Instant pot chicken corn chowder is loaded with the delicious flavors of chicken corn, bell pepper, and more, and it’s all in a rich, creamy chowder soup.
This chicken corn chowder is a great take on the classic seafood dish. If you don’t like seafood, or you want a less expensive dish, this is the one for you!
Instant Pot Chicken Corn Chowder
This was inspired by my other chowder recipe on this site and pairs well with this delicious cheese bread recipe.
Ingredients
It only takes a few simple ingredients to make this recipe. You’ll find them all easily at your local grocery store.
- Chopped boneless, skinless chicken breast
- Chopped bacon
- Chopped yellow bell pepper
- Chopped red bell pepper
- Diced red onion
- Frozen corn
- Salt
- Pepper
- Chicken broth
- Heavy whipping cream
- Chopped fresh spinach
See the recipe card at the end of the post for quantities.
Instructions
Being an instant pot recipe, this is a fast and easy one. It only takes a few easy steps!
Step 1: Saute Chicken and Bacon
Add olive oil to the instant pot. Then, add chicken and 1 ½ cups bacon and saute for 5 minutes.
Step 2: Add the Vegetables
Add the red and yellow bell peppers, red onion, frozen corn, salt, and pepper and saute for another 5 minutes.
Step 3: Add Broth and Cook
Add the chicken broth and cook on high pressure for 7 minutes, then quick release the pressure.
Step 4: Add Whipping Cream and Spinach
When the pressure is released, stir in the heavy whipping cream and fresh spinach. Top with more bacon and fresh spinach before serving.
Step 5 (Optional): Thicken the Chowder
For thicker chowder, switch your instant pot to saute. While the chowder comes to a boil, combine 2 tablespoons of cornstarch and ½ cup water, stirring until there are no lumps. Then slowly add the cornstarch mixture, stirring continuously, when the chowder is at a slow boil. Boil for 2 more minutes.
Hint: Always be sure your cornstarch mixture is smooth or you’ll get cornstarch dumplings.
Substitutions
Don’t have the correct ingredients on hand or want to change something up? Here are some helpful tips for you to change this instant pot chicken corn chowder.
- Half and Half – If you don’t have heavy whipping cream, half and half will work reasonably well.
- Onions – While I prefer red onions, any onion will work.
Variations
Want to personalize this instant pot chicken corn chowder recipe? Here are some of my tried and true tips for changing up this recipe.
- Spicy – Add chili pepper flakes to the chowder for a kick of heat.
- Cheese – Sprinkle cheese on top before serving.
- Rice – Turn this into a creamy chicken and rice soup by adding rice.
If you love recipes like this, you may also enjoy instant pot broccoli cheddar soup.
Equipment
You only need a few simple pieces of kitchen equipment to make this recipe.
- Meauring cups
- Knife
- Cutting board
- Instant pot
Storage
You can store this soup in the refrigerator in an air-tight container for up to 4 days. For longer storage, portion the chowder out into heavy-duty freezer bags and freeze for up to 3 months.
Tips
This is a super easy recipe, but I do have some tips here that will help you make it the best it can possibly be.
- Stir continuously when sauteing the chicken and vegetables so they don’t burn.
- If you use the cornstarch thickener, be sure the slurry is smooth so you don’t get lumps.
- Be sure to use quick release to release the pressure so the chowder doesn’t overcook.
- If you choose to thicken your chowder a bit more, while the chowder is coming to a boil, in a glass, add 2 tablespoons cornstarch to ½ cup water and stir until all lumps are gone. When chowder is at a slow boil, slowly stir in the cornstarch mixture. Continue to boil for 2 minutes or until chowder thickens.
FAQ
Do you have questions about instant pot chicken corn chowder? Here are some of the most commonly asked questions about this instant pot chicken corn chowder recipe.
It will keep for up to 4 days in the refrigerator or up to 3 months in the freezer.
Place portions in a heavy-duty freezer bag and freeze.
Place the chowder in a saucepan and reheat on medium until heated through.
Instant Pot Chicken Corn Chowder Video
More Chicken Recipes
Do you like chicken? Here are some recipes you may also like to try
Instant Pot Chicken Corn Chowder
Ready to get cooking? Remember that you can print this recipe if you would like.
Instant Pot Chicken Corn Chowder
Equipment
- Instant Pot
Ingredients
- 2 cups chicken breast, skinless boneless chopped
- 1 bag (12 oz) frozen corn
- 2 cup bacon chopped, divided
- ½ cup yellow bell pepper chopped
- ½ cup red bell pepper chopped
- ½ cup red onion diced
- 1 teaspoon salt
- ½ pepper
- 4 cups chicken broth
- 2 cups heavy whipping cream
- 1 cup chopped fresh spinach
Instructions
- Get out and measure your ingredients.
- Add olive oil to your instant pot.
- Add chicken and 1 ½ cups bacon.
- SAUTE for 5 minutes.
- Add red peppers, yellow peppers, red onion, frozen corn, salt, and pepper. SAUTE for an additional 5 minutes.
- Stir.
- Add 4 cups chicken broth.
- PRESSURE on HIGH for 7 minutes. Then quick release.
- When pressure is released, stir in heavy whipping cream and fresh spinach.
- Stir.
- Serve.
- Top with bacon, peppers and fresh spinach before serving.
- Enjoy every bite!
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