Instant Pot Chicken Corn Chowder

Winter isn’t done with us yet. Snow storms all over our neighbors to the East! I’m sending you all the warmest vibes I can muster up. And this recipe. This hearty, comforting, Instant Pot Chicken Corn Chowder will warm you up from the inside. You can eat a nice big bowl of it while watching the snowflakes fall outside your window.

Instant Pot Chicken Corn Chowder

Who doesn’t love a nice snowfall? But geesh, the East Coast has been hit hard in these last weeks of winter. I sometimes complain about the rain here, but I’m fine with it, nevermind! Let’s talk soup, for surely you folks in the colder parts of the US are eating vats of it to stay warm and comforted. Make this Instant Pot Chicken Corn Chowder, and relax while you ride out the storm.

I was asked why I don’t call for cutting up the chicken into bite-sized pieces in many of my recipes that call for chicken breast. The simple answer is that a larger piece of meat can withstand the longer cook times without drying out. My Fettuccine Alfredo with Chicken is a perfect example of that (Paul didn’t like it when I cut the chicken up. It was dryyy). So making it with a whole breast, or just cut in half keeps the chicken breast juicier. If the cook time is only about 3 minutes, then the cut up breast comes out better.

When I make Instant Pot Chicken Corn Chowder, I use frozen corn kernels right from the bag. I don’t thaw or anything. This is also a great time to use up those last 2 potatoes that are starting to sprout. You know what I mean! Just peel and dice them, and they will be fine. Also, I don’t blend the soup to puree it. This is a chunky chowder. I use a potato masher and just mash it right in the pot before serving.

You Might Also Like

Instant Pot Broccoli Cheddar Soup
Instant Pot Taco Soup
Instant Pot Stuffed Pepper Soup
Instant Pot Clam Chowder

Print

Instant Pot Chicken Corn Chowder

Prep Time

20 mins

Cook Time

8 mins

Total Time

38 mins

 

Instant Pot Chicken Corn Chowder is hearty and delicious with lots of chicken, corn, potatoes, bacon, and other great flavors. This pressure cooker chicken corn chowder is a great comfort food soup.

Course: Dinner, Soup

Cuisine: American, Tex Mex

Servings: 6 - 8

Author: Sandy Clifton

Ingredients

• 6 slices Thick Cut Bacon (or 8 slices thin), chopped
• 1 Onion, diced
• 1 rib Celery, diced, about 1/2 cup
• 1/2 tsp Mexican Oregano (or regular)
• 1/2 tsp Thyme Leaves, dried, or 1 tsp fresh
• 1 tsp Salt (more to taste)
• 1/2 tsp Pepper
• 2 tsp Smoked Paprika (or regular)
• 4 cloves Garlic, pressed or minced
• 1 4oz can Diced Green Chiles
• 2 med Potatoes, peeled and diced
• 1 Jalapeño, seeded and diced
• 1 Red Bell Pepper, diced
• 3 cups Chicken Broth, low sodium
• 3 cups Corn Kernels (frozen, fresh, or canned, drained)
• 1-2 Chicken Breasts, skinless/boneless, cut in half

To Finish

• 1 cup Heavy Cream
• 1/4 cup Flour

Instructions

1. Gather everything you will need first. Then cut the veggies, bacon, chicken, etc. and have it all ready to go. This will make the process much more fun, or less stressful!

2. Turn on the pot's sauté setting. Add the chopped bacon and cook until done. Remove to a paper towel to drain. Remove all of the bacon fat except for 1 Tbsp.

3. Add the onion, celery and cook, stirring occasionally, until starting to soften. Be sure to scrape the bottom of the pan and get up any brown bits (deglaze).

4. Add oregano, thyme, salt, pepper, and smoked paprika, stirring well.

5. Add the garlic and diced green chiles. Stir.

6. Add the potatoes, jalapeño, red bell pepper, broth, and corn. Stir well.

7. Add the chicken. Close the lid and lock into place. Set the steam release knob to the Sealing position.

8. Cancel the sauté setting. Press the Pressure Cook/Manual button or dial, and the + or - to select 8 minutes (High Pressure).

9. When the cooking cycle is finished, let the pot sit undisturbed for 10 minutes (10 minute natural release). Then do a controlled quick release of the remaining steam/pressure. Open the lid when the pin drops down.

10. Remove the chicken with tongs to a plate and set aside.

11. Mix the cream and flour together well.

12. Turn on the sauté setting again and when soup starts to simmer, stir in the flour mixture. Keep stirring for a minute to be sure it is well combined, and the soup thickens.

13. Turn off the pot. Use a potato masher to mash some of the potatoes and give the soup that nice chowder texture.

14. Shred the chicken with 2 forks, and add back into the soup (we do it this way so the chicken is not dry).

15. Add the cooked bacon back into the soup and stir. You can save some for garnish if you'd like. Taste and adjust salt if desired.

16. Serve with some crusty bread, or in bread bowls.

Recipe Notes

6 Quart IP was used for this recipe.

Resources to Make This Recipe and More

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

This is the 8 Quart Instant Pot Electric Pressure Cooker.

These ekovana Stackable Stainless Steamer Insert Pans allow you to cook more than one type of food in one pot! I use them together, stacked, to make more than one thing at a time. I also use them separately for making rice, fish, cornbread, scalloped potatoes, stuffing, and so much more! One of my favorite Instant Pot accessories!
ekovana Stackable Stainless Steamer Insert Pans

I cannot tell you how happy I am with these measuring spoons! They FIT IN MY SPICE JARS! And, they are high quality stainless. I was pleasantly surprised at how heavy duty they are. The set even has a 3/4 teaspoon size! They are flat on the bottom (the rectangle shape, not sure about the oval), so if I need to set one on the counter, the contents won’t spill out. Did I mention they have a lifetime warranty?! I was not paid or anything to say this, I really love these!
Spring Chef Heavy Duty Stainless Steel Metal Measuring Spoons for Dry or Liquid, Fits in Spice Jar, Set of 6