This Instant Pot Potato Corn Chowder is gluten free and dairy free, but still creamy and delicious. Made with crispy bits of bacon and chopped up veggies, it’s a simple and healthy meal that’s made solely in your pressure cooker!


– 12 ounces sliced bacon – 1/4 tsp kosher salt plus more as desired – 1/2 large yellow onion – 3 medium to large carrots – 2 celery stalks – 1 pound red potatoes – 12 ounces frozen corn kernels – 1 quart chicken broth – 1/2 tsp garlic powder – 1 bay leaf – 1/2 cup coconut cream – 1/4 cup water – 1 tbsp arrowroot powder

Use a sharp knife to cut the bacon into bite sized pieces. Plug in your Instant Pot & press the Saute button to heat the insert.

Cook the bacon in the Instant Pot for 20 minutes until cooked through, stirring consistently to avoid burning & to keep the bacon from sticking.

While the bacon is cooking, cut up the carrots, onion, celery, and potatoes.

Once done, remove the bacon with a slotted spoon & press the Keep Warm/Cancel button to turn off the heat. Drain the fat from the insert place the insert back into its container.

Pour 1/4 c water into the pot to help scrape any brown bits off the bottom, then drain the insert again. Pour everything except the coconut cream & arrowroot powder into the pot, put the lid on, set to Sealing, & cook for 8 minutes on high pressure.

Take the coconut cream and whisk it together with 1/4c water and arrowroot powder. Set aside.

When the timer goes off, push the seal to Venting to manually release the pressure, then add in the coconut mixture, stirring to combine.

Scoop into bowls and serve immediately, topping with fresh parsley if desired.

What's the difference between corn soup & corn chowder?

Both can be creamy, but corn chowder is often thicker and chunkier than corn soup.