easy instant pot burrito bowls recipe

reader reviews

“This was my first instant pot recipe. So good and satisfying!” - Melissa “New family favorite!” - Jim “My favorite soup recipe I’ve tried in a long time. So delicious & filling. This recipe will be in my regular rotation. Thank you!” - Donna

ingredients:

olive oil onion turmeric powder potatoes sweet potatoes corn garlic salt chicken breasts (or thighs) chicken broth canned coconut milk (or heavy cream) white wine vinegar optional: chopped basil and scallions hot sauce

about this recipe

gluten-free dairy-free meal prep friendly

Flavorful and super nourishing, this Instant Pot Chicken Corn Chowder recipe is a simple one-pot meal everyone will love. It can easily be made vegetarian and vegan, or even adapted for the slow cooker too!

STEP 1:

Add the olive oil to an electric pressure cooker. Turn to sauté, add the onion & salt. Sauté for 7 minutes, stirring occasionally.

STEP 2:

Add turmeric, potatoes, sweet potatoes, corn, garlic, salt, chicken & broth, stirring to combine. Secure the lid, select the manual setting, and set it to high pressure for 15 minutes.

STEP 3:

When the pressure cooker timer is done, quick release the pressure.

STEP 4:

Carefully remove the chicken and shred with two forks or chop into bite sized pieces. Set aside.

STEP 5:

With an immersion blender (or ladling in bathes into a blender) blend the chowder in the pressure cooker until creamy. Return the blended mixture back to the pressure cooker.

STEP 6:

Add the coconut milk, vinegar, remaining corn, and shredded chicken, stirring to combine. Taste and add additional salt or vinegar to taste!

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