Instant Pot Creamy Chicken Corn Chowder (Dairy-Free) | Real Food Whole Life

Instant Pot Creamy Chicken Corn Chowder (Dairy-Free)

August 21, 2018 (Updated on July 8, 2021)

Simple, healthy, and totally delicious, Instant Pot Creamy Chicken Corn Chowder (Dairy-Free) is a delicious one-pot recipe everyone will love!

Oh my gosh, you guys, this recipe!

I love it for so many reasons, not the least of which is how completely simple it is to throw together, plus the fact that you likely have most of the ingredients on hand already.

After our air conditioner went out in the midst of a month-long heatwave this summer (yep, that happened), I’ve also come to love that making this recipe doesn’t heat up the house!

You, of course, can make this recipe anytime of year, as it would make for a lovely summer supper or just the thing to curl up with on a cold winter evening.

Fresh corn really shines here, so if you have it in abundance I highly recommend putting it to use in this recipe.

Frozen works just as well, though, so if you don’t have fresh or just don’t want to deal with cutting off the kernels it’s a great option–just avoid the canned stuff, as the consistency won’t hold up well during the cooking process.

Coconut milk (the kind in the can) also adds a lucious creaminess to this chowder without the need for heavy cream.

Look for it in the Asian foods section of your local market.

Just be sure to use the full-fat variety for a good dose of healthy fats plus a satisfying texture.

The natural sweetness from the corn and sweet potatoes makes this one a hit with kids too, and you can always balance out the sweet with a good dose of hot sauce to top things off for yourself.

And, if you’re looking for a vegetarian crockpot variation, head over to this recipe for all the details.

I hope you’ll make this one soon. If you do, be sure to share it on Instagram and tag me at @realfoodwholelife so I can see!

Now, let’s make some Instant Pot Creamy Chicken Corn Chowder!


Recipe & Kid Friendly Adaptations

1 | Pull the chicken out, chop it, and serve it separately on the side (instead of adding it back to the pot) for kids who like a smoother texture when it comes to chowder.

2 | Make it vegetarian by skipping the chicken and using vegetable stock instead of chicken.

3 | Double the chicken if you like a super hearty chowder.


This Recipe Is

gluten-free, dairy-free, egg-free, mayo-free, nut-free, and soy-free


Tools to Make Instant Pot Creamy Chicken Corn Chowder (Dairy-Free)

6-Quart Instant Pot
Organic Coconut Milk
Organic Turmeric Powder


Pin the Image Below To Save Instant Pot Creamy Chicken Corn Chowder (Dairy-Free) to Pinterest for Later!

5 from 3 votes

Instant Pot Creamy Chicken Corn Chowder (Dairy-Free)

Yield 6 -8

Simple, healthy, and totally delicious, Instant Pot Creamy Chicken Corn Chowder (Dairy-Free) is a delicious one-pot recipe everyone will love!

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion finely chopped
  • ½ teaspoon turmeric powder
  • 2 medium russet potatoes peeled and chopped into 1-inch pieces (about 4 cups)
  • 2 large sweet potatoes peeled and chopped into 1-inch pieces (about 4 cups)
  • 3 cups sweet corn kernels fresh or frozen, defrosted, divided
  • 3 garlic cloves roughly chopped
  • 1 teaspoon kosher salt divided
  • 2 pounds boneless skinless chicken breasts or thighs
  • 1 quart vegetable or chicken broth
  • 1 cup full-fat coconut milk from a can
  • 1 tablespoon white wine vinegar or substitute fresh lemon juice
  • Chopped basil and scallions optional
  • Hot sauce optional

Instructions

  • Add the olive oil to an electric pressure cooker. Turn to saute, add the onion and ¼ teaspoon salt and saute for 7 minutes, stirring occasionally.
  • Add the turmeric, potatoes, sweet potatoes, 1 cup corn, garlic, ¾ teaspoons salt, chicken, and broth, stirring to combine.
  • Secure the lid, select the manual setting, and set it to high pressure for 15 minutes.
  • When the pressure cooker timer is done, quick release the pressure.
  • Carefully remove the chicken and shred with two forks or chop into bite sized pieces. Set aside.
  • With an immersion blender, blend the chowder in the pressure cooker until creamy. If you don’t have an immersion blender, carefully ladle the soup, in batches, into a blender and blend until smooth. Return the blended mixture back to the pressure cooker.
  • Add the coconut milk, vinegar, remaining 2 cups corn, and shredded chicken, stirring to combine. Taste and add additional salt or vinegar to taste.
  • Serve with basil, scallion, and hot sauce if you like.

Notes

If you’re looking for a vegetarian crockpot variation, head over to this recipe for all the details.

Pull the chicken out, chop it, and serve it separately on the side (instead of adding it back to the pot) for kids who like a smoother texture when it comes to chowder.

Make it vegetarian by skipping the chicken and using vegetable stock instead of chicken.

Double the chicken if you like a super hearty chowder.


did you make this recipe?Mention @realfoodwholelife or tag #realfoodwholelife!

12 comments to " Instant Pot Creamy Chicken Corn Chowder (Dairy-Free) "

  • Caroline

    Would this recipe work in a crockpot? I don’t have an instant pot.

    • Robyn Downs

      Hi Caroline, yes! I have a crockpot variation linked at the bottom of the recipe. Just note that that recipe is vegetarian. You can make it chicken corn chowder by adding 1 1/2 pounds boneless skinless chicken breasts or thighs with all the ingredients (just as in this recipe), then remove after it’s cooked, shred with two forks, blend the soup, then add the chicken back. Hope you enjoy!

      You can also find it here: https://realfoodwholelife.com/blog/slow-cooker-creamy-potato-corn-chowder-dairy-free-recipe

      • Kelsey Eastman

        5 stars
        A great big thanks to you for this recipe! I love it. It’s hearty and so very creamy. I live in Eastern Oregon and we have had temps in the 100’s, so I was looking for a soup that I could use my pressure cooker for. I followed your recipe exactly, and the texture is so rich and …. perfect. I tried out Japanese sweet potatoes for the first time – I love all things sweet potato. Fresh corn isn’t available right now, so I used frozen that came from Azure Standard. That’s where most all of my ingredients came from. (I guess that’s a plug for Azure Standard). The ingredients blended into an ultra creamy and hearty pot of goodness. I love it and will definitely make it again.

        • Robyn Downs

          Kelsey, yay, so happy to hear you enjoyed this one and that you were able to keep your kitchen cool in this wild heat wave! Cheers!

  • Melissa

    I love the vegetarian crock pot version, and this was my first instant pot recipe. So good and satisfying! Thanks for the great recipes!

  • Donna August

    I just made this and it’s my favorite soup recipe I’ve tried in a long time. So delicious and filling. I used fire-roasted frozen corn because that’s all they had at the store- it was a good sub. I also think the basil and hot sauce are a must vs. optional- the flavor they add brings it up to a whole different level. This recipe will be in my regular rotation. Thank you!

    • Robyn Downs

      Donna, so glad you enjoyed this one! Thanks for sharing your feedback on the basil and hot sauce!

  • Jim

    5 stars
    New family favorite

  • Melanie

    5 stars
    My daughter is dairy intolerant and this is her favorite chowder recipe ever! It is so creamy and hearty. I love that it is super easy to make. This is definitely in our regular dinner rotation!

    • Robyn Downs

      Oh yay, so glad you and your family are enjoying this one! It’s a favorite around here as well. 🙂

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If you love this recipe it would mean SO MUCH if you gave it a star rating and left a comment. Your feedback helps me create more recipes you'll love, and helps others find my recipes online. Thanks so much for your feedback! —Robyn

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