Instant Pot Chicken and Corn Chowder with Bacon

Cozy up with a warm bowl of Instant Pot Chicken Corn Chowder — a rich, creamy comfort soup that’s simple to make and full of satisfying flavor. This chowder combines tender chicken, buttery potatoes, sweet corn, crispy bacon, and melty cheddar for a hearty one-pot dinner that’s perfect for chilly evenings or busy weeknights.

This Instant Pot Chicken Corn Chowder is ready in about an hour from start to finish and requires minimal cleanup since it’s cooked in a single pot. If your pressure cooker has a Sauté function, you can brown the bacon and soften the vegetables right in the cooker. If not, simply cook the bacon on the stovetop and proceed with the recipe. The pressure-cooking step makes dinner come together quickly while keeping the chicken tender and the potatoes perfectly cooked.

What is the difference between soup and chowder?

Chowder differs from soup primarily in texture and density. A typical soup has a thinner broth and either chopped ingredients or a smooth puree. Chowder is thicker and creamier, usually built on a milk or cream base and packed with larger chunks of ingredients like potatoes, corn, or seafood. The result is a heartier bowl that often stands in as a meal on its own.

Instant Pot Chicken Corn Chowder Ingredients

• Bacon – cooked and chopped (6 slices)
• Unsalted butter – 2 tablespoons
• White onion – 1/2, chopped
• Red bell pepper – 1/2 cup, chopped
• Minced garlic – 2 tablespoons (or garlic powder)
• Chicken – boneless skinless chicken breast, cut into 1/2-inch cubes (about 2 1/2 cups)
• Chicken stock – 2 cups (or vegetable broth)
• Potatoes – Russet or Yukon Gold, peeled and diced into 1-inch cubes (about 2 1/2 cups)
• Sweet corn – 15.25 oz can, drained (or thawed frozen corn)
• Cream-style corn – 15.25 oz can
• Spices – 1/4 tsp paprika and 1 1/2 tsp black pepper (adjust to taste)
• Worcestershire sauce – 1 tablespoon
• Cornstarch – 3 tablespoons
• Whole milk – 1 cup, room temperature
• Heavy whipping cream – 1 cup, room temperature
• Cheddar cheese – 1/2 cup shredded (mild or sharp)

How to Make Chicken Corn Chowder in the Instant Pot

Prep the vegetables and chicken first: chop the onion and red bell pepper, peel and cube the potatoes, and dice the chicken. Cook and chop the bacon and set it aside. If you don’t have a Sauté function on your pressure cooker, you can brown the bacon and soften the vegetables on the stovetop.

1. Set the Instant Pot to Sauté and heat. Add the bacon and cook until crispy. Remove the bacon and drain on paper towels. Remove excess bacon fat from the pot, leaving a small amount for flavor.

2. With the Sauté function still on, add the butter. When melted, add the chopped onion and red bell pepper and cook until translucent, about 3 minutes. Stir in the garlic and cook for another minute.

3. Add the cubed chicken to the pot and sauté until it is no longer pink on the outside.

4. Pour in the chicken stock and use a wooden spoon to scrape and deglaze the bottom of the pot, removing any browned bits to prevent a burn notice.

5. Cancel the Sauté function. Add the diced potatoes, both the sweet corn and cream-style corn, paprika, black pepper, and Worcestershire sauce. Stir to combine.

6. Secure the lid and set the pressure valve to sealing. Cook on high pressure for 6 minutes. When the timer finishes, perform a quick release by turning the valve to venting.

7. In a small bowl, whisk the cornstarch into the room-temperature milk until smooth. Open the lid and stir the cornstarch-milk slurry and the heavy cream into the chowder.

8. Turn the Instant Pot back to Sauté and allow the chowder to simmer gently for 5–8 minutes, stirring occasionally, until it thickens. Turn the pot off, then stir in the shredded cheese and the cooked bacon. Stir until the cheese has melted and the chowder is creamy.

9. Taste and adjust seasoning. Serve hot with additional shredded cheese, chopped bacon, chopped green onions, or a dollop of sour cream if desired.

Helpful Tips for Making Chicken Chowder

• Bring the milk and cream to room temperature before adding to the hot chowder to reduce the chance of curdling.
• Freshly shredded cheese melts better than pre-shredded varieties.
• If the chowder becomes too thick after refrigeration, thin it with a bit of chicken broth or water when reheating.

Recipe Substitutions & Variations

• Use rotisserie chicken to save time — add it near the end so it stays tender.
• Swap half-and-half for heavy cream to reduce richness slightly.
• Garnish options: sour cream, chopped green onions, hot sauce, or extra bacon pieces.

What to Serve with Chicken Potato Corn Chowder

This chowder is a complete, protein-rich meal on its own, but it pairs well with lighter sides like a simple green salad, crusty bread, or soft dinner rolls. A crisp side salad or a warm yeast roll rounds out the meal nicely.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for 3–4 days. Reheat gently on the stovetop or in the microwave, adding a little broth or water if needed to return the desired consistency. Freezing is not recommended because dairy and potatoes can change texture after thawing.