Instant Pot Chicken Corn Chowder, a hearty pressure cooker soup that’s creamy and smooth, sweet with corn, tender with chunks of potato, and smoky with bits of bacon. Easy to make at a moment’s notice. Any time of the year.
While the recipe calls for frozen corn — which is how I make it most of the year– just try it once with fresh corn sliced from the cob. So incredibly sweet and delicious. I promise you’ll love it as much as I do!
Plus, this is a great recipe to use with rotisserie or leftover chicken. I’m always looking for those!
What I Love About This Soup
1. Quick and easy.
2. A perfect weeknight meal.
3. Or an incredible weekend, cozy treat.
4. Stick to your ribs hearty.
5. The combination of sweet corn and savory bacon.
6. For me — the right amount of creamy thickness.
More Soup Ideas
If you love soup, you might like these recipes too:
and so many more! Check out all of our soup recipes here.
Instant Pot Chicken Corn Chowder
Instant Pot Chicken Corn Chowder, a hearty soup that’s creamy and smooth, sweet with corn, tender with chunks of potato, and smoky with bits of bacon. Easy to make at a moment’s notice. Any time of the year.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Pressure Cooker
4 slices bacon, diced
3 cloves garlic, minced
1 onion, diced
4 red potatoes, chopped
1 stalk celery, chopped
1 (16-ounce) package frozen corn kernels
4 cups chicken stock
1 teaspoon dried thyme
Pinch of cayenne pepper
Kosher salt and freshly ground black pepper, to taste
2 cups cooked chicken (rotisserie or leftover)
3/4 cup heavy cream (or milk)
3 tablespoons all-purpose flour
2 tablespoons chopped fresh chives
Set a 6-qt Instant Pot to the saute setting and once hot, add the bacon. Cook until crispy, about 5 minutes. Transfer the cooked bacon to a paper-towel lined plate.
To the pot, add garlic and chopped onion. Stirring frequently, cook until the onions have softened, about 2 minutes.
Once cooked, stir in the bacon (reserve a bit for garnishing), potatoes, corn, chicken stock, thyme and cayenne pepper; season with salt and pepper to taste. Select manual setting, high pressure, for 10 minutes. When finished cooking, quick-release the pressure.
Meanwhile, in a small bowl, whisk together heavy cream and flour; set aside.
Once the pressure is released, switch to the sauté setting and add the cooked chicken. Bring the chowder to a boil and stir in the heavy cream mixture. Cook, stirring frequently, until slightly thickened, about 4-5 minutes. If the soup is too thick, add additional broth or water to reach desired consistency.
Garnish with reserved bacon, chopped chives, and red pepper flakes and serve immediately.
Keywords: Instant Pot Chicken Corn Chowder, Pressure Cooker Chicken Corn Chowder, Chicken Corn Chowder, Corn Chowder