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Top down view of a white bowl filled with instant pot chicken corn chowder with a striped blue napkin and spoon set on the side.

Instant Pot Chicken Corn Chowder

Print Recipe
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 mins
Cook Time 50 mins
Total Time 1 hr 5 mins
Servings 6
Calories 530

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion finely chopped
  • ½ teaspoon turmeric powder
  • 4 cups chopped Yukon Gold potatoes (or other waxy yellow potato)
  • 4 cups peeled and chopped sweet potatoes
  • 3 cups fresh or frozen defrosted sweet corn kernels
  • 3 garlic cloves minced or finely grated
  • 1 teaspoon kosher salt divided
  • 2 pounds boneless, skinless chicken breasts or thighs
  • 1 quart chicken broth
  • 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 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

Nutrition information calculated using chicken breasts and white wine vinegar, and without including the optional toppings.
If you’re looking for a vegetarian crockpot variation, head over to this Slow Cooker Creamy Potato Corn Chowder recipe for all the details.
Make it vegetarian by skipping the chicken and using vegetable stock instead of chicken.
For more ingredients & modifications, see the full blog post above.

Nutrition

Calories: 530kcal | Carbohydrates: 61g | Protein: 40g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 795mg | Potassium: 1751mg | Fiber: 8g | Sugar: 9g | Vitamin A: 12665IU | Vitamin C: 39mg | Calcium: 70mg | Iron: 4mg