Instant Pot Chicken Corn Chowder

Flavorful and super nourishing, this Instant Pot chicken corn chowder is a simple one-pot meal everyone will love. Naturally dairy-free and can easily be made vegetarian & vegan, too!

Course Main Course, Soup

Cuisine American

Diet Gluten Free

Keyword Instant Pot, instant pot chicken corn chowder, Pressure Cooker

Prep Time 15

Cook Time 50

Total Time 1 5

Servings servings

Calories 530

Author Robyn Conley Downs

Equipment

Instant Pot

Ingredients

1 tablespoon olive oil
1 medium onion, finely chopped
1 teaspoon kosher salt, divided
½ teaspoon turmeric powder
4 cups Yukon Gold potatoes, chopped (or other waxy yellow potato)
4 cups sweet potatoes, peeled and chopped
3 cups fresh or frozen-defrosted sweet corn kernels, divided
3 cloves garlic, minced or finely grated
2 pounds boneless, skinless chicken breasts (or thighs)
1 quart chicken stock
1 cup full-fat coconut milk (or heavy cream)
1 tablespoon white wine vinegar (or 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 of the salt and saute for 7 minutes, stirring occasionally.
Add the turmeric, potatoes, sweet potatoes, 1 cup of the corn, garlic, ¾ teaspoons of salt, chicken, and stock, 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 of 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

Vegetarian: Leave out the chicken & swap in vegetable stock.
Storing: This chowder keeps well in the fridge for up to 3-4 days, in a sealed container. This recipe also freezes well.

Nutrition