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Instant Pot Potato, Ham, and Corn Chowder

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Did you know that soups and chowders are one of the most frugal ways to feed a family? It is also a great way to get some extra vegetables and things that maybe your kids would prefer not to eat into your kids. I share more money saving tips like this in a post called How to Be Frugal In the Kitchen. It’s a great read.

Anyhow, there is also something so comforting about a soup when the weather is cold, which happens for months on end when you live in Michigan.

Other than ham, you most likely have everything you need for this chowder already on hand, and it’ so tasty.

Check out this potato, ham, and corn chowder below!

instant pot potato chowder

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While it is so tasty, perhaps the best thing about this chowder is that it can be made in a flash in your Instant Pot.

Still scared of your instant pot? Scared of getting one since you won’t know how to use it? Check out the course below. It will make your Instant Pot your best friend!

This is the Instant Pot I have. Just click on it for details.

For this recipe you will need:

  • 8 peeled and cubed baking potatoes
  • 1 medium onion, diced
  • 2 cups cubed pre-cooked ham
  • 1 15 ounce bag of frozen corn
  • 3 peeled, chopped carrots
  • 2 stalks chopped celery
  • 5 chicken bullion cubes
  • water…enough to cover ingredients in your Instant Pot (mine was about 5 cups)
  • 1/4 cup butter
  • 1/2 cup flour
  • 2 cups whole milk (can substitute with whatever milk you have on hand)
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Directions:

Place potatoes, ham, onion, corn, carrots, celery, bouillon cubes, seasonings and water in Instant Pot. Close steam valve, tighten and secure lid, turn on and set to soup setting. Should be 50 minutes.

Once the 50 minutes is complete, do a quick release on the valve. Give everything a stir and then replace lid. Just let it continue to keep warm.

Meanwhile, melt butter in sauce pan, add flour, and make a roux, allowing the butter and flour to cook together on medium heat for a minute or two. Then, add milk. Cook on medium heat, stirring frequently until it thickens. For me, this is about 15 minutes.

Once thickened, add to the ingredients in Instant Pot. Allow to cook together while still just warming for about 15 minutes.

Serve with French bread for a tasty meal!

instant pot recipes

Here’s more Instant Pot goodness:

Creamy Tomato Soup

Baked Potatoes in 10 Minutes

Chicken in a Flash

Hard Boiled Eggs 

 

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8 Comments

    1. thanks for catching that! It should say, 2 cups cubed pre-cooked ham I’ve corrected that. Thank you! Enjoy!

        1. Sorry, I fixed it now. Just add it in the beginning with everything else. Thank you for drawing my attention to it!

    1. I find 50 minutes to be just right, so I would. I do think it helps with the frozen corn and to get the potatoes really nice and tenter.

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