Easy 20-Minute Instant Pot Chicken Corn Chowder

This easy Instant Pot Chicken Corn Chowder is the perfect pressure cooker chicken corn chowder recipe to use on busy nights when you need comfort food!

Cozy Comfort in Minutes: The Best Instant Pot Chicken Corn Chowder Recipe

The crisp autumn air has officially settled in, and with it, the relentless pace of daily life seems to intensify. Between school drop-offs, after-school activities, work deadlines, and navigating the social calendar, finding time for a delicious, homemade meal can feel like an Olympic sport. If you’re anything like me, you often find yourself craving warmth and comfort after a long, chilly day, but the thought of spending hours in the kitchen is simply out of the question.

That’s where the magic of the Instant Pot comes in, transforming daunting dinner prep into a delightful breeze. And for those nights when only ultimate comfort food will do, I have just the solution: a hearty, creamy, and incredibly flavorful Instant Pot Chicken Corn Chowder. This pressure cooker chicken corn chowder recipe isn’t just quick; it’s a soul-soothing meal that will gather everyone around the table, even the pickiest eaters.

Imagine a rich, savory broth brimming with tender chicken, sweet corn, creamy potatoes, and a touch of smoky bacon, all cooked to perfection in a fraction of the traditional time. This isn’t just a meal; it’s a warm hug in a bowl, designed to make your busy evenings feel a little less chaotic and a lot more delicious. In just 20 minutes of active cooking time, you can have a comforting dinner ready, allowing you to reclaim your evening for relaxation and family time instead of being tied to the stove.

Instant Pot Chicken Corn Chowder

3.6 from 8 reviews

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Description

This easy 20-Minute Instant Pot Chicken Corn Chowder is the perfect pressure cooker chicken corn chowder recipe to use on busy nights when you need comfort food!

Ingredients

Scale

6 slices Thick Cut Bacon (or 8 slices thin), chopped
1 rib Celery, diced, about 1/2 cup
1/2 tsp Mexican Oregano (or regular)
1/2 tsp Thyme Leaves, dried, or 1 tsp fresh
1 tsp Salt (more to taste)
1/2 tsp Pepper
2 tsp Smoked Paprika (or regular)
4 cloves Garlic, pressed or minced
1 (4 oz) can Diced Green Chiles
2 med Potatoes, peeled and diced
1 Jalapeño, seeded and diced
1 Red Bell Pepper, diced
3 cups Chicken Broth, low sodium
3 cups Corn Kernels (frozen, fresh, or canned, drained)
1–2 Chicken Breasts, skinless/boneless, uncooked, cut in half

To Finish:

1 cup Heavy Cream
1/4 cup Flour

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Instructions

Prep Your Ingredients: Begin by gathering all your required ingredients. This is called “mise en place” and makes the cooking process smoother and more enjoyable. Dice your vegetables, chop the bacon, and cut the chicken breasts in half. Having everything ready before you start cooking drastically reduces stress and ensures you don’t miss a step.
Crisp the Bacon: Turn on your Instant Pot’s Sauté setting to normal. Add the chopped thick-cut bacon (or thin, if preferred) to the pot and cook until it’s wonderfully crispy. Once cooked, remove the bacon with a slotted spoon and transfer it to a plate lined with a paper towel to drain excess fat. Leave approximately 1 tablespoon of bacon fat in the pot, as this will add incredible depth of flavor to your chowder. Discard any remaining fat.
Sauté Aromatics: Add the diced onion and celery to the remaining bacon fat in the pot. Cook, stirring occasionally, until the vegetables begin to soften and become translucent, typically for 3-5 minutes. While stirring, be sure to scrape the bottom of the pot to loosen any browned bits from the bacon (deglaze). These flavorful bits are key to building a rich base for your chowder and will prevent a “Burn” error.
Season Generously: Stir in the Mexican oregano (or regular, if that’s what you have), dried thyme leaves, salt, pepper, and smoked paprika. Stir continuously for about 1 minute to allow the spices to bloom and release their aromas. The smoked paprika adds a fantastic, warm depth that complements the bacon beautifully.
Add Garlic and Chiles: Incorporate the pressed or minced garlic and the can of diced green chiles. Stir well for another minute until fragrant. The green chiles provide a mild, zesty kick without overwhelming the other flavors.
Layer in Vegetables and Broth: Now, add the peeled and diced potatoes, seeded and diced jalapeño, diced red bell pepper, low-sodium chicken broth, and corn kernels (whether frozen, fresh, or canned and drained). Give everything a good stir to combine all the delicious ingredients.
Add Chicken and Seal: Place the chicken breasts on top of the vegetables and liquid. Do not stir the chicken into the mixture; simply lay them on top to ensure even cooking. Close the Instant Pot lid and lock it into place. Rotate the steam release knob to the Sealing position.
Pressure Cook: Cancel the Sauté setting. Press the “Pressure Cook” (or “Manual”) button or dial, and set the cooking time to 8 minutes on High Pressure. The Instant Pot will take some time to come to pressure before the 8-minute countdown begins.
Release Pressure: Once the cooking cycle is complete, allow the pot to naturally release pressure for 10 minutes (10-minute Natural Release). This is crucial for tender chicken and helps prevent the soup from erupting. After 10 minutes, carefully do a controlled Quick Release of any remaining steam/pressure by turning the knob to the Venting position. Once the float valve (pin) drops down, it’s safe to open the lid.
Remove Chicken: Using tongs, carefully remove the cooked chicken breasts from the pot and place them on a clean plate. Set them aside for shredding.
Prepare Thickening Slurry: In a small bowl, whisk together the heavy cream and flour until a smooth, lump-free slurry forms. This will be used to thicken your chowder to that perfect creamy consistency.
Thicken the Chowder: Turn the Sauté setting back on. Once the soup begins to simmer gently, slowly pour in the cream and flour mixture while stirring continuously. Continue stirring for about a minute or two, ensuring it’s well combined and the soup visibly thickens. This process creates a rich, velvety texture.
Create Chowder Texture: Turn off the Instant Pot. For that classic chunky chowder feel, use a potato masher to mash some of the potatoes directly in the pot. This helps to release their starch and adds body to the soup without making it completely smooth.
Shred and Reincorporate Chicken: While the soup is thickening, use two forks to shred the cooked chicken breasts. Shredding the chicken separately and adding it back at this stage prevents it from becoming dry and overcooked during the initial pressure cooking. Stir the shredded chicken back into the soup.
Add Bacon and Adjust Seasoning: Stir the crispy cooked bacon back into the chowder. You can reserve a small amount of bacon for garnish if desired. Taste the chowder and adjust the salt and pepper if needed. Sometimes, a little extra salt brings out all the flavors even more.
Serve and Enjoy: Ladle your delicious Instant Pot Chicken Corn Chowder into bowls. Serve it hot with some crusty bread for dipping, or for an extra special touch, serve it in bread bowls. Garnish with a sprinkle of fresh chives or extra crispy bacon bits!

Why You’ll Love This Instant Pot Chicken Corn Chowder

There are countless reasons why this 20-minute Instant Pot Chicken Corn Chowder will become a staple in your meal rotation, especially during the colder months. First and foremost, the speed is unmatched. Thanks to the pressure cooker, you get deep, developed flavors in a fraction of the time it would take on a stovetop. What normally requires simmering for an hour or more to meld flavors is achieved in mere minutes under pressure.

Beyond its speed, this chowder is incredibly versatile and genuinely kid-friendly. The creamy texture and familiar flavors of chicken and corn are usually a hit with even the pickiest palates. You can easily adjust the spice level by adding more or less jalapeño, or even omitting it entirely for a milder version. The smoky bacon adds a fantastic dimension, but if you’re looking for a vegetarian option, you can easily substitute the bacon with a drizzle of olive oil and liquid smoke for a similar flavor profile.

This recipe is also a fantastic way to use up ingredients you might already have on hand. Frozen corn works beautifully, as do fresh ears during summer months. Chicken breasts can be swapped for boneless, skinless chicken thighs if you prefer darker meat, and the type of potato can also vary – Yukon Golds or red potatoes hold their shape well, while Russets will break down more, contributing to a thicker chowder.

Tips for the Perfect Pressure Cooker Chicken Corn Chowder

Mise en Place is Key: As mentioned in the instructions, chopping all your vegetables and bacon before you start cooking makes the process smooth and prevents any frantic scrambling.
Don’t Skip the Deglazing: Scraping the bottom of the pot after sautéing the aromatics is crucial. Those browned bits add immense flavor and, more importantly, prevent the “Burn” warning on your Instant Pot.
Natural Release is Important: The 10-minute natural pressure release helps the chicken stay moist and tender, and prevents the soup from overflowing when you quick release the remaining pressure.
Customize Your Consistency: If you prefer a thinner chowder, reduce the amount of flour in the cream mixture. For an even thicker, heartier chowder, you can add an extra tablespoon of flour or mash more of the potatoes.
Spice It Up: If you love a bit of heat, consider leaving some seeds in your jalapeño, or add a pinch of cayenne pepper with the other spices.

Serving Suggestions & Variations

While this chicken corn chowder is delightful on its own, here are a few ideas to elevate your meal:

Toppings Galore: Offer a toppings bar! Think shredded cheddar cheese, sour cream or plain Greek yogurt, sliced green onions or fresh chives, a dash of hot sauce, or even some crispy tortilla strips for added crunch.
Bread Pairing: Crusty sourdough, warm cornbread, or even homemade dinner rolls are perfect for soaking up every last drop of this delicious chowder.
Make it Heartier: Add a can of drained black beans or a cup of diced carrots and bell peppers (added with the other vegetables) for extra nutrients and texture.
Smoky Flavor Boost: If you don’t have bacon, a tiny splash of liquid smoke or a generous sprinkle of smoked paprika can give a similar smoky depth.

Frequently Asked Questions About Instant Pot Chicken Corn Chowder

Can I use frozen chicken breasts?

Yes, you can! If using frozen chicken breasts, you may need to increase the pressure cooking time slightly to 10-12 minutes, depending on their thickness. Ensure they are separated before cooking for even results.

Can I make this dairy-free?

Absolutely. You can substitute the heavy cream with full-fat coconut milk for a rich, creamy base (it will add a subtle coconut flavor, which can be delicious!). For thickening, you might need to experiment with a cornstarch slurry (1-2 tablespoons cornstarch mixed with 2 tablespoons cold water) instead of flour, or use a dairy-free milk alternative with flour, keeping in mind that the consistency might vary slightly.

How long does chicken corn chowder last in the refrigerator?

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. It often tastes even better the next day as the flavors continue to meld!

Can I freeze this chowder?

While you can freeze it, chowders that contain dairy and potatoes sometimes change texture upon thawing (potatoes can become grainy, and cream can separate). If you plan to freeze, it’s best to omit the cream and flour until reheating. Thaw, then reheat gently on the stovetop and stir in the cream and flour mixture to thicken before serving.

So whether you’ve had a crazy busy day running around everywhere or you’re just in need for some good, hot, comfort food, this Instant Pot chicken corn chowder is for you! It’s a testament to how quick and easy truly satisfying meals can be. With minimal effort and maximum flavor, you’ll be warming up by the fire, bowl in hand, in no time.