Instant Pot Crab and Corn Chowder with Bacon and Potatoes

How to Make Instant Pot Crab and Corn Chowder with Bacon and Potatoes

1. 1

   Step 1: Crisp the bacon

   Set the Instant Pot to Sauté (Normal) and add the bacon slices in a single layer. Cook, turning occasionally, until browned and crisp, about 6–8 minutes. Remove bacon to a paper towel–lined plate and leave the rendered fat in the pot for flavor.

   For this step

   • 6 slicesthick-cut bacon, slices
   
2. 2

   Step 2: Sauté aromatics

   Add the butter to the hot bacon fat and let it melt, then stir in the chopped onion and cook until softened, about 3–4 minutes. Add the minced garlic and sauté another 30–45 seconds until fragrant, scraping up any browned bits from the bottom.

   For this step

   • 2 tbspunsalted butter
   • 3 clovesgarlic, minced
   
3. 3

   Step 3: Add potatoes, corn, thyme and broth; pressure cook

   Stir in the diced potatoes, frozen corn, fresh thyme leaves and chicken broth, scraping the pot bottom to loosen browned bits. Lock the lid, set the valve to Sealing, choose High Pressure and cook for 6 minutes.

   For this step

   • 1 lbrusset potatoes, peeled and 1/2-inch diced
   • 1 1/2 cupsfrozen sweet corn
   • 3 cupslow-sodium chicken broth
   • 1 tbspfresh thyme, leaves removed from stems
   
4. 4

   Step 4: Release pressure and adjust texture

   Allow a natural pressure release for 5 minutes, then quick-release any remaining pressure and open the lid. Use a potato masher or an immersion blender to gently mash about one-third of the potatoes in the pot to thicken the chowder while keeping some chunky texture.
   
5. 5

   Step 5: Finish with cream and crab

   Switch the Instant Pot to Sauté (Low), stir in the heavy cream and the lump crab meat, and warm gently for 1–2 minutes—do not boil to avoid overcooking the crab. Taste and adjust seasoning with salt and freshly ground black pepper.

   For this step

   • 8 ozlump crab meat (cooked)
   • 1 cupheavy cream
   
6. 6

   Step 6: Serve with bacon and garnish

   Crumble the reserved bacon and stir most of it into the chowder, reserving a little for garnish. Ladle into bowls, top with the remaining bacon and optional chopped herbs or a squeeze of lemon, and serve hot.
   

1. Set the Instant Pot to Sauté (Normal) and add the bacon slices in a single layer. Cook, turning occasionally, until browned and crisp, about 6–8 minutes. Remove bacon to a paper towel–lined plate and leave the rendered fat in the pot for flavor.
2. Add the butter to the hot bacon fat and let it melt, then stir in the chopped onion and cook until softened, about 3–4 minutes. Add the minced garlic and sauté another 30–45 seconds until fragrant, scraping up any browned bits from the bottom.
3. Stir in the diced potatoes, frozen corn, fresh thyme leaves and chicken broth, scraping the pot bottom to loosen browned bits. Lock the lid, set the valve to Sealing, choose High Pressure and cook for 6 minutes.
4. Allow a natural pressure release for 5 minutes, then quick-release any remaining pressure and open the lid. Use a potato masher or an immersion blender to gently mash about one-third of the potatoes in the pot to thicken the chowder while keeping some chunky texture.
5. Switch the Instant Pot to Sauté (Low), stir in the heavy cream and the lump crab meat, and warm gently for 1–2 minutes—do not boil to avoid overcooking the crab. Taste and adjust seasoning with salt and freshly ground black pepper.
6. Crumble the reserved bacon and stir most of it into the chowder, reserving a little for garnish. Ladle into bowls, top with the remaining bacon and optional chopped herbs or a squeeze of lemon, and serve hot.