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Easy Instant Pot® Corn Chowder

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"This corn chowder cooks in an Instant Pot® in under 15 minutes. Starting the pot on Saute mode ensures it will come to pressure faster."
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30 m servings 267
Original recipe yields 4 servings


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  1. Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Add onion and butter to the hot pot; cook and stir until onion is lightly browned, about 5 minutes. Add corn and chicken broth. Turn off Saute function.
  2. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
  3. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Carefully remove lid and add evaporated milk, potato flakes, thyme, garlic, chives, salt, and pepper; stir to combine. Serve immediately.


  • Cook's Note:
  • You can use a 15.25 ounce can of yellow corn, drained, in place of the frozen corn, if you'd like.

Nutrition Facts

Per Serving: 267 calories; 11 34.8 10.4 38 751 Full nutrition

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