Sweet corn and tender Yukon Gold potatoes simmer together in the Instant Pot until they're perfectly cooked through, then get a partial blend right in the pot for that classic chowder texture — thick and creamy in some bites, with plenty of hearty potato and corn chunks in others. Crispy bacon, softened onion, celery, and garlic build a savory backbone, while smoked paprika and thyme add warmth without overpowering the sweetness of the corn. A finish of cream and butter brings everything together into a rich, ladle-worthy bowl of comfort food. Fresh chives on top add a pop of color and a little bite. This one comes together fast thanks to the pressure cooker doing the heavy lifting, and it's a satisfying, cozy option to add to a gluten free dinner rotation.
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Set the Instant Pot to Sauté (Normal). Add the bacon pieces and cook, stirring occasionally, until the fat has rendered and the bacon is crisp, about 5–6 minutes. Use a slotted spoon to transfer the bacon to a paper-towel-lined plate, leaving the drippings in the pot.
Add the onion and celery to the drippings and cook, stirring occasionally, until softened and translucent, about 4 minutes. Add the garlic and cook until fragrant, about 1 minute.
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