Instant Pot Crab and Corn Chowder

This instant pot crab and corn chowder is a blend of crispy bacon, lump crab meat, tender potatoes, and corn. Creamy, flavorful, and super easy to make!

I love soup recipes, some of my favorites include instant pot chicken noodle soup and spicy chicken tortilla soup.

A restaurant by my house makes the most delicious crab and corn chowder ever! I decided to recreate it at home and I’m so glad I did because it turned out amazing. Serve this with crusty bread and you’ll be in heaven.

Why I Love This Instant Pot Crab and Corn Chowder Recipe

• It’s sweet, spicy, and comforting all in one.
• Made with real lump crab meat and fresh corn kernels.
• Doesn’t require hard-to-find ingredients.
• A perfect recipe for summer and cold winter months.

Ingredient Notes

• Crab – Although I used lump crab meat feel free to use any type of crab.
• Corn – Fresh, frozen, or canned can be used.
• Chicken Stock – Vegetable stock or water are both fine substitutions.
• Potatoes – I used golden potatoes but feel free to use red potatoes instead.

How To Make Instant Pot Crab and Corn Chowder Step By Step

1. Press the “saute” function on your 8 qt instant pot. Add the bacon and cook for 4-5 minutes or until crisp. Once the bacon is crisp, remove it from the instant pot and set it aside.
2. Add the onions and cook for 2 minutes or until translucent. Stir in the garlic and cook for 10 seconds.
3. Stir in the potatoes, Italian seasoning, cayenne pepper, 1/2 of the corn, and chicken stock. Pop the lid on top, seal the valve, and pressure cook for 10 minutes.
4. Once the 10 minutes are up, do a quick release.
5. In a bowl, mix the heavy cream and all-purpose flour until well combined. Add it to the instant pot and stir well.
6. Press the “saute” function. Cook the chowder for 10-15 minutes or until it thickens. Make sure to stir frequently. Finally, add the crab meat, remaining corn, and bacon. Add lots of salt and pepper and enjoy!

Top Tips And Flavor Variations

• If you’re not a fan of pork bacon, use turkey bacon or simply omit the bacon.
• Don’t want it spicy? Omit the cayenne pepper. If you like it extra spicy, add jalapeno peppers and red crushed pepper flakes.
• If you want the bacon to remain crispy, don’t stir it into the soup. Just place it on top of the soup when you serve it.
• This chowder stays fresh in the refrigerator for up to 3 days. Make sure to place any leftovers in an air-tight container and refrigerate it.

Can I Make This Vegetarian?

Yes, of course. Simply omit the crab and bacon and replace the chicken stock with water or vegetable stock.

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