Dierdre Glossner


6 red potatoes diced
4 ears corn (kernels removed from cob, about 2 cups, can use frozen or canned)
1/4 onion diced
3 c vegetable broth can use water but this is better
3/4 c cheddar cheese
3 c half and half
2 tbsp corn starch + 2-3 tbsp water, a bit more cornstarch depending on how thick you want it
3 tbsp butter
Pinch of salt

Dice all your veggies.

Put Instant Pot on saute and add butter until melted.
Add diced onions and cook until soft.
Add vegetable broth, diced potatoes, and corn removed from the cob.
Can add pinch of salt now. Close lid and close steam valve. Set to pressure high for 10 minutes.
When done do a quick release, carefully lift lid when steam is gone.
Whisk together a bit of water and cornstarch into a small cup until smooth.
Push saute on pressure cooker to allow mixture to boil. Add cornstarch mixture to pot and stir.
Add half and half and cheese slowly, stir and serve when it has thickened a bit.
Top with crispy bacon pieces to take it over the top!

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
10 min




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