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!
Prep Time10 minutes mins
Cook Time40 minutes mins
Total Time50 minutes mins
Course: Entree
Cuisine: American
Servings: 6
Calories: 593kcal
- 8 bacon strips cut into bite-sized pieces
- 4 ears corn kernels removed (or 4 cups of corn kernels)
- 1 lb lump crab
- 1 onion finely diced
- 3 garlic cloves finely minced
- 1 tsp Italian seasoning
- 1/2 tsp cayenne pepper optional
- 2 potatoes cut into chunks
- 4 cups chicken stock
- 2 cups heavy cream
- 3 tbsp all-purpose flour
- salt and pepper to taste
Press the "saute" function on your 8 qt instant pot. Add the bacon and cook for 4-5 minutes or until crisp stirring frequently. Once the bacon is crispy, remove it from the instant pot and set it aside.
Add the onions and cook for 2 minutes or until translucent. Stir in the garlic and cook for 10 seconds.
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.
Once the 10 minutes are up, do a quick release.
In a bowl, mix the heavy cream and all-purpose flour until well combined. Add it to the instant pot and stir well.
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!
- Time does not include the time it takes for the instant pot to come to pressure.
- I used an 8 qt instant pot.
Calories: 593kcal | Carbohydrates: 25g | Protein: 26g | Fat: 44g | Saturated Fat: 23g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 165mg | Sodium: 1095mg | Potassium: 646mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1388IU | Vitamin C: 12mg | Calcium: 107mg | Iron: 2mg