Instant Pot Bacon, Apple and Cheddar Chowder

Get ready for one of the most memorable and unexpectedly delicious soups you’ll ever make. The idea for this chowder came on a trip to Amsterdam while enjoying cheese fondue with apples—the combination was irresistible. Scraping the pot for the last bits of cheese inspired a savory-sweet chowder starring apples and cheddar, rounded out with bacon and warm spices. Rustic, hearty, and surprisingly simple to prepare, Apple Bacon Cheddar (ABC) Chowder combines comforting flavors in a way that feels both familiar and new.

Before Pressure Cooking:

6 apples, 2 potatoes and a sweet onion — The foundation of this chowder—apples, potatoes, and a sweet onion—creates both flavor and texture.

Apples, potatoes and onions peeled and diced — Peel and dice the apples, potatoes and onion into bite-sized pieces.

Sauté:

Adding butter to Instant Pot — Start by melting butter in the pot to form a savory base.

Adding diced bacon to pot — Add diced thick-cut bacon and let it render slowly.

Sautéing bacon — Sauté the bacon until it begins to brown and release fat; stir occasionally.

Using slotted spoon to remove cooked bacon from pot — When the bacon is crisp, remove it with a slotted spoon and let it rest on paper towels.

Cooked bacon in paper towel-lined bowl. — Set the crisped bacon aside but keep the flavorful fat in the pot.

Adding diced onion to pot — Add the diced sweet onion and gently sauté in the remaining bacon fat.

Onions simmering in pot — Let the onion soften and pick up the bacon’s savory notes.

Adding beer to pot — Deglaze the pot with a splash of beer or use additional broth if you prefer not to use alcohol. Scrape up browned bits for extra flavor.

Adding broth to pot — Add your choice of broth to build a rich liquid base.

Adding apple juice to pot — A cup of apple juice enhances the apple flavor while balancing the savory elements.

Adding dried sage to pot — A little dried or rubbed sage adds warmth and an herbal note.

Stirring pot. — Stir everything together to combine the liquids and seasonings.

Adding diced apples and potatoes to pot — Add the diced apples and potatoes and make sure they are submerged in the liquid.

Pressure Cook:

Smoothing out apples and potatoes in pot. — Smooth the ingredients so they sit evenly in the liquid, secure the lid, and cook at high pressure.

The Finishing Touches:

Soup after pressure cooking — After cooking, the mixture will be soft and ready to be refined into chowder.

Removing some potatoes and apples with a slotted spoon — Reserve a couple of cups of the cooked apples, potatoes and onion to add back in later for texture.

Adding immersion blender to pot — Use an immersion blender to purée the soup until smooth; alternatively, blend in batches in a countertop blender.

Blending soup until puréed — Blend to your preferred consistency—smooth and velvety works wonderfully.

Stir in cream or half-and-half for richness.

Add shredded Cheddar and stir until the cheese is fully melted and incorporated.

Blend in your chosen seasonings—celery salt, a touch of nutmeg, and apple pie spice enhance the apple-cheddar pairing.

Adjust seasoning with a Creole or seasoned salt to taste for a subtle kick.

Stir until the dairy and spices are fully incorporated.

Serve:

Ladle the chowder into bowls and top with extra bacon, shredded cheese, and a light dusting of nutmeg and apple pie spice.

For an extra layer of sweetness and depth, add a small dollop of apple butter to each bowl and swirl it in before serving.

This chowder presents a unique harmony of sweet apples, smoky bacon and sharp cheddar—comforting and inventive all at once.

Taste and enjoy the thoughtful balance of flavors—this is a dish that surprises and delights.

Apple Bacon Cheddar Chowder is both simple to make and richly rewarding. Serve warm and savor each spoonful.

Yield: 6

Instant Pot Apple Bacon Cheddar (ABC) Chowder

Prep Time
15 minutes

Cook Time
8 minutes

Additional Time
20 minutes

Total Time
43 minutes

Ingredients

2 tablespoons (1/4 stick) salted butter
1 pound thick-cut bacon, diced
1 Vidalia or other sweet onion, diced
1/2 cup beer (optional) or additional broth
3 cups chicken, ham, or garlic broth
1 cup apple juice
6 apples (try Gala and Fuji), peeled, cored and diced
2 pounds Idaho or russet potatoes, peeled and diced
1 1/2 teaspoons dried or rubbed sage
1 cup heavy cream or half-and-half
2–4 cups shredded Cheddar cheese, to taste
1–2 tablespoons Creole seasoning or seasoned salt
1 teaspoon celery salt
1/4 teaspoon ground nutmeg
1/4 teaspoon apple pie spice
Apple butter, about 1 tablespoon per bowl (optional)

Instructions

Add the butter to the Instant Pot and set to Sauté on high. Once melted, add the diced bacon and cook 10–15 minutes until the bacon is reddish-brown and crisp, stirring occasionally. Remove the bacon with a slotted spoon and set aside on paper towels.
Leave the bacon fat in the pot and add the diced onion. Sauté about 3 minutes until softened. Add beer or extra broth and deglaze the bottom of the pot, scraping up browned bits for flavor.
Stir in the broth, apple juice and sage. Add the diced apples and potatoes, making sure they are submerged. Secure the lid, set the valve to sealing, and pressure cook on High for 8 minutes. Quick release when finished.
Remove about 2 cups of the cooked apples, potatoes and onion with a slotted spoon and set aside. Use an immersion blender to purée the remaining soup in the pot, or transfer in batches to a countertop blender.
After puréeing, stir in the cream and start with 2 cups of shredded Cheddar; add more if you prefer a cheesier chowder. Season with celery salt, nutmeg, apple pie spice and Creole or seasoned salt, adjusting to taste. Return most of the reserved bacon and the reserved apples, potatoes and onion to the pot and stir to combine.
Ladle the chowder into bowls and garnish with extra bacon, shredded cheese and a light dusting of nutmeg or apple pie spice. A small dollop of apple butter added to each bowl and swirled in just before eating adds a lovely finishing touch.

Tips

Choose sweeter apples (Gala, Fuji) rather than tart varieties for the best flavor balance. If you want the bacon flavor fully blended into the soup, add most of the bacon before puréeing and reserve just a little for garnish. You can substitute turkey bacon if preferred. Any good melting cheese works, but Cheddar complements apples particularly well. The optional apple butter is a small addition that creates a delightful sweet-savory contrast.