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Creamy Corn Chowder JENRON DESIGNS

Creamy Instant Pot Corn Chowder

Course Dinner, Lunch, Soup
Cuisine American, Mexican
Keyword Chowder, Corn, Southwestern, TexMex, Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 25 minutes
10 minutes
Total Time 45 minutes
Servings 4 people
Calories 840kcal
Author Jennifer


  • Instant Pot 3 Qt. Mini ( can be doubled for a larger 6 Qt. Pot)
  • Potato Masher


  • 2 13.4oz Corn Drained
  • 1 lb Yukon Gold Potatoes Peeled, Diced
  • 2 medium Poblano Peppers Seeded, Minced
  • 2 cloves Garlic Peeled, Minced
  • 2 1/2 cups Vegetable Stock
  • 2 Scallions Thinly sliced, reserve greens for garnish
  • 2 tbsp Half & Half
  • 2 tbsp Flour
  • 2 tbsp Old Bay Seasoning
  • 4 tbsp Cream Cheese
  • 1/2 cup Monterey Jack Cheese garnish
  • 4 tbsp Sour Cream garnish
  • 1 cup Queso Fresco Crumbles garnish


  • Saute chopped scallion, and minced garlic in 4 tbsp for 3-5 minutes. minutes.
  • Then add in your diced poblano pepper, potatoes and spices.
  • Next fill your Instant Pot with stock, make sure to stay below your max fill line.
  • Cover, and seal the lid, cook on Manual/High pressure for 25 minutes. Once the Instant Pot cooking time is complete, you can carefully quick vent the steam.
  • Remove the lid, and start the mashing process directly in the pot with a potato masher directly in the pot. Be careful not to over mash, you still want to have some chunks of potato and peppers left for texture in your soup.
  • Once you mixture has thicken, and somewhat smooth you can then stir in your corn, half and half, shredded monterey jack cheese and cream cheese, until smooth.
  • Garnish with a few green scallions, a dollop of sour cream, and queso fresco.