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Instant Pot Chicken Corn Chowder with Bacon

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Cozy on up and grab a spoon because this Instant Pot chicken corn chowder recipe is about to become your new favorite comfort food. This creamy soup is hearty and packed with flavor – perfect for chilly nights or any time you’re craving a warm bowl of soup.

Featuring tender chicken, buttery potatoes, crispy bacon, corn and melty cheese, this easy instant pot recipe is ready in about an hour. And it’s a one pot meal, making cleanup a breeze.

Overhead view of Instant Pot Chicken Corn Chowder with bacon in a white bowl with a spoon.

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Even though I’m making the chowder in my Instant Pot, any electric pressure cooker will work. I love all of the functions that this pot has to offer. That being said, if you don’t have a Saute function on your model, that’s okay! The bacon can always be fried on the stovetop or make air fryer bacon if you have one of those. 

I love a hearty soup and believe the best recipes are full of chunky ingredients. Like these easy Instant Pot versions – loaded potato soup and Zuppa Toscana. They can be considered a meal because they are more filling, which is also helpful when you’re feeding a larger group.

What is the Difference between Soup and Chowder?

One of the main differences between soup and chowder is the consistency. Soup is typically a thinner liquid with ingredients that are cut into bite-sized pieces (or pureed like tomato soup).

And chowder is thicker and creamier, with larger chunks of ingredients such as potatoes, corn, and seafood. Chowder is typically made with a creamy base, such as milk or heavy cream, which gives it its thick and hearty texture.

Ingredients needed to make chicken corn chowder with text overlay.


  • bacon – chopped
  • unsalted butter
  • white onion – chopped
  • red bell pepper – chopped
  • minced garlic – can substitute garlic powder if needed.
  • chicken – we use boneless skinless chicken breast, diced into 1/2-inch cubes.
  • chicken stock – feel free to swap for chicken or vegetable broth. 
  • potatoes – Russet or Yukon Gold potatoes work the best in our opinion.
  • sweet corn – we use canned or frozen corn kernels.
  • cream style corn – adds flavor, a thicker consistency, and brings the whole meal together.
  • paprika
  • black pepper
  • Worcestershire sauce
  • cornstarch – helps to thicken the chowder.
  • whole milk and heavy cream – makes this potato corn chowder rich, creamy, and flavorful.
  • cheese – our favorites are mild or sharp cheddar cheese.

How to Make Pressure Cooker Chicken Corn Chowder 

Prep the onion and bell pepper by chopping with a sharp knife and set aside. Peel the potatoes, dice into cubes and set aside.

Rinse the chicken and pat dry before cutting into cubes. Set aside.

Set Instant Pot to “Saute” function. Once hot, add the chopped bacon and cook until it’s crispy. Drain the bacon on a paper towel lined plate. Remove the bacon fat from the inner pot with a spoon or paper towels.

Side by side images of bacon and butter sauteing in a pressure cooker and onions and peppers added in with text overlay.

While the pressure cooker is still on Saute, melt the butter. Then add the chopped peppers and onions and cook until translucent. Stir in the garlic and cook for 1 more minute. 

Add the cubed chicken and saute until it’s no longer pink. 

Pour in the chicken stock, stirring frequently and scraping the bottom of the pot with a wooden spoon to remove (deglaze) the browned bits from the bottom. 

Two images of chicken added to pressure cooker and potatoes, corn and seasonings added with text overlay.

Cancel the Saute function. 

Stir in the potatoes, corn, black pepper, paprika, and Worcestershire sauce. 

Secure the lid and set the pressure valve to the “Sealing” position. Cook on High pressure for 6 minutes. 

Once the timer goes off, quick release the pressure by turning the pressure valve to Venting.

Side by side images of cornstarch and heavy cream added to pressure cooker and a white bowl filled with chicken corn chowder with bacon and cheese in a bowl with a spoon with text overlay.

Whisk the milk and cornstarch together in a small bowl. Pour the cornstarch-milk slurry and heavy cream into the soup. Stir together and turn the pot back to Saute function. Allow the creamy chicken corn chowder to simmer for 5 to 8 minutes (while on Saute mode), or until it’s thickened. Turn the pot off. 

Stir in the cheese and cooked bacon, then it’s ready to serve. 

Helpful Tips for Making

  • Allow the milk and cream to come to warm or room temperature to prevent them from curdling when you add to the hot chowder. 
  • Freshly shredded cheese melts the best compared to store-bought shredded. 
  • If the chowder is too thick, thin it out with a little water or chicken broth.

Substitutions & Variations

Rotisserie chicken – this is a great time saver – since it is already cooked there is no need to saute the chicken.

Half n Half – can be swapped for the heavy cream.

Optional garnishes – sour cream, chopped green onions, hot sauce, additional chopped cooked bacon.

A white filled with bowl chicken corn chowder with a spoon on the side.

What to Serve with Chicken Potato Corn Chowder?

Even though this meal is filled with protein and veggies, you can still serve it alongside a simple salad with homemade house dressing, crusty bread or yeast rolls, or end the night with fudgy sheet cake cookies or no bake eclair cake

How to Store 

Store leftover chicken corn chowder in an airtight container for 3-4 days. Reheat in the microwave or on the stovetop. If the chowder is too thick, add a little broth or water to loosen it up before reheating.

Can I Make this on the Stove?

Yes you can! Proceed as directed in the recipe but use a large soup or stock pot in place of the Instant Pot. You’ll simmer the soup until the potatoes are tender, then add the cornstarch slurry and cream and simmer until thickened.

Can I Freeze This Dish?

We don’t recommend freezing this chowder. As the dairy and potatoes thaw after freezing, it can get slightly mushy and the texture is a little funky. 

**Save Instant Pot Chicken Corn Chowder Recipe for Later**

Instant Pot Chicken Corn Chowder in a white bowl with a spoon on the side with text overlay.
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Front view of a bowl of Instant Pot Chicken Corn Chowder with a spoon on the side.

Instant Pot Chicken Corn Chowder

Cozy up with a bowl of hearty soup featuring tender chicken, buttery potatoes, crispy bacon, corn and cheese. This easy instant pot recipe is ready in about an hour. And it's a one pot meal, making cleanup a breeze.
5 from 2 votes
Print Pin Rate
Course: Soup
Cuisine: American
Prep Time: 15 minutes
Cook Time: 25 minutes
Pressure Time: 15 minutes
Total Time: 55 minutes
Servings: 6
Calories: 548kcal
Author: Lori @ A Reinvented Mom


  • 6 slices bacon, chopped
  • 2 tablespoons unsalted butter
  • 1/2 white onion, chopped
  • 1/2 cup red bell pepper, chopped
  • 2 tablespoons minced garlic
  • 2 1/2 cups boneless skinless chicken breasts, cut into 1/2-inch cubes
  • 2 cups chicken stock
  • 2 1/2 cups Russet or Yukon Gold potatoes, peeled & diced into 1-inch cubes
  • 15.25 ounce can sweet corn, drained or thawed frozen corn
  • 15.25 ounce cream style corn
  • 1/4 teaspoon paprika
  • 1 1/2 teaspoons black pepper, or to taste
  • 1 tablespoon Worcestershire sauce
  • 3 tablespoons cornstarch
  • 1 cup whole milk, room temperature
  • 1 cup heavy whipping cream, room temperature
  • 1/2 cup mild or sharp cheddar cheese, shredded


  • Prep the bacon, vegetables and chicken as described and set aside in separate bowls.
  • Set your Instant Pot to Sauté function. Once it’s hot, add the bacon and sauté until crispy. Transfer bacon to a paper towel lined plate. Remove and discard the bacon fat.
  • Continuing with Saute mode, add the butter and allow it to melt. Then add the onion and peppers. Sauté for about three minutes, until it becomes translucent. Add the garlic and sauté with the onions for about a minute.
  • Add chicken to the Instant Pot and sauté until cooked through.
  • Add the chicken stock. Use a wooden spoon or spatula to loosen and remove (deglaze) any browned bits from the bottom of the liner, to prevent receiving a burn notice.
  • Cancel the Sauté function.
  • Place potatoes, corn, paprika, Pepper, and Worcestershire in the pot and stir to mix.
  • Place the lid on the Instant Pot, turn to close and set the pressure valve to "Sealing". Cook on High for six minutes.
  • When the timer goes off, turn the pressure valve to "Venting" to quickly release pressure.
  • Whisk the cornstarch into the milk.
  • Open the pressure cooker lid and add the cornstarch slurry mixture and heavy cream to the pot and stir. Select the Sauté function and allow contents to gently simmer for about 5 to 8 minutes, or until it’s thickened up. Turn off.
  • Add the bacon and cheese and stir until the cheese has completely melted.


  • Use room temperature or warm milk and cream to avoid curdling.
  • Store leftovers in the refrigerator in an airtight container for 3-4 days.
  • Reheat on the stovetop or in the microwave. If the chowder is too thick, add a little broth or water to loosen it up before reheating.
  • Nutritional information does not include optional garnishes.
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Nutritional Estimate

Calories: 548kcal | Carbohydrates: 48g | Protein: 27g | Fat: 29g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 119mg | Sodium: 787mg | Potassium: 996mg | Fiber: 4g | Sugar: 12g | Vitamin A: 1406IU | Vitamin C: 27mg | Calcium: 176mg | Iron: 2mg

Nutritional information is provided as a reference, using an online calculator. We recommend verifying the information independently for accuracy.

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