Instant Pot Chicken and Corn Chowder Recipe

a bowl of chicken corn chowder on a white table

4.75 from 4 votes

Instant Pot Chicken and Corn Chowder Recipe

To give Instant Pot Chicken and Corn Chowder a rich, creamy base without cream, blend about some of the finished soup until smooth. This recipe is naturally gluten-free and can be made with your favorite milk alternative for a dairy-free version.

Prep Time40

Cook Time30

Total Time1 10

Course: Soup

Keyword: Chicken Recipe, gluten free, instant pot soup, one pot recipe

Servings:

Author: Jess Smith via Inquiring Chef

Cost: $10.00

Equipment

6-quart Instant Pot / pressure cooker
Immersion Blender

Ingredients

4 strips Bacon, chopped
1 cup diced Onions
1 cup diced Carrots
1 cup diced Celery
1 teaspoon Chili Powder
1 teaspoon Garlic Powder
1 teaspoon Ground Thyme
1/2 teaspoon Kosher Salt
4 cups Chicken or Vegetable Stock
1 1/2 pounds Russet Potatoes, peeled and cubed (about 1 large or 2 small)
2 cups Corn Kernels, fresh or frozen
1 cup Milk
3 cups Cooked Shredded Chicken (from about 1 pound of cooked boneless skinless chicken breast or rotisserie chicken)
Cheddar Cheese, for serving
Sour Cream, for serving
Chives or Green Onions, chopped, for serving

Instructions

Turn on the Instant Pot’s saute function to Normal / Medium.
Add chopped bacon and saute until crisp, 8 to 10 minutes. Remove bacon with a slotted spoon and transfer to a paper towel-lined plate.
In remaining bacon fat in the Instant Pot, saute the onions, carrots, celery, chili powder, garlic powder, thyme, and salt for 4 minutes to get them started cooking.
Turn off the saute function.
Slowly pour stock into the Instant Pot, scraping up any browned bits on the bottom of the pan. Stir in the potatoes and corn.
Close and lock the lid.
Set the pressure valve to Sealing.
Cook on manual / high pressure for 5 minutes.
Manually release any remaining pressure.
Use an immersion blender to blend about half of the soup right in the Instant Pot. The more you blend, the creamier and thicker the soup base will be. (Alternatively you can remove 2 cups of the stock (including potatoes and corn) and blend it in a standing blender until smooth. Stir the blended portion back into the soup.)
Stir the milk and chicken into the chowder and let it sit for a minute or two to warm up.
Taste chowder and season with salt and pepper, if needed.
Serve chowder with cheese, sour cream, chives, and bacon on top.

Notes

Optional Step to Start with Raw Chicken - If you don't have pre-cooked, shredded chicken, you can cook the chicken right in the soup. Add 1 pound of boneless, skinless chicken thighs or breasts along with the potatoes. Cook as directed. Remove and shred the chicken before blending the soup. You might need to add some extra salt and pepper to the soup at the end.

Nutrition