Instant Pot + Crockpot Sunshine Lemon Chicken Chowder | Real Food Whole Life

Instant Pot + Crockpot Sunshine Lemon Chicken Chowder

Light, healthy, and bursting with flavor, Instant Pot + Crockpot Sunshine Lemon Chicken Chowder makes for an easy weeknight dinner.

“I made this for dinner today, and my husband said it’s the best new recipe I’ve made lately! Even the kids ate it!” -Stacie

It’s summer here in the Pacific Northwest and that means alllllllll the sun and fun and outdoor time.

I find myself with a newly “graduated” kindergartener, and we plan to soak up every last ounce of warm weather before she heads back to first grade in the fall.

To be honest, though, I don’t feel much like cooking as soon as the weather starts to warm.

The truth is, during the longest days of the year I crave simplicity, both in food and life.

Grilled protein & veggies or thrown together salads do the trick most nights, especially when we have fresh produce growing right in our backyard.

The exception to my no-cook summer rule? Simple meals in the Instant Pot and Crockpot.

I love the ease of throwing everything in the pot, giving it a good stir, popping on the lid, and walking away.

Bonus points for the fact that neither heats up the kitchen, so you can enjoy a nourishing meal even during the hottest days of summer.

This recipe for Sunshine Lemon Chicken Chowder is just the thing for easy, breezy summer cooking, with its light, bright flavors.

The chowder is super nourishing, too, and a hit of turmeric adds a burst of color and natural anti-inflammatory properties.

I’ve used coconut milk to add a creamy consistency, but don’t worry, it doesn’t add a strong coconut flavor. You can swap in cream if you prefer.

I hope you’ll add this one to your dinner list soon. Now, let’s make some Instant Pot + Crockpot Sunshine Lemon Chicken Chowder!


Recipe Adaptations

1 | Not into lemon? Simply skip it. Or, add more if you like the tang.

2 | Swap different fresh herbs to sprinkle on top. Dill, chives, or basil would be a lovely addition.

3 | Don’t have or don’t want to use coconut milk. Heavy cream will work in its place.


Tools to Use For the Recipe

Programmable 6-Quart Crockpot

6-Quart Instant Pot Pressure Cooker

Organic coconut milk

My Favorite Cutting Board

8-inch chef knife


This Recipe Is…

gluten-free, dairy-free, egg-free, mayo-free, nut-free, grain-free, soy-free and whole30 friendly


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Instant Pot + Crockpot Sunshine Lemon Chicken Chowder

  • Yield: 4-6 1x


Description

Light, healthy, and bursting with flavor, Instant Pot + Crockpot Sunshine Lemon Chicken Chowder makes for an easy weeknight dinner.


Scale

Ingredients

2 tablespoons olive oil

1 medium yellow onion, finely chopped

1 teaspoon kosher salt, divided

½ teaspoon turmeric

1 cup chopped celery

1 ½ pounds baby potatoes, halved or quartered

1 small head cauliflower, separated into florets

4 cups chicken stock

1 ½ pounds boneless, skinless chicken breasts or thigh

12 tablespoons freshly squeezed lemon juice

⅓ cup full fat coconut milk (from a can)

Chopped fresh parsley and freshly ground pepper to taste


Instructions

Instant Pot Instructions

  1. 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.
  2. Add the turmeric, stirring until fragrant.
  3. Add the celery, potatoes, cauliflower, and ¼ teaspoon salt, stirring to combine. Add the chicken stock, chicken, and remaining ½ teaspoon salt, stirring until well combined.
  4. Secure the lid, select the manual setting, and set it to high pressure for 20 minutes.
  5. When the pressure cooker timer is done, quick release the pressure.
  6. Remove the chicken,  and shred or chop into bite sized pieces. Add back to the pressure cooker, along with the lemon juice and coconut milk, stirring to combine. It’s okay if the cauliflower breaks apart, it will add texture and body to the chowder. Taste, adding additional salt, pepper, lemon juice, or parsley if desired.

Crockpot Instructions

  1. Add the olive oil to a medium pan over medium heat. Add the onion and ¼ teaspoon salt, cooking until soft, stirring occasionally, about 5 minutes.
  2. Add the turmeric, stirring until fragrant. Carefully transfer the onion mixture to a 6-quart slow cooker
  3. Add the celery, potatoes, cauliflower, and ¼ teaspoon salt, stirring to combine. Add the chicken stock, chicken, and remaining ½ teaspoon salt, stirring until well combined.
  4. Cover and cook on high for 4 hours, or low for 6, or until the chicken is cooked through and the vegetables are tender.
  5. Remove the chicken,  and shred or chop into bite sized pieces. Add back to the slow cooker, along with the lemon juice and coconut milk, stirring to combine. It’s okay if the cauliflower breaks apart, it will add texture and body to the chowder. Taste, adding additional salt, lemon juice, parsley or pepper if desired.

Notes

Not into lemon? Simply skip it. Or, add more if you like the tang.

Swap different fresh herbs to sprinkle on top. Dill, chives, or basil would be a lovely addition.

Don’t have or don’t want to use coconut milk. Heavy cream will work in its place.

 

26 comments to " Instant Pot + Crockpot Sunshine Lemon Chicken Chowder "

  • Alexis

    Is that 1 cup chopped celery?

  • Laura

    Made this last night and it was delicious! Thanks for another great recipe 🙂

  • Stacie

    I made this for dinner today, and my husband said it’s the best new recipe I’ve made lately! Even the kids ate it!

  • This sounds so yummy! Question — what is the reasoning behind sautéing the onions on the stovetop before putting them in the crockpot? I’ve never done that before! Normally I just throw everything in the crockpot and wa-la! Haha!

    • Robyn Downs

      Sami, you can totally throw them in raw if that’s easier. Sauteing brings out a depth of flavor in the onions and add flavor to the chowder, but you can skip that step if you prefer. Hope you enjoy!

  • Dani

    Looks awesome! Do you think taking out the potatoes and subbing more cauliflower would be a mistake? Wanting to make for my mom who is diabetic!

    • Robyn Downs

      Dani, the potato definitely adds body and thickness, but it will still taste great if you cut back on the potato and bump up the cauli to reduce the carb load. How sweet of you to make this for your mom! I hope you both enjoy.

  • Megan

    I can’t wait to make this later in the week! Have you had any experience freezing the leftovers? I wasn’t sure how the broccoli would hold up

    • Robyn Downs

      Hey Megan, yes, this one freezes well. It separates a little, but comes back together with a good stir. Hope you enjoy!

  • Carol

    We are trying to eat less meat. I added an extra cup of potatoes and an extra cup of cauliflower to replace the chicken and we love it. I make it at least once a month now as part of our recipe rotation.

    • Robyn Downs

      Lovely, Carol, love that you adapted this one to be meat free. I bet you could throw in a can or two of rinsed and drained chickpeas if you want to bump up the plant based protein, too!

  • Leah

    Made this for dinner tonight in the crockpot. Super easy and very good! I like a strong lemon flavor so I added the juice of two lemons. Yummy!

  • Laura

    This was a great recipe for this Instant Pot newbie. I love that I can use frozen chicken and everything is done in under 45mins! I think this soup will be great in summer because it is not overly heavy.

  • Erica Hodges

    I have loved all your instant pot soups! We make one every Sunday now and it is wonderful. Question- how do I be less wasteful with the coconut milk? What do you do with the rest of the can? I ran into this with the chicken pot pie soup as well (which was AMAZING!) thanks!

  • Zach Dawson

    Hello! I haven’t made the recipe yet, but I was wondering if there was anything a little lighter/healthier that I could use instead of the full fat coconut milk/heavy cream? I think this recipe would be a hit with my girlfriend, but she is a little hesitant when it comes to those ingredients.
    Thanks!

    • Robyn Downs

      Hi Zack, the plant fat in the coconut milk is a healthy fat, so I wouldn’t skip it. Of course, you can skip it altogether, but the soup won’t be as rich or filling/satisfying. Hope that helps!

  • Hailey

    Do you know what the calorie count is for this?

    • Robyn Downs

      Hi Haley, we do real food around here so no calorie counts. You can always enter the recipe info into an online calorie counter if that’s important to you.

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