Instant Pot Chicken Corn Chowder will warm you up from the inside! This this hearty, comforting pressure cooker chicken corn chowder recipe is perfect for any occasion, and is great Game Day soup recipe. The best corn chowder recipe! This flavorful Instant Pot chicken potato corn chowder with bacon is ready in about 30-45 minutes and is amazing!
Originally published 3/13/2018
Instant Pot Chicken Corn Chowder
Who doesn't love a nice bowl of hot, comforting soup? This delicious chicken corn chowder recipe can be made any time of year because it uses frozen corn. Use fresh if you have it, but you don't have to.
Making Corn Chowder in the Instant Pot is a one pot meal, all of the sautéing and cooking is done in the Instapot.
What Cut of Chicken Works Best?
You can use boneless/skinless chicken breast or thigh in this corn chowder recipe. If using chicken breast, cut them in half, but don't dice them. Leave the thighs whole if using those.
My Fettuccine Alfredo with Chicken is a perfect example of leaving the chicken in larger pieces for pressure cooking. Pressure cooking a whole breast, or one cut in half keeps the chicken breast juicier when making Chicken Potato Corn Chowder in the Instant Pot.
Tips for the Best Corn Chowder
- When I make Instapot Chicken Corn Chowder, I use frozen corn kernels right from the bag. I don't bother thawing them. You can also use fresh corn or canned corn.
- This is a great way to use up those last 2 potatoes that are starting to sprout. You know what I mean! You can use any kind of potato you like. Just peel and dice the potatoes, and add them in.
- I don't blend the soup or puree it. This is a chunky chowder. I use a potato masher and just mash it right in the pot before serving.
- I was asked why I don't call for cutting up the chicken into bite-sized pieces. The simple answer is that a larger piece of meat can withstand the longer cook times without drying out. Cut it after pressure cooking
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If you try this yummy Pressure cooker chicken corn chowder, please leave a comment and a star rating below. I'd love to know how you liked it!
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.
- 6 slices Thick Cut Bacon (or 8 slices thin), chopped
- 1 Onion, diced
- 1 rib Celery, diced, about ½ cup
- ½ teaspoon Mexican Oregano (or regular)
- ½ teaspoon Thyme Leaves, dried, or 1 tsp fresh
- 1 teaspoon Salt (or to taste)
- ½ teaspoon Pepper
- 2 teaspoons Smoked Paprika (or regular)
- 4 cloves Garlic, pressed or minced
- 1 (4 oz) can Diced Green Chiles
- 2 medium Potatoes, peeled and diced
- 1-2 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, raw, cut in half
- 1 cup Heavy Cream
- ¼ cup Flour*
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!
Turn on the pot's sauté setting. Add the chopped bacon and cook until done. Remove cooked bacon to a paper towel to drain. Remove most of the bacon fat from the pot, reserving 1 Tablespoon.
Add the onion, celery and cook, stirring occasionally, until they start to soften. Be sure to scrape the bottom of the pan and get up any browned bits (deglaze).
Add oregano, thyme, salt, pepper, and smoked paprika, stirring well.
Add the garlic and diced green chiles. Stir.
Add the potatoes, jalapeño, red bell pepper, broth, and corn. Stir well.
Add the chicken. Close the lid and lock into place. Set the steam release knob to the Sealing position.
Cancel the sauté setting. Press the Pressure Cook/Manual button or dial, and the +/- button to select 8 minutes (High Pressure).
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.
Remove the chicken with tongs to a plate and set aside.
Mix the cream and flour* together well.
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.
Turn off the pot. Use a potato masher to mash some of the potatoes and give the soup that nice chowder texture.
Shred the chicken with 2 forks, and add back into the soup (we do it this way so the chicken is not dry).
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.
Serve with some crusty bread, or in bread bowls.
6 Quart IP was used for this recipe.
*If you are gluten free, use the thickener of your choice.
Resources to Make Chicken Corn Chowder in the Instant Pot
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