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potato corn chowder in a bowl
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Instant Pot Potato Corn Chowder

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 an easy and healthy meal that’s made solely in your pressure cooker!
Course Soup
Cuisine American
Keyword #chowder, #glutenfree, soup
Prep Time 15 minutes
Cook Time 10 minutes
Coming to pressure 15 minutes
Total Time 40 minutes
Servings 8
Calories 332kcal
Author Taryn Solie

Ingredients

  • 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

Instructions

  • Use a sharp knife and cutting board, cut the bacon into small strips. You can do this by stacking the bacon together and cutting it all at once. You’ll want a particularly sharp knife as the bacon will be slippery and tough to cut in places. Place the bacon in the Instant Pot as you cut it. Wash your hands with soap and warm water after you’re done to avoid spreading germs!
  • Plug the Instant Pot in and press the Saute button. This will start to heat the insert (the round metal container that looks like a pot) to where it acts like a pan on the stove. The bacon will start to cook in the pot. Let it cook until it gets nicely browned, about 20 minutes. You will need to stir occasionally with a wooden spoon (or other utensil) to keep the bacon from sticking to the bottom of the pan. Don’t be alarmed if a layer of fat turns brown on the bottom of the pot, that will likely happen.
  • While the bacon is cooking, cut the carrots, potatoes, celery, and onion with a sharp knife and cutting board. For the onions, cut off the ends and remove the outer layers then chop the onion into smaller pieces, about 1/4 of an inch thick. Place it in a separate medium bowl when done. Next cut the other vegetables. Wash all the vegetables first. You don’t have to peel the carrots or potatoes, just make sure to scrub them well when you wash them. Slice the celery into little half moons about 1/8 of an inch thick. Chop both the carrots and potatoes into roughly 1/2 inch cubes (or coins for the carrots is fine). Set the carrots and celery together in a medium bowl, and the potatoes in a separate medium bowl (a cereal bowl is fine for this).
  • Once the bacon is done cooking, press the Keep Warm/Cancel button to turn the Saute function off and remove the bacon from the Instant Pot with a slotted spoon (a large serving spoon with holes or lines in it for the fat to drain out). Place it on a plate lined with a paper towel so the grease drains off. Use a pot holder (or an Ove Glove if you have one) and remove the liner from the Instant Pot to drain the grease. Pour the grease into a small bowl - don’t pour it down the sink as can clog your sink!
  • Pour about 1/4 cup of water into the Instant Pot insert and stir it around with the wooden spoon to get any brown bits stuck on the bottom to come off. Use the pot holder again to drain the dirty water (this can go down your sink, though probably using the garbage disposal). It’s fine if there’s a little water left over in the insert. Put the insert back into the Instant Pot and push the Saute button again to make it hot again.
  • Dump the diced onions into the insert and pour 1/4 tsp kosher salt on them. Stir them around with the wooden spoon and let them cook until they start to get soft and transparent, about 5 minutes. Once cooked, press the Keep Warm/Cancel button to turn the Saute function off.
  • Pour the carrots, celery, and potatoes into the pot along with the bacon pieces, frozen corn, chicken broth, garlic powder, and bay leaf. Stir everything together with a wooden spoon to mix it up well, then place the lid of the Instant Pot on, making sure the silicone ring is in place on the lid before putting it on. Set the valve (the little knob on the top) on the lid to Sealing, then press the Manual button and set the time to 8 minutes by using the plus and minus buttons. The Instant Pot will take a while to come to pressure (anywhere from 15 to 25 minutes), then the display will turn to a number once it’s been pressurized.
  • When the timer goes off and the Instant Pot is done cooking, carefully turn the valve on the top to Venting, making sure to keep your hand and arm away from the top so as not to get hot steam and burn yourself. This is called a “quick pressure release”.
  • When the pressure is fully released (you’ll hear a small click), remove the lid from the Instant Pot. Stir the soup with the wooden spoon again, then remove the bay leaf and discard in the garbage.
  • Take out the coconut cream (or can of coconut milk) and measure out 1/2 cup and place it in the soup. Next measure out 1/4 cup of water in a measuring cup and place 1 tablespoon of arrowroot powder in it. Whisk the two together until combined, then pour it into the soup. Stir to incorporate both into the soup - this should thicken the soup up a bit.
  • Carefully taste the soup to see if additional kosher salt is needed, then serve!

Nutrition

Calories: 332kcal | Carbohydrates: 25g | Protein: 9g | Fat: 23g | Saturated Fat: 10g | Cholesterol: 28mg | Sodium: 825mg | Potassium: 720mg | Fiber: 3g | Sugar: 2g | Vitamin A: 3882IU | Vitamin C: 19mg | Calcium: 31mg | Iron: 2mg