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+ servings

Instant Pot Corn and Potato Chowder

Making soup in the Instant Pot is life changing. Try it our yourself to see! 
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 people


  • 3 Tbsp. butter
  • 1/2 white onion diced
  • 2 cloves garlic minced
  • 2 cups red potatoes* diced
  • 2 stalks celery chopped
  • 3 carrots peeled and chopped
  • 15 white mushrooms thinly sliced
  • 1 small green bell pepper seeded, halved and diced
  • 3 cups vegetable stock
  • 1 can great northern white beans (Save liquid)
  • 1 can yellow corn (Save liquid)
  • 2.5 cups whole milk
  • 3 Tbsp. corn starch
  • 2 tsp. sage, fresh
  • 2 tsp. rosemary, fresh chopped
  • salt and pepper to taste


  • Set the Instant Pot to saute. Add in butter and let it begin to melt. Toss in onion, garlic, celery, carrots, mushrooms, and bell peppers. Cook for 3-5 minutes, stirring occasionally.
  • Next toss in the potatoes, vegetable broth, beans, corn, fresh sage, rosemary, and salt and pepper. Change the Instant Pot to the manual setting; adjust pressure to high. Secure the lid on and turn the valve on top to the sealing. Cook this for 6 minutes.
  • Once timer goes off, carefully release the valve (manual release). I use a towel or pot holder for safety!
  • Mix corn starch with 2 Tbsp. water and whisk it in the soup with the milk to thicken the soup. Set Instant Pot back to saute mode. Whisk and bring to a boil. Top with cheese, jalapeños, bacon or your favorite chowder toppings! Enjoy!


Having all veggies pre-chopped makes everything that much easier and faster!
May sub red potatoes for Russet or Sweet potatoes