on Jan 06, 2022 I know I’m going a little over the top with another Instant Pot recipe coming immediately after my Chipotle Chili that I shared a few days ago, but I can’t stop myself. I love the concept of an electric pressure cooker and how it takes the guesswork out of cooking and is making my cold, winter life so much easier. Because really I’d rather be snuggling under a comforter than standing in the kitchen in the cold.
Amazing Instant Pot Chowder
I have always always made corn chowder on the stovetop and it can take a while to simmer so that there is enough flavor from the corn, and the potatoes and chicken are cooked. But just making this in an electric pressure cooker gave me an extra half hour to myself. I was afraid the result may not be the same. What if its not as creamy? Or its not flavorful? But surprise, surprise! This tastes exactly like the corn chowder I’ve made before, and the potatoes are cooked perfectly.
Ingredients You’ll Need
This recipe has a short and simple list of ingredients. Here’s everything you’ll need:
Corn: Use corn kernels – fresh, tinned or frozen. If using frozen, thaw them by soaking them in room temperature for 5-10 mins Chicken: Boneless, skinless chicken breasts or thighs both work for this recipePotatoes: Peeled and cut into 1 inch cubesJalapenos: For a nice hit of spice. I prefer using fresh jalapeno, but in a pinch brined jalapeno also worksBacon: Fat and flavour. Oh so much flavour!All-Purpose Flour or Maida: For thickening the soup in the end. Its whisked with cream to add that perfect creamy consistency in the endThyme: I prefer using dried thyme in this recipe because I always have it on hand. Sub with dried rosemary or an all-purpose Italian seasoning mix
How to make Instant Pot Chicken Potato Corn Chowder
- Use the manual setting to cook the chowder for 10 minutes. After 10 minutes, use quick release by turning the valve to venting with the back of a spoon.
- Turn on the saute function (switch to normal heat) and bring the soup to a simmer. Whisk together cream and flour and add it to the soup. Keep stirring the soup till it comes to a boil.
- Simmer for 4-5 minutes till the soup thickens and turn off the Instant Pot. Mix in the bacon, add some chopped chives. If the soup is too thick, add a little water, milk or broth to it to adjust the consistency.
- Serve this Instant Pot chicken potato corn chowder hot, topped with bacon and chives. The soup can be refrigerated for up to 4 days.
Richa’s Top Tips To Make The Best Chicken Potato Corn Chowder
Let’s just say I’m happy I have a big batch of this instant pot chicken potato corn chowder in the fridge right now that will double up as a delicious lunch too. This is a recipe that only gets better with time and makes perfect leftovers!
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