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A bowl of chicken corn chowder topped with bacon pieces and chives.
5 from 1 vote

Instant Pot Chicken Corn Chowder

This Instant Pot chicken corn chowder tastes like it has simmered for hours thanks to the magic of pressure cooking. Fresh corn really shines in this creamy delicious recipe.
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 6
Calories: 619 kcal

Ingredients

Instructions

  • Turn instant pot to saute mode. Add the bacon pieces to the pot. Cook until crispy, stirring occasionally. Remove the cooked bacon from the pot and place it on a paper towel lined plate. Discard all but 2 Tablespoons of the bacon grease.
    6 ounce (170 g) Bacon
  • Return the instant pot to saute mode. Add the diced onion and jalapeno to the pot with the remaining bacon grease. Saute until softened, about 5 minutes.
    1 Cup (150 g) Yellow Onion, 1 (44 g) Jalapeno
  • Add the minced garlic to the sauteed vegetables and cook for 1 minute more, stirring constantly.
    4 cloves (16 g) Garlic
  • If there are any bits of food stuck to the bottom of your instant pot, pour 1 cup of the chicken broth in and use a spatula to scrape the bottom. Cancel the cook setting on the instant pot.
    4 Cups (1000 ml) Gluten Free Chicken Broth
  • Add the potatos, corn, salt and pepper to the pot. Pour the remaining chicken broth into the instant pot. Stir well.
    1 pound (454 g) Potatoes, 3 Cups (435 g) Corn, 1 teaspoon Salt, ¾ teaspoon Black Pepper
  • Place the lid on and turn the valve to the sealed position. Cook on manual high pressure for 10 minutes. Once the cook time has elapsed quick release the pressure.
  • Remove 2 cups of cooked potatoes and corn from the soup. Add them to a blender and puree until they are a liquid. Pour the pureed vegetables back into the soup.
  • Turn the saute mode on again. Combine the gluten free flour, non-dairy milk and cream together in a measuring cup. Pour into the soup. Stir together.
    ¼ Cup (37 g) Gluten Free 1-to-1 Flour Blend, 1 Cup (250 ml) Plant Based Cream, ½ Cup (125 ml) Non Dairy Milk
  • Add the cooked chicken and bacon to the chowder. Stir well. Simmer on saute mode until the chicken is heated through and the chowder has thickened a little. Add more salt and pepper to taste.
    1 pound (454 g) Cooked Chicken
  • Serve warm topped with crispy bacon pieces, green onions or cheese.

Notes

CHICKEN: If you prefer to use raw chicken, place 1 pound of boneless skinless chicken breast in the instant pot along with the potatoes and corn.  It will cook through in the same time as the potatoes.  Once cooked, remove the chicken from the pot and cut or shred it into bite sized pieces.
STORAGE: Store leftover chicken corn chowder in an airtight container in the refrigerator for up to 4 days.  I do not recommend freezing this chowder.