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Instant Pot Chicken Corn Chowder

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Get ready for a comforting bowl of Instant Pot Chicken Corn Chowder. With tender chicken, sweet corn, and creamy goodness, this easy recipe is a breeze to make in your Instant Pot. Enjoy the heartiness without the hassle – this creamy chicken corn chowder is simple, delicious, and perfect for a cozy meal!

If you love this recipe you’ll also want to try our Instant Pot Clam Chowder and Instant Pot Lobster Roll Recipes.

chicken corn chowder

Why You’ll Love This Recipe

  • Hearty and satisfying– This Instant Pot chicken corn chowder is packed with protein, veggies, potatoes, and cheese for a complete meal that leaves everyone full and satisfied.
  • Ready in less than an hour– This recipe is ready to devour in just 40-minutes making it the perfect meal on a busy weeknight.
  • Simple ingredients– Made with mostly staple ingredients, this recipe is budget-friendly and super easy to make.
Chicken Corn Chowder

Recipe Ingredients

  • Bacon: Adds a smoky, savory flavor that complements the sweetness of the corn and creaminess of the chowder.
  • Boneless Skinless Chicken breasts : Provides lean, hearty protein that makes this creamy soup more filling and satisfying.
  • Butter: Adds richness and helps to sauté the fresh veggies, enhancing their flavors.
  • Fresh veggies: They add color, texture, and an extra dose of nutrients to the chowder.
  • Minced garlic: Gives the chowder a robust, aromatic backbone that pairs well with the other ingredients.
  • Potatoes: Thicken the chowder as they cook and break down, while also adding a comforting, starchy component.
  • Sweet Corn & Creamed Corn: The sweet corn adds texture and natural sweetness, while creamed corn contributes to the creamy consistency of the chowder.
  • Shredded Cheese: Melts into the chowder, adding a creamy, cheesy layer of flavor.
  • Chicken Stock: Provides a flavorful liquid base for the chowder.
  • Whole Milk and Cream: They make the chowder rich, creamy, and indulgent.
  • Cornstarch: Helps to thicken the chowder, giving it a hearty, creamy consistency.
  • Paprika: Adds a subtle smoky flavor and a dash of color to the chowder.
  • Black Pepper: Adds a bit of heat to balance the creaminess of the chowder.
  • Worcestershire Sauce: Enhances the savory flavors in the chowder, adding depth and complexity.
Instant Pot Chicken Corn Chowder Ingredients

How to Make Instant Pot Chicken Corn Chowder?

Step 1: Sauté The Bacon

Hit your sauté or sear button on your Instant Pot. Once it is hot, cook the chopped bacon until crispy. Place the crispy bacon on a plate and set it to the side.

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Step 2: Sauté The Veggies

Either discard the bacon fat and add butter to the Instant Pot, or use the grease to sauté the onions and bell peppers for about 3-minutes. Next, add the garlic and continue to cook for 1-minute.

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Step 3: Saute The Chicken

Add the chicken breast pieces to your veggies. Sauté the chicken until it is fully cooked.

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Step 4: Deglaze The Pot

Hit cancel. Then, add the chicken broth to the pot. Using a wooden spoon or spatula, scrape the bottom of the Instant Pot and remove any residue to prevent a burn notice during pressure cooking.

Step 5: Add Potatoes, Corn And Seasonings.

Next, add the diced potatoes, fresh corn, paprika, pepper, and Worcestershire sauce to the pot. Mix everything well.

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Step 6: Pressure Cook Corn Chowder

Close the Instant Pot lid and put your pressure valve into the sealing position. Hit manual or pressure cook, and set the pot to high pressure for 6 minutes.

When the Instant Pot beeps, move the pressure valve to the venting position to quickly release the pressure.

Step 7: Whisk Milk And Cornstarch

Whisk your cornstarch and milk together until fully combined. Then, add the mixture and the heavy cream to your chowder. Stir well.

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Step 8: Simmer The Chowder

Press the sauté or sear button, again. Allow the chicken chowder to simmer for 5-8 minutes to thicken the soup.

Step 9: Add Bacon And Cheese

Once the chowder has reached your desired consistency, hit cancel and add your cooked bacon and cheese. Stir until the cheese has fully melted.

Chicken Corn Chowder

Step 10: Garnish & Serve

Pour the soup into bowls and serve while hot. Enjoy your delicious Instant Pot corn chowder with bacon! Top with extra cheese and green onions for something different!

instant pot chicken corn chowder ingredients

Cooking Tips

  • Choose the Right Chicken: Opt for boneless, skinless chicken. It cooks evenly and shreds perfectly in the chowder.
  • Don’t Overfill Your Instant Pot: When adding ingredients, avoid filling the pot beyond two-thirds capacity for optimal pressure and even cooking.
  • Corn Selection: Fresh sweet corn adds a burst of sweetness to the chowder. Frozen or canned corn works when fresh is out of season.
instant pot chicken corn chowder

Variations

  • Add Leeks: A creamy mix of chicken, corn, and leek in the Instant Pot.
  • Spicy kick: Adds a kick with jalapenos or hot sauce for heat lovers.
  • Herb Infusion: Elevate the flavors with a medley of fresh herbs like thyme, rosemary, or dill.
  • Smoked Paprika Twist: Infuse a smoky essence with a touch of smoked paprika for a unique and aromatic profile.

Storage & Reheating Instructions

Cooling Chicken Corn Chowder: Allow the chowder to cool and place into an airtight container.

Refrigerator Storage: Store the chowder in the refrigerator for 3-4 days.

Freeze: For longer storage, freeze the corn chowder for 2-3 months.

Thawing and Reheating: Thaw the frozen chowder overnight in the fridge and then reheat it in the microwave for 2-3 minutes.

What to Serve With This Recipe?

  • Cornbread: The sweetness of cornbread complements the flavors of the chicken corn chowder.
  • Crusty French Baguette: Slices of crusty baguette are perfect for dipping into the hearty soup.
  • Garlic Bread: The savory notes of garlic bread can add a delicious twist to your meal.
  • Cheddar Biscuits: Soft, cheesy biscuits are a delightful accompaniment that enhances the chowder experience.
  • Multigrain or Whole Wheat Bread: For a healthier option, choose a hearty multigrain or whole wheat bread.

FAQ’S

What Spices Go Is Corn Chowder?

In this Instant Pot chicken corn chowder recipe we use garlic, paprika and black pepper as well as a splash of Worcestershire sauce.

Can I Use Shredded Chicken?

If you have a rotisserie chicken or shredded chicken that needs using up then you can use this instead of diced chicken breast. Reduce the cooking time down to 4 minutes as the chicken will already be cooked.

Can I Use Frozen Chicken Pieces?

Yes, if you want to use frozen chicken pieces simply add the chicken before pressure cooking and add an extra 5 minutes to the cooking time.

Can I Use Frozen Corn Kernels Instead Of Canned Corn?

Yes, you can use either canned corn or frozen corn kernels in this Instant Pot Chicken Corn Chowder. The cooking times remain the same whether you choose to use fresh or frozen corn.

Can I Use Sweet Potatoes?

Yes, you can use sweet potato instead of russets or Yukon gold potatoes. Just reduce the cooking time to 4 minutes if you want them tender but still firm as sweet potato cooks faster than regular potatoes.

Can I Add Other Vegetables?

Absolutely! Feel free to customize your chowder with other veggies like bell peppers, carrots, or celery.

How To Thicken Corn Chowder?

To thicken thin soup, whisk in more cornstarch. Dissolve 1-2 tablespoons of cornstarch in cold milk or water, then add the slurry to the simmering chowder. Stir until desired thickness. Creamy corn chowder, perfect for cold nights!

Instant Pot Chicken Corn Chowder

Instant Pot Chicken Corn Chowder

Yield: 4-6
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Indulge in the creamy, hearty goodness of our Instant Pot Chicken Corn Chowder - a perfect blend of comfort and taste.

Ingredients

  • 6 Strips Bacon– You’ll need about 6 pieces of chopped bacon for this recipe. If you choose, you can use the bacon grease to sauté your veggies instead of butter for more flavor.
  • 2.5 Cups Chicken– Cut your boneless skinless chicken breasts into 1/2-inch cubes, or bite-sized pieces.
  • 2 Tablespoons Butter– If you are using bacon grease, you can omit the butter.
  • Fresh veggies– For this recipe, you’ll need 1/2 fresh white onion and 1/2 red bell pepper.
  • 2 Tablespoons Minced garlic– Minced fresh garlic cloves are always best, but you can use pre-made minced garlic from a jar as well.
  • 2.5 Cups Potatoes– I use Russet potatoes for this recipe because they get nice and tender, but not mushy. Peel and dice your potatoes into 1-inch cubes. You can also use Yukon gold potatoes for this recipe.
  • 1 Can Sweet Corn & 1 Can Creamed Corn You will need both a can of sweet corn and a can of creamed corn for this recipe.
  • 1/2 Cup Shredded Cheese– I used mild shredded cheddar cheese. Colby, Cheddar, and Mozzarella cheese melt the best.
  • 2 Cups Chicken Stock– You can use chicken stock or broth. If you don’t have broth, you can make it with 2 cups of water and 2 chicken bouillon cubes.
  • 1 Cup Whole Milk and 1 Cup Cream– You will need to use whole milk and heavy whipping cream.
  • 2 Tablespoons Cornstarch– This helps to thicken up your chowder.
  • 1/4 Teaspoon Paprika
  • 1 1/2 Teaspoons Black Pepper
  • 1 Tablespoon Worcestershire Sauce

Instructions

  1. Hit your sauté or sear button on your Instant Pot. Once it is hot, cook the chopped bacon until crispy. Place the crispy bacon on a plate and set it to the side.
  2. Either discard the bacon fat and add butter to the Instant Pot, or use the grease to sauté the onions and bell peppers for about 3-minutes. Next, add the garlic and continue to cook for 1-minute.
  3. Add the chicken breast pieces to your veggies. Sauté the chicken until it is fully cooked.
  4. Hit cancel. Then, add the chicken broth to the pot. Using a wooden spoon or spatula, scrape the bottom of the Instant Pot and remove any residue to prevent a burn notice during pressure cooking.
  5. Next, add the diced potatoes, fresh corn, paprika, pepper, and Worcestershire sauce to the pot. Mix everything well.
  6. Close the Instant Pot lid and put your pressure valve into the sealing position. Hit manual or pressure cook, and set the pot to high pressure for 6 minutes.
  7. When the Instant Pot beeps, move the pressure valve to the venting position to quickly release the pressure.
  8. Whisk your cornstarch and milk together until fully combined. Then, add the mixture and the heavy cream to your chowder. Stir well.
  9. Press the sauté or sear button, again. Allow the chicken chowder to simmer for 5-8 minutes to thicken the soup.
  10. Once the chowder has reached your desired consistency, hit cancel and add your cooked bacon and cheese. Stir until the cheese has fully melted.
  11. Pour the soup into bowls and serve while hot. Enjoy your delicious Instant Pot corn chowder with bacon! Top with extra cheese and green onions for something different!

Notes

  • Choose the Right Chicken: Opt for boneless, skinless chicken. It cooks evenly and shreds perfectly in the chowder.
  • Don’t Overfill Your Instant Pot: When adding ingredients, avoid filling the pot beyond two-thirds capacity for optimal pressure and even cooking.
  • Thicken the Chowder: To achieve the perfect consistency, thicken the chowder with a flour or cornstarch slurry after cooking.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 1282Total Fat: 91gSaturated Fat: 52gTrans Fat: 2gUnsaturated Fat: 33gCholesterol: 330mgSodium: 1114mgCarbohydrates: 70gFiber: 7gSugar: 21gProtein: 52g

Did you make this recipe?

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2 Comments

  1. Perfect for a cool winter meal. I substituted 2 cups of half and half and added more cornstarch which worked well. Thanks for sharing!

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