Instant Pot Chicken Corn Chowder (Stovetop Instructions Included) with Video 🎥

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This is the best Instant Pot Chicken Corn Chowder recipe! The soup is so delicious, hearty, creamy, and loaded with flavors! It is so easy and quick to make. It will make you want to ditch takeout for good!

Instant Pot Chicken Corn Chowder

Today, you will learn how to make the best creamy soup ever! This Instant Pot Chicken Corn Chowder is absolutely tasty! The soup has the perfect balance of creaminess. It’s so rich but not heavy. It also has the right amount of sweetness and saltiness. It’s both filling and satisfying.

Best of all, this pressure cooker chicken corn chowder soup is only cooked for 5 minutes at high pressure! A great soup recipe that you can enjoy all-year-round!

The recipe also works well using a Ninja Foodi or a stovetop. Don’t worry, just keep reading because I’ll show you how the complete cooking instructions for each way on the recipe card below.

This chicken chowder tastes great so you may want to double the recipe so everyone can have seconds! You can serve this by itself or as a side item.

Check Out More Delicious Instant Pot Soup Recipes:

• INSTANT POT CAULIFLOWER SOUP (LOW-CARB)
• INSTANT POT CHICKEN CORN CHOWDER (STOVETOP
• INSTANT POT BLACK-EYED PEA SOUP WITH HAM HOCK AND SPINACH
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• INSTANT POT POTATO LEEK SOUP (NO FLOUR ADDED)
• INSTANT POT PEA SOUP – VEGETARIAN!
• INSTANT POT ROOT VEGETABLE SOUP
• INSTANT POT POTATO SOUP WITH BACON!
• INSTANT POT GREAT NORTHERN BEAN SOUP
• INSTANT POT ITALIAN SAUSAGE KALE SOUP
• PRESSURE COOKER PUMPKIN SOUP

Instant Pot Chicken Corn Chowder Ingredients:

This Instant Pot Chicken Corn Chowder is made with chicken breast and other ingredients that you can easily find in your pantry. It’s loaded with corn, cream-style sweet corn and flavored with onion, garlic, celery, jalapeno, thyme, paprika, chicken broth, and heavy cream.

I used unsalted canned corn, feel free to use frozen corn or fresh corn kernels as a substitution ingredient.

Best Chicken Corn Chowder Recipe without Potatoes or Flour:

The soup is thickened without using a thickening agent such as flour or starch. It’s also made without using potatoes! You are going to love this chowder because it isn’t loaded with those extra carbs that our bodies don’t need!

CHECK OUT THESE DELICIOUS INSTANT POT RECIPES:

• INSTANT POT RISOTTO
• INSTANT POT GARLIC PARMESAN CHICKEN WINGS (NINJA FOODI + OVEN-BAKED INSTRUCTIONS)
• DRY RUB CHICKEN WINGS (OVEN-BAKED/INSTANT POT/NINJA FOODI)
• KOREAN BBQ WINGS (INSTANT POT + OVEN-BAKED INSTRUCTIONS)
• INSTANT POT CHICKEN WINGS WITH BUFFALO SAUCE
• INSTANT POT GOULASH
• INSTANT POT QUESO DIP RECIPE
• INSTANT POT HAMBURGER HELPER
• INSTANT POT CARNITAS – MEXICAN PULLED PORK
• INSTANT POT BEEF STROGANOFF
• INSTANT POT BRISKET AKA PULLED BEEF FOR SLIDERS!
• INSTANT POT BEEF SHORT RIBS – BONELESS!

Best Toppings for Chicken Corn Chowder:

I topped this chowder with fresh chopped green onion and crispy bacon. Feel free to serve this soup with some crackers or a slice of sourdough bread! Yum!

What about cheese? Well, it’s absolutely an optional ingredient. If you are a big fan of cheesy soup, then feel free to add some cheese before serving. The best cheese to use to make cheesy chowder is cheddar, pepper jack or Monterey jack. I personally skipped the cheese because the soup has already packed with complex flavors.

How to Make Instant Pot Chicken Corn Chowder Soup Recipe:

As I mentioned above, this chowder is very easy and quick to make! It only requires 5 minutes of cooking time at high pressure. In addition to that, you need to cook the onion for about 6-7 minutes along with celery, garlic, and jalapeno. Sauteed onion is a very important addition to make a good soup base. It adds a level of taste to the soup that I just love.

There are 3 important cooking steps to follow:

·  First, saute the soup base ingredients until translucent and fragrant. This process should take about 7 minutes.

·  Second, add the broth, corn, and chicken then cook at high pressure, set for 5 minutes.

·  Third, do a quick release once the cooking is completed. Then stir in the heavy cream to add creaminess to the soup. 

Instant Pot Chicken Corn Chowder

The best Instant Pot Chicken Corn Chowder recipe! The soup is so delicious, hearty, creamy, and loaded with flavors! It's made without flour or potatoes!

5 from 8 votes

Print Pin Rate

Course: Soup

Cuisine: American

Keyword: Chicken Corn Chowder, Corn Chowder, Creamy Chicken Soup, Instant Pot Chicken Chowder, Instant Pot Chicken Corn Chowder, Pressure Cooker Chicken Corn Chowder

Prep Time: 15 minutes

Cook Time: 5 minutes

Servings: 6

Calories: 316kcal

Author: Rika Livingston

Ingredients

• 2½ cups diced skinless and boneless chicken breast (about from 2 medium-size chicken breast)
• 2 tbsp unsalted butter
• 1 cup chopped onion
• ½ cup diced celery
• 1 fresh jalapeño (seeded and diced)
• 1 garlic clove (minced)
• 1 can creamed corn (14.75 oz)
• 1 can corn whole kernel (no salt added) (15.25 oz) – remove juice
• 2 cups chicken broth
• ¼ tsp dried thyme
• ¼ tsp black pepper
• ¼ tsp salt (use more according to your liking)
• ¼ tsp ground paprika
• ¾ cup heavy cream

Optional Toppings:

• chopped green onion
• chopped crispy bacon

US Customary – Metric

Instructions

• Press the “Sauté” function key. Select a temperature with the “Adjust” key for “Normal”. When Instant Pot reaches the given working temperature, it displays “Hot” and you can start sautéing.
• Heat the butter and cook onion, stirring frequently, until onion is translucent and starting to soften for about 3 minutes.
• Add celery and keep stirring frequently for 2 minutes or until tender.
• Add jalapeno and keep stirring for about 1 minute.
• Add garlic, paprika powder, and stirring frequently for about 1 minute.
• Pour in corn golden sweet cream style and the broth. Be sure to scrape the bottom of the pot to keep the pan clear and nothing is stuck on it to prevent burning.

  Press "Keep Warm/Cancel" to stop cooking or follow the manufacturer's guide for turning off.
• Add the fresh/canned/or frozen corn, diced chicken, thyme, salt, and black pepper. Stir to combine.

  Be sure to scrape the bottom of the pot to keep the pan clear and nothing is stuck on it to prevent burning.
• Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook or manual on high for 5 minutes.

  After the cooking cycle finished, carefully move the Venting Knob from Sealing Position to Venting Position to quickly release the pressure. 
• Remove lid and stir in the heavy cream. Season with salt and pepper if needed.
• Serve with chopped green onions, and crispy bacon. Enjoy!

Video

Notes

If the broth is too thin to your liking, turn Instant Pot® back on and press the Sauté button. Whisk about one tablespoon of starch (corn starch or flour) into a little of the clean broth or cold water in a separate bowl before whisking it into the soup. Let the soup return to a simmer then turn off the instant pot. 

To Cook on the Stovetop: 

1. Melt the butter in a large Dutch oven over medium heat. Cook onion, stirring frequently, until onion is translucent and starting to soften for about 3 minutes.
2. Add celery and keep stirring frequently for 2 minutes or until tender.
3. Add jalapeno and keep stirring frequently for about 1 minute.
4. Add garlic, paprika powder, and stirring frequently for about 1 minute. 
5. Stir in broth, diced chicken, fresh/canned/or frozen corn, corn golden sweet cream style, and thyme. Cook for about 10 minutes or until the chicken breast is fully cooked. 
6. Stir in the heavy cream. Adjust seasoning with salt and pepper if needed. Give a quick stir then turn off the heat. Serve and enjoy! 

If the broth is too thin to your liking, add a thickening agent (as mentioned above). Let the soup return to a simmer then turn off the heat. 

Products used: 

 

• Signature SELECT Corn Golden Sweet Cream Style – 14.75 Oz
• Kroger® No Salt Added Sweet Golden Whole Kernel Corn
• Kirkland Signature Organic Chicken Stock, 32 fl oz

 

Nutrition

Nutrition Facts

Instant Pot Chicken Corn Chowder

Amount Per Serving

Calories 316 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 10g63%

Cholesterol 91mg30%

Sodium 777mg34%

Potassium 536mg15%

Carbohydrates 25g8%

Fiber 2g8%

Sugar 4g4%

Protein 17g34%

Vitamin A 744IU15%

Vitamin C 16mg19%

Calcium 39mg4%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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