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Instant Pot Chicken Corn Chowder

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Instant Pot Chicken Corn Chowder is 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.

Closeup of Instant Pot Chicken Corn Chowder

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While the recipe calls for frozen corn — which is how I make it most of the year–, 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!

If you don’t have cooked chicken on hand, you can use uncooked boneless, skinless chicken breast or thighs and cook it in the Instant Pot along with the soup ingredients. See the notes section of the recipe card below for details.

Cut up veggies for soup

What to Love About This Soup

  • Quick and easy soup any day of the week.
  • Stick to your ribs hearty and comforting.
  • Cooks in 10 minutes
  • Flavor of sweet corn and savory bacon is irresistible!
Chicken Corn Chowder with crossiant

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Instant Pot Chicken Corn Chowder is 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.
Thumbnail Instant Pot Chicken Corn Chowder

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.
5 from 4 votes
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Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 6 servings
Author: Stephanie Wilson

Equipment

Ingredients 

  • 4 slices bacon diced
  • 3 cloves garlic minced
  • 1 onion diced
  • 4 red potatoes chopped
  • 2 stalk celery chopped
  • 3 cups corn frozen and thawed or fresh
  • 2 cups chicken stock
  • 1 teaspoon dried thyme
  • pinch nutmeg
  • 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

Instructions

  • 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.
  • Stir in the bacon (reserve a bit for garnishing), potatoes, corn, chicken stock, thyme, nutmeg, and cayenne pepper; season with salt and pepper to taste. Select manual setting and cook at 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.

Notes

Chicken: 
You can use uncooked boneless, skinless chicken breast or thighs if you don’t have cooked chicken (rotisserie or leftovers). Chop into bite-size pieces, add the chicken to the Instant Pot and the corn and potatoes, and cook as directed.

Nutrition

Calories: 405kcal | Carbohydrates: 48g | Protein: 21g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 71mg | Sodium: 186mg | Potassium: 1075mg | Fiber: 5g | Sugar: 8g | Vitamin A: 684IU | Vitamin C: 19mg | Calcium: 55mg | Iron: 3mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Course: Soup
Cuisine: American
Keyword: Chicken Corn Chowder, Corn Chowder, Instant Pot Chicken Corn Chowder, Pressure Cooker Chicken Corn Chowder

4 Comments

    1. Hi Annie! Yes, you can absolutely use raw chicken breast or thighs. Cut in into bite size pieces and add it with the other ingredients (like corn and potatoes). The cooking time will remain the same.

  1. 5 stars
    I made this chicken instant pot soup this evening it’s hot here in beautiful Colorado but I wanted to make something different ,it came out good,my husband is not much in soups and he liked it real well. He did complain about its hot outside and why make a soup on a hot day. It’s actually good for you when it’s hot outside I grown up in Michigan in the 50’s it was hot. Thx

    1. Hi Cindy! Can you send some sun out West!? ? It’s raining as I write — and feels like fall! Like you – I love soup all year long! The soup is especially “summery” when using fresh corn in the cob!. So glad your people liked it too!

5 from 4 votes (3 ratings without comment)

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