Instant Pot Creamy Potato and Corn Chowder with Bacon

This Instant Pot Potato Corn Chowder is gluten free and dairy free yet rich and comforting. Made in a pressure cooker with crispy bacon and tender vegetables, it’s an easy weeknight meal that still feels like homemade comfort food.

Corn chowder evokes warm memories for me. My grandmother used to make a simple version every Christmas Eve, and it always felt like a cozy, no-fuss dinner. I wanted to recreate that familiar comfort while making the recipe a little lighter and suitable for family members with gluten and dairy sensitivities. The result is a creamy, flavorful chowder that’s made entirely in the Instant Pot.

This recipe keeps the comforting elements—potatoes, corn, and bacon—then adds carrots, celery, and onion for balance. Using the Instant Pot cuts the hands-on time while blending the flavors so they taste like they’ve simmered together all day.

How To Make Potato Corn Chowder with Bacon

Step 1: Prepare and Brown the Bacon

Using a sharp knife, slice the bacon into small strips. For safety and cleanliness, place the sliced bacon directly into the Instant Pot insert as you work, and wash your hands afterward. Plug in the Instant Pot, press the Saute function, and let the bacon brown with the lid off. Stir occasionally so it browns evenly and doesn’t stick—about 15–20 minutes until nicely crisped.

Step 2: Prep the Vegetables

While the bacon cooks, wash and chop the vegetables. Halve and dice the onion into roughly 1/4-inch pieces. Slice the celery into thin half-moons (about 1/8 inch). Cut the carrots and red potatoes into roughly 1/2-inch cubes; there’s no need to peel the potatoes or carrots if they’re scrubbed clean. Keep the potatoes separate from the carrots and celery so they’re easy to add later.

Step 3: Remove Bacon and Sauté Onion

Turn off Saute and remove the bacon with a slotted spoon, placing it on a paper-towel-lined plate to drain. Carefully remove the Instant Pot insert and pour the bacon grease into a small heatproof bowl—do not pour grease down the sink. Add about 1/4 cup water to the insert and scrape the browned bits with a wooden spoon to deglaze. Discard the dirty water and return the insert to the Instant Pot. Re-enable Saute and add the diced onion with 1/4 teaspoon kosher salt. Cook until the onion is translucent, about 5 minutes, then turn off Saute.

Step 4: Pressure Cook the Chowder

Add the carrots, celery, potatoes, frozen corn, chicken broth, 1/2 teaspoon garlic powder, and one bay leaf to the pot. Stir to combine, secure the lid with the silicone sealing ring in place, and set the valve to Sealing. Select Manual/Pressure Cook and set the time to 8 minutes. The pot will take roughly 10–25 minutes to come to pressure depending on your model; once pressurized, it will cook for the set time.

When the cook time finishes, carefully perform a quick pressure release by turning the valve to Venting—keep your hands and face away from the steam. When the float valve drops and the lid can be removed, open the pot, stir, and discard the bay leaf.

Step 5: Finish the Soup

Measure 1/2 cup of coconut cream (or coconut milk) and stir it into the chowder. In a small measuring cup, whisk 1 tablespoon arrowroot powder into 1/4 cup cold water to create a smooth slurry, then add it to the pot. Stir in the reserved bacon pieces. The slurry will thicken the chowder slightly and the coconut cream adds richness while keeping the recipe dairy free.

Taste for seasoning and add additional kosher salt in 1/2 teaspoon increments until it suits your preference. Serve hot with a sprinkle of fresh herbs if desired.

Quick Questions About Chowder

What is the difference between soup and chowder?

Chowder is a type of soup that is generally thicker and chunkier, often containing diced potatoes, corn, or seafood in a creamy base.

How do you thicken chowder?

This recipe uses an arrowroot slurry (arrowroot powder whisked into cold water) to thicken the chowder while keeping it gluten free. You can also use potato starch or cornstarch as alternatives.

Does corn chowder freeze well?

Soups thickened with coconut cream or dairy may separate when frozen and reheated, so this chowder doesn’t freeze as well as broth-only soups. For best texture, enjoy it fresh.

How long to cook corn chowder in the Instant Pot?

This recipe pressure cooks for 8 minutes, with additional time for the pot to reach pressure and to release pressure afterward. Expect a total of about 30–45 minutes from start to finish.

Cooking Tips

• Keep the Instant Pot lid off while using the Saute function.
• Fry and crisp the bacon separately so it stays crunchy; add it at the end to preserve texture.
• Whisk the arrowroot into cold water immediately before adding so it dissolves smoothly and doesn’t clump.

Recipe Variations

• For heat, add 1/2 to 1 teaspoon cayenne pepper before pressure cooking.
• If dairy is acceptable, substitute half-and-half for the coconut cream for a different creamy texture.
• Use potato starch or cornstarch in place of arrowroot in the same amount.

Instant Pot Potato Corn Chowder Recipe