Vegetarian Instant Pot Corn Chowder

Total time40 min

Prep time15 min

Cook time25 min

Sweet corn and tender Yukon Gold potatoes simmer together in the Instant Pot until everything turns creamy and comforting, with just a few quick pulses of an immersion blender giving the base that classic thick, chowder-style texture while leaving plenty of hearty chunks intact. Smoked paprika and thyme add warmth and depth, while sautéed onion, celery, and garlic build a savory foundation from the very first step. The pressure cooker does all the heavy lifting here, turning humble pantry vegetables into a bowl that tastes like it simmered for hours. Fresh chives scattered over the top add a bright, herby finish right before serving. This one comes together fast enough for a weeknight but feels special enough for company, and it's a cozy, satisfying pick for a vegetarian dinner rotation.

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Ingredients

6 servings

4 strips bacon, cut into ½-inch pieces
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Chef's tip
Cook it only until crisp, adding a little oil to the pan - vegetarian bacon cooks much faster than pork bacon and can scorch. If the recipe simmers or bakes the bacon further, set it aside and stir it back in near the end.
1 medium yellow onion, diced
3 cloves garlic, minced
2 stalks celery, diced
1 lb yukon gold potatoes, cut into ½-inch cubes
4 cups frozen or fresh corn kernels (from about 4 ears)
3 cups low-sodium chicken broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.
1 tsp smoked paprika
½ tsp dried thyme
½ tsp salt, plus more to taste
¼ tsp black pepper, plus more to taste
1 cup heavy cream
2 tbsp unsalted butter

For serving

2 tbsp fresh chives, thinly sliced (optional)
shredded cheddar cheese, for serving (optional)

Instructions

1
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.
2
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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