This Instant Pot Chicken Corn Chowder is a hearty soup is made with chicken and corn, along with potatoes for additional texture and flavor. It’s a great way to use your Instant Pot or pressure cooker so that you can have dinner on the table in 30 minutes!
I hate to sound like an informercial, but with the Instant Pot, you can make amazing meals in minutes.
Chicken Corn Chowder
When the weather starts to turn cooler, nothing is more comforting than a bowl of warm soup.
Soups and chilis, in particular, taste like they’ve been cooking for hours when you cook in an electronic pressure cooker.
If you want your family to think you’ve been slaving away in the kitchen, I’m not gonna tell. But seriously, it’s a gadget that makes cooking easier and I love my Instant Pot.
This recipe for chicken corn chowder is perfect for a chilly day when you don’t want to spend too much time cooking in the kitchen. We have other things to do, I know.
Ingredients in Instant Pot Corn Chowder with Chicken
This Instant Pot recipe uses basic ingredients from the grocery store, so don’t let the long-ish ingredient list intimidate you. I’m here to walk you through it all, including shortcuts you can take!
bacon – if you have cooked bacon in your freezer, you can skip step 1, or for another shortcut, you can use precooked bacon bits
chicken, boneless skinless chicken breasts
red bell pepper
chicken stock – store bought or homemade chicken broth
potato – I used Russet potatoes. but red potatoes or Yukon gold potatoes work, too.
sweet corn – the recipe calls for canned corn kernels but if you have fresh corn or frozen corn, use them! I still have frozen sweet corn in my freezer that is perfect for this soup
spices – paprika, black pepper
Worcestershire sauce – I can’t say it but I’ll use it to layer flavor here
dairy, and lots of it – it’s a dairy party with whole milk, heavy whipping cream and cheddar cheese (I used mild cheddar)
cornstarch – for thickening
How to Make the Best Chicken Corn Chowder
The beauty of making this soup in the Instant Pot is that everything can cook in one pot, which means less mess and fewer dishes. Everything you need to know is in the handy dandy recipe card below.
Shortcuts and Cooking Tips
Want to fast track your way to creamy corn chowder?
- Use bacon bits or frozen cooked bacon to shave off precious time
- Use rotisserie chicken and add the cooked chicken to the finished soup
- This recipe calls for a 6-quart Instant Pot.
- Keep in mind the cooking time does not include time for the pot to come to pressure, about an additional 10 minutes.
- The cooking time may vary depending on the size of your chicken breasts.
What to serve with Chicken Corn Chowder
Honestly, this soup slash stew combo is a complete meal the whole family can enjoy by itself. We seem to always have buttermilk cornbread muffins or saltine crackers every time a bowl of soup hits our dining room table.
More Instant Pot Soups you’ll love
I hope you love this creamy chicken corn chowder! Please leave a recipe review or comment below so I can see what you think!
- 6 strips bacon, chopped
- 2 Tablespoons unsalted butter
- ½ white onion, chopped
- 2 Tablespoons minced garlic
- 2 ½ cups chicken, boneless skinless breasts cut into 1-inch cubes
- ½ cup red bell pepper, chopped
- 2 cups chicken stock
- 2 ½ cups potato peeled & diced into 1-inch cubes. (I used Russet potatoes)
- 15 ounce can sweet corn
- 15 ounce can creamed corn
- ¼ tsp paprika
- 1 ½ teaspoon black pepper
- 1 Tablespoon Worcestershire sauce
- 1 cup whole milk
- 1 cup heavy whipping cream
- 3 Tablespoons cornstarch
- ½ cup cheddar cheese, shredded (I used mild cheddar)
- Turn your Instant Pot to sauté mode. Once it's hot, add in your chopped bacon. Use a wooden spoon to sauté until the bacon is crisped. Use a slotted spoon to transfer the cooked bacon to a paper towel covered plate. Discard the bacon fat.
- Keep the Instant Pot on Saute and add butter. Melt the butter, then add onion and bell peppers. Sauté onion and peppers for about three minutes, stirring occasionally until they soften and begin to become translucent. Add in your garlic and sauté with the onions for 30-60 seconds, taking care not to burn the garlic.
- Add the diced chicken to the pot and cook for 3-4 minutes.
- Add the chicken broth, using a flat bottomed wooden spoon to scrape the bottom of the pot to remove any browned bits. This will add flavor and also keep you from getting a burn notice.
- Cancel the saute function and add potatoes, corn, paprika, black pepper, and Worcestershire sauce. Stir to combine. .
- Close the lid on the Instant Pot and seal. Cook on high pressure for six minutes.
- Once the instant pot is done cooking, do a quick release and open the valve to release pressure.
- In a small bowl, whisk together the cornstarch into the milk. (this is called a slurry and acts as the thickener for your soup to help make it creamy)
- Stir in heavy cream. Turn your Instant Pot to sauté and allow it to simmer for 5 to 8 minutes or until thickened.
- Add the bacon and cheese. Stir to combine and continue to stir until the cheese is melted.
* I used Russet potatoes. but red potatoes or Yukon gold potatoes work, too.
Keep in mind the cooking time does not include time for the pot to come to pressure, about an additional 10 minutes.
Amount Per Serving: Calories: 640Total Fat: 33gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 134mgSodium: 674mgCarbohydrates: 56gFiber: 5gSugar: 12gProtein: 33g