Instant Pot Chicken Corn Chowder
Instant Pot chicken corn chowder is loaded with delicious ingredients and ready in a flash. Every bite is a creamy, delicious explosion of chicken, veggies, and a rich sauce.
If you love soups that leave you feeling full and satisfied, then this is the recipe for you. This chowder is rich, delicious, and hearty.
Instant Pot Chicken Corn Chowder
Chowder is one of my favorite soups, so I'm so glad I happened to make this one. I say "happened" because this recipe really came about because I happened to forget to buy clams when I was going to make clam chowder. I made this instead!
Ingredients
It only takes a handful of simple ingredients to make this recipe.
- boneless chicken breast
- bacon
- yellow bell pepper
- red bell pepper
- frozen corn
- red onion
- salt
- pepper
- chicken broth
- heavy whipping cream
- fresh spinach
Instructions
A few minutes and a few steps are all it takes to make this chowder.
Step 1: Add olive oil to your instant pot.
Step 2: Add chicken and 1 1/2 cups bacon. SAUTE for 5 minutes.
Step 3: Add red peppers, yellow peppers, red onion, frozen corn, salt, and pepper. SAUTE for an additional 5 minutes.
Step 4: Add 4 cups chicken broth and PRESSURE on HIGH for 7 minutes. Then quick release.
Step 5: When pressure is released, stir in heavy whipping cream and fresh spinach.
Step 6: Top with bacon and fresh spinach before serving.
OPTIONAL: If you choose to thicken your chowder a bit more, switch your instant pot to SAUTE. While the chowder is coming to a boil, in a glass, add 2 tablespoons cornstarch to 1/2 cup water and stir until all lumps are gone. When the chowder is at a slow boil, slowly stir in the cornstarch mixture. Continue to boil for 2 minutes or until chowder thickens.
Equipment
It only takes a few simple pieces of kitchen equipment to make this recipe.
- Measuring cups and spoons
- Knife
- Cutting board
- Spoon
- Instant pot
Substitutions
Half and Half: If you don't have heavy cream, half and half will work.
Any Onion: I prefer red onions in this dish, but any onion will work, really.
Options
Looking for ways to change up this instant pot chicken corn chowder? Here are some suggestions.
Spicy: Add red pepper flakes for a kick of heat.
Celery and Garlic: Add celery and garlic for a flavor base that features the trinity of cooking.
Tips:
- For easy eating, cut the chicken breasts into pieces that are on the smaller side.
- Dice all the vegetables to the same size for even cooking.
- If you choose to use cornstarch to thicken the chowder more, be sure you thoroughly mix the cornstarch and water before adding it to the chowder.
More Chicken Recipes
FAQ
It will keep in the refrigerator for up to 3 days.
No. The cream will separate when it's defrosted and reheated.
Put the leftovers in a pot and heat on the stove over medium-low heat until heated through.
Instant Pot Chicken Corn Chowder
Ready to cook this instant pot chicken corn chowder? Then print the recipe card below.
Instant Pot Chicken Corn Chowder
Instant Pot chicken corn chowder is rich, creamy, and delicious. It's also ready in a snap. It's a great weeknight meal.
Ingredients
- 2 cups chopped skinless, boneless chicken breast
- 2 cup chopped bacon, divided
- 1/2 cup chopped yellow bell pepper
- 1/2 cup chopped red bell pepper
- 12 oz frozen sweet corn
- 1/2 cup diced red onion
- 1 tsp salt
- 1/2 pepper
- 4 cups chicken broth
- 2 cups heavy whipping cream
- 1 cup chopped fresh spinach
Instructions
- Add olive oil to your instant pot.
- Add chicken and 1 1/2 cups bacon. SAUTE for 5 minutes.
- Add red peppers, yellow peppers, red onion, frozen corn, salt, and pepper. SAUTE for an additional 5 minutes.
- Add 4 cups chicken broth and PRESSURE on HIGH for 7 minutes. Then quick release.
- When pressure is released, stir in heavy whipping cream and fresh spinach.
Top with bacon and fresh spinach before serving. - OPTIONAL: If you choose to thicken your chowder a bit more, switch your instant pot to SAUTE. While the chowder is coming to a boil, in a glass, add 2 tablespoons cornstarch to 1/2 cup water and stir until all lumps are gone. When the chowder is at a slow boil, slowly stir in the cornstarch mixture. Continue to boil for 2 minutes or until chowder thickens.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 373Total Fat 30gSaturated Fat 16gTrans Fat 1gUnsaturated Fat 11gCholesterol 119mgSodium 1135mgCarbohydrates 5gFiber 1gSugar 3gProtein 21g
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