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Potato Corn Chowder title image

Instant Pot Potato Corn Chowder

This chunky, delicious chowder is full of potatoes, corn and diced ham. It's so easy in the Instant Pot any time of the year.
Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Pressuring Time + Release Time 30 minutes
Total Time 50 minutes
Servings 11 1-cup servings (11 cups total yield)
Calories 111kcal
Author Toni Dash


  • 6 quart Instant Pot


  • 1 tablespoon Unsalted butter
  • 1 small Onion chopped
  • 1 Carrot chopped
  • 2 cloves Garlic minced
  • 2 cups Chicken Broth low sodium; if using regular omit the salt
  • 1 cup Water
  • 1 teaspoon Salt
  • 1 teaspoon Black Pepper
  • 2.5 pounds Potatoes peeled and diced
  • 1 12-ounce package frozen Corn (or 2 cups fresh Corn)
  • 1 16-ounce package diced Ham
  • 1 cup Heavy Cream or Half-and-Half
  • 1 cup Milk
  • 2 tablespoons Cornstarch mixed with 2 tablespoons cold water


  • Set the Instant Pot to saute and add the butter. When the butter is melted, add the onion and carrot and saute for five minutes.
  • Add the garlic and saute for two minutes.
  • Add the chicken broth and water and use a spoon to deglaze the pot. Then turn off the Instant Pot.
  • Season with salt and pepper and add the potatoes, corn, and ham. Stir to combine.
  • Place the lid on the Instant Pot and seal the vent. Set the Instant Pot to pressure cook on high for 5 minutes. When the cook time is up, allow the Instant Pot to do a natural release for 10 minutes, then do a quick release to remove remaining pressure.
  • Remove the lid and add the cream, milk, and cornstarch slurry. Stir to combine, then set the pot to saute for 4-5 minutes, stirring regularly (be sure to stir to the bottom surface to avoid burning), until the soup begins to thicken.



Calories: 111kcal | Carbohydrates: 5g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 35mg | Sodium: 392mg | Potassium: 107mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1312IU | Vitamin C: 4mg | Calcium: 46mg | Iron: 1mg