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Chicken Corn Chowder Recipe Instant Pot

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Instant Pot Chicken Potato Corn Chowder with Bacon (Pressure Cooker Recipe) PressureCooking
Instant Pot Chicken Potato Corn Chowder with Bacon (Pressure Cooker Recipe) PressureCooking from www.reddit.com
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Description

This chicken corn chowder recipe is a delicious and easy dinner that you can make in just 30 minutes! It’s made with potatoes, corn, chicken and lots of creamy goodness. This creamy soup is perfect for chilly nights and makes an easy dinner that the entire family will love. Plus, it’s made in the Instant Pot, so you don’t have to wait for it to slow cook or use the stovetop!

Prep Time

10 minutes

Cook Time

20 minutes

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 4 cups chicken broth
  • 3 cups potatoes, diced
  • 1 cup corn kernels, fresh or frozen
  • 2 cups cooked chicken, diced
  • 1/2 cup heavy cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Turn on the Instant Pot to the sauté setting. Add the olive oil, onion and garlic. Cook until the onions are softened, about 5 minutes.
  2. Add the flour and stir to combine. Cook for 1 minute.
  3. Add the chicken broth, potatoes, and corn. Stir to combine.
  4. Close the lid, seal the valve and set the pressure cooker to manual, high pressure for 10 minutes.
  5. When the cooking time is finished, let the pressure release naturally for 10 minutes and then release the remaining pressure. When the valve drops, carefully open the lid.
  6. Add the cooked chicken, heavy cream, salt and pepper. Stir to combine.
  7. Serve hot and enjoy!

Equipment

  • Instant Pot
  • Measuring Cups and Spoons
  • Wooden Spoon

Notes

This recipe can be easily doubled to serve a larger crowd. To make it in the slow cooker, follow the instructions up to step 4 and then transfer the mixture to a slow cooker and cook on low for 4-5 hours or on high for 2-3 hours.

Nutrition: Per Serving

  • Calories: 292 kcal
  • Carbohydrates: 24.7 g
  • Protein: 14.3 g
  • Fat: 15.3 g
  • Saturated Fat: 5.3 g
  • Cholesterol: 39 mg
  • Sodium: 707 mg
  • Potassium: 535 mg
  • Fiber: 2.8 g
  • Sugar: 3.8 g
  • Vitamin A: 306 IU
  • Vitamin C: 12 mg
  • Calcium: 63 mg
  • Iron: 2 mg

Recipe Tips

  • For a creamier soup, add an extra 1/2 cup of heavy cream.
  • If you don’t have chicken broth, you can use vegetable broth instead.
  • Substitute the potatoes with sweet potatoes for a different flavor.
  • Top the soup with shredded cheese, crumbled bacon, diced green onions or a dollop of sour cream.

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