This pressure-cooker corn chowder combines sweet kernels, potatoes, onion and thyme in a warm, creamy bowl. Stir the yogurt in only after pressure cooking so it blends into the finished soup rather than cooking under pressure.
The measured recipe and complete sequence are in the card below. Read the method once before starting, then keep the ingredients close by.
Table of Contents
What you need
Gather and measure the ingredients before turning on the cooker. Keep optional adjustments small so the finished texture remains predictable.
- 1/2 large yellow onion, diced
- 1 tablespoon olive oil
- 4 slices bacon, cooked and chopped
- Kernels from 5 ears fresh corn, about 3 3/4 cups
- 2 cups chicken broth
- 1 cup halved fingerling potatoes
- Sea salt to taste (the source formula lists up to 3 teaspoons)
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 3/4 cup plain dairy-free yogurt
How to prepare it
Sautéing the onion and corn first builds flavor before the broth and potatoes go in. After the pressure cycle and complete release, mix in the yogurt away from high heat. If the soup is thicker than desired, loosen it with a splash of broth.
The order matters: prepare the base first, add the remaining ingredients, then use the cooker time in the card. Check the final texture and seasoning before serving.
Serving and storage
Ladle the chowder into bowls while warm. Refrigerate leftovers promptly in shallow covered containers and reheat gently; stir well before serving.
Frequently asked questions
When should the yogurt be added?
Add it after pressure cooking and full pressure release to keep the finishing step gentle.
Can I use frozen corn?
Frozen kernels may substitute for fresh by volume; the finished texture can differ, so taste before serving.
Conclusion
The card below keeps the ingredient amounts, cooker setting and timing together. Use the visual doneness cues in addition to the clock.
Recipe card
PrintInstant Pot Corn Chowder
This pressure-cooker corn chowder combines sweet kernels, potatoes, onion and thyme in a warm, creamy bowl. Stir the yogurt in only after pressure cooking so it blends into the finished soup rather than cooking under pressure.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Total Time: 40 mins
- Yield: 6 1x
- Cuisine: American
Ingredients
- 1/2 large yellow onion, diced
- 1 tablespoon olive oil
- 4 slices bacon, cooked and chopped
- Kernels from 5 ears fresh corn, about 3 3/4 cups
- 2 cups chicken broth
- 1 cup halved fingerling potatoes
- Sea salt to taste (the source formula lists up to 3 teaspoons)
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 3/4 cup plain dairy-free yogurt
Instructions
- Set the pressure cooker to sauté. Soften the diced onion in olive oil, then stir in the corn for a few minutes.
- Add the cooked bacon, broth, potatoes, pepper and thyme. Season lightly now; the salt can be adjusted after cooking.
- Secure the lid and pressure cook on the manual/high setting for 10 minutes. Follow the cooker instructions for a careful quick release.
- Open the lid once the pressure has fully released. Stir in the plain yogurt off heat, taste and adjust the salt before serving.
