a white bowl with vanilla jalapeño corn chowder made in the instant pot
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4.46 from 11 votes

Instant Pot Vanilla Jalapeño Corn Chowder

Grab a bowl and get cozy with this homemade corn chowder. The blend of sweet corn, spices, cream, jalapeño, and vanilla is so deliciously thick, creamy, and flavorful. The comforting sweet warmth of this chowder is so irresistible that one bowl just won't be enough.
Prep Time5 mins
Cook Time9 mins
NPR6 mins
Total Time20 mins
Course: Main Course, Soup
Cuisine: American
Keyword: Chowder, Comfort Food, Corn, Fall Recipes, Fall Soup, Instant Pot, One Pot Meal, Pressure Cooker, Soup
Category: Soups, Stews & Chilis
Cooking Method: Instant Pot, Pressure Cooker
Difficulty: Super Easy
Development Status: Finished
Servings: 8
Calories: 376kcal
Author: Valerie Cooper


  • 4 tablespoons unsalted butter divided
  • ½ medium sweet onion about 1 cup, diced small

for the Spices

  • ½ teaspoon ground black pepper
  • ½ teaspoon paprika
  • ¼ teaspoon nutmeg

for the Corn & Jalapeños

for the Cream Mixture

  • 3 tablespoons cornstarch
  • 1 cup heavy cream
  • 1 can evaporated milk 12 fluid ounces


  • Sauté Onion & Spices: Select the 'Sauté' button on your pressure cooker and adjust the heat level to 'Normal'. Allow the pot to heat up until the display reads 'Hot'. Add 2 tablespoons of the butter to the pot and allow it to melt. Add the chopped onions and toss until thoroughly coated in the butter. Sauté, tossing occasionally, until the onions become soft and translucent. About 3 to 4 minutes. Add the spices to the onion and sauté, tossing continually, until fragrant. About another 30 seconds. Turn off 'Sauté'.
  • Add Corn & Jalapeños: Add the cans of whole kernel corn with their juices to the pot and deglaze the bottom of the pot. Next add the jalapeños, sugar, vanilla, and salt to the pot. Mix everything well.
  • Cook for 2-Minutes: Close the Instant Pot, adjust the pressure release valve to 'Sealing' and set the pot to cook on 'Manual' or 'Pressure Cook', 'High Pressure' for 2 minutes.
  • Prepare Cream Mixture: While the chowder is cooking, prepare the cream mixture. In a large measuring cup, whisk the cornstarch into ¼ cup of the heavy cream until a slurry is formed. Slowly whisk in the remaining heavy cream. Next, mix in the can of evaporated milk. Melt the remaining 2 tablespoons of butter in the microwave and whisk into the cream mixture.
  • 6-Minute NPR: Once the cooking time has finished, allow for a 6 minute NPR (natural pressure release) and then release any remaining pressure. After the pressure has been released and the pin has dropped, open the pot.
  • Blend & Add Cream: Using an immersion blender, blend the soup until about half of the corn has been blended, about 20 to 30 seconds. Turn on the 'Sauté' function and, using the 'Adjust' button, set it to 'Normal' heat level. Allow the soup to come to a simmer and then mix in the cream mixture. Continue to stir until thickened, about 4 to 5 minutes. Turn off 'Sauté'.
  • Serve and enjoy!


Third Round October 22, 2019: Came out perfect!
Second Round October 22, 2019: Didn't come to pressure. Think there was too much cream corn in the pot and it burned to the bottom. Might need to add back 1 cup of water as well. Lowered the cream corn from 3 to 2 cans and added 1 cup of water.
First Round October 21, 2019: Was a bit watery and tasteless. Added another can of corn. Upped the vanilla to 2 tablespoons and upped the salt to 1 1/2 teaspoons. Also doubled the pepper, paprika, and nutmeg. Reduced the water to 1 cups from 3. Also add the spices to the onion while it's cooking. Upped corn to 3 cans of whole kernel corn. Doubled corn starch to 1/4 cup.


Calories: 376kcal | Carbohydrates: 36g | Protein: 7g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 69mg | Sodium: 1206mg | Potassium: 422mg | Fiber: 1g | Sugar: 13g | Vitamin A: 1502IU | Vitamin C: 9mg | Calcium: 153mg | Iron: 1mg