Disclosure: This post may contain affiliate links. Please read my Disclosure page for more information.
Cozy on up and grab a spoon because this Instant Pot Chicken Corn Chowder recipe is about to become your new favorite comfort food. This creamy soup is hearty and packed with flavor – perfect for chilly nights or any time you’re craving a warm bowl of soup.
Featuring tender chicken, buttery potatoes, crispy bacon, corn and melty cheese, this easy Instant Pot recipe is ready in about an hour. And it’s a one pot meal, making cleanup a breeze.
We’re sharing tips to help you get the best results with this recipe. If you don’t need the tips, scroll to the bottom for the full recipe and a printable recipe card.
Even though I’m making the chowder in my Instant Pot, any electric pressure cooker will work. That being said, if you don’t have a Saute function on your model, that’s okay! The bacon can always be fried on the stovetop or make bacon in the air fryer if you have one of those.
But one of the best benefits of pressure cooking is how quickly you can get dinner on the table – this easy Instant Pot Crab Boil recipe is ready in under 30 minutes!.
If you love a hearty soup and believe the best recipes are full of chunky ingredients, be sure to try Loaded Potato Soup and Zuppa Toscana. They’re hearty enough to be considered a meal, which is also helpful when you’re feeding a larger group.
What is the difference between soup and chowder?
One of the main differences between soup and chowder is the consistency. Soup is typically a thinner liquid with ingredients that are cut into bite-sized pieces (or pureed like tomato soup).
And chowder is thicker and creamier, with larger chunks of ingredients such as potatoes, corn, and seafood. Chowder is typically made with a creamy base, such as milk or heavy cream, which gives it a thick and hearty texture.
Instant Pot Chicken Corn Chowder Ingredients
- Bacon – cooked and chopped
- Unsalted butter
- White onion – chopped
- Red bell pepper – chopped
- Minced garlic – can substitute garlic powder if needed.
- Chicken – we used boneless skinless chicken breast, diced into 1/2-inch cubes.
- Chicken stock – feel free to swap for chicken or vegetable broth.
- Potatoes – Russet or Yukon Gold potatoes work the best in our opinion.
- Sweet corn – we use canned or frozen corn kernels.
- Cream style corn – adds flavor, a thicker consistency, and brings the whole meal together.
- Spices – paprika and black pepper
- Worcestershire sauce
- Cornstarch – helps to thicken the chowder.
- Whole milk and heavy cream – makes this potato corn chowder rich, creamy, and flavorful.
- Cheese – our favorites are mild or sharp cheddar cheese for this recipe.
Get the complete ingredients & directions in the recipe card below.
How to Make Chicken Corn Chowder in the Instant Pot
Prep the onion and bell pepper by chopping with a sharp knife and set aside. Peel the potatoes, dice into cubes and set aside.
Rinse the chicken and pat dry before cutting into cubes. Set aside.
Set your Instant Pot to the “Saute” function. Once hot, add the chopped bacon and cook until it’s crispy. Drain the bacon on a paper towel lined plate. Remove the bacon fat from the inner pot with a spoon or paper towels.
While the pressure cooker is still on Saute, melt the butter. Then add the chopped peppers and onions and cook until translucent. Stir in the garlic and cook for 1 more minute.
Add the cubed chicken and saute until it’s no longer pink.
Pour in the chicken stock, stirring frequently and scraping the bottom of the pot with a wooden spoon to remove (deglaze) the browned bits from the bottom.
Cancel the Saute function.
Stir in the potatoes, corn, black pepper, paprika, and Worcestershire sauce.
Secure the lid and set the pressure valve to the “Sealing” position. Cook on High pressure for 6 minutes.
Once the timer goes off, quick release the pressure by turning the pressure valve to Venting.
Whisk the milk and cornstarch together in a small bowl. Pour the cornstarch-milk slurry and heavy cream into the soup. Stir together and turn the pot back to Saute function. Allow the creamy chicken corn chowder to simmer for 5 to 8 minutes (while on Saute mode), or until it’s thickened. Turn the pot off.
Stir in the cheese and cooked bacon, then it’s ready to serve.
Helpful Tips for Making Chicken Chowder Recipe
- Allow the milk and cream to come to warm or room temperature to prevent them from curdling when you add to the hot chowder.
- Freshly shredded cheese melts the best compared to store-bought shredded.
- If the chowder is too thick, thin it out with a little water or chicken broth.
Recipe Substitutions & Variations
- Rotisserie chicken – this is a great time saver – since it is already cooked there is no need to saute the chicken.
- Half ‘n Half – can be swapped for the heavy cream.
- Optional garnishes for serving – sour cream, chopped green onions, hot sauce, additional chopped cooked bacon.
What to Serve with Chicken Potato Corn Chowder
This meal is filled with protein and veggies, so you’ll want to serve it with lighter side dishes like a simple salad with Homemade House Dressing, crusty bread or Yeast Rolls, and end the night with Fudgy Sheet Cake Cookies.
How to Store Leftover Creamy Chowder
Store leftover chicken corn chowder in an airtight container for 3-4 days. Reheat in the microwave or on the stovetop. If the chowder is too thick, add a little broth or water to loosen it up before reheating.
Can I make this chowder recipe on the stove?
Yes you can! Proceed as directed in the recipe but use a large soup or stock pot in place of the Instant Pot. You’ll simmer the soup until the potatoes are tender, then add the cornstarch slurry and cream and simmer until thickened.
Can you freeze chowder?
We don’t recommend freezing it because the texture of the potatoes and dairy can get a little mushy or funky.
More Easy Pressure Cooker Recipes…
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
Instant Pot Chicken Corn Chowder with Bacon
Ingredients
- 6 slices bacon, chopped
- 1/2 white onion, chopped
- 1/2 cup red bell pepper, chopped
- 2 1/2 cups Russet or Yukon Gold potatoes, peeled & diced into 1-inch cubes
- 2 1/2 cups boneless skinless chicken breasts, cut into 1/2-inch cubes
- 2 tablespoons unsalted butter
- 2 tablespoons minced garlic
- 2 cups chicken stock
- 15.25 ounce can sweet corn, drained or thawed frozen corn
- 15.25 ounce can cream style corn
- 1/4 teaspoon paprika
- 1 1/2 teaspoons black pepper, or to taste
- 1 tablespoon Worcestershire sauce
- 3 tablespoons cornstarch
- 1 cup whole milk, room temperature
- 1 cup heavy whipping cream, room temperature
- 1/2 cup mild or sharp cheddar cheese, shredded
Instructions
- Prep the bacon, vegetables and chicken as described and set aside in separate bowls.6 slices bacon, 1/2 white onion, 1/2 cup red bell pepper, 2 1/2 cups boneless skinless chicken breasts, 2 1/2 cups Russet or Yukon Gold potatoes
- Set your Instant Pot to Sauté function. Once it’s hot, add the bacon and sauté until crispy. Transfer bacon to a paper towel lined plate. Remove and discard the bacon fat.
- Continuing with Saute mode, add the butter and allow it to melt. Then add the onion and peppers. Sauté for about three minutes, until it becomes translucent. Add the garlic and sauté with the onions for about a minute.2 tablespoons unsalted butter, 2 tablespoons minced garlic
- Add chicken to the Instant Pot and sauté until cooked through.
- Add the chicken stock. Use a wooden spoon or spatula to loosen and remove (deglaze) any browned bits from the bottom of the liner, to prevent receiving a burn notice.2 cups chicken stock
- Cancel the Sauté function.
- Place potatoes, corn, paprika, pepper, and Worcestershire in the pot and stir to mix.15.25 ounce can sweet corn, 15.25 ounce can cream style corn, 1/4 teaspoon paprika, 1 1/2 teaspoons black pepper, 1 tablespoon Worcestershire sauce
- Place the lid on the Instant Pot, turn to close and set the pressure valve to "Sealing". Cook on High for six minutes.
- When the timer goes off, turn the pressure valve to "Venting" to quickly release pressure.
- Whisk the cornstarch into the milk.3 tablespoons cornstarch, 1 cup whole milk
- Open the pressure cooker lid and add the cornstarch slurry mixture and heavy cream to the pot and stir. Select the Sauté function and allow contents to gently simmer for about 5 to 8 minutes, or until it’s thickened up. Turn off.1 cup heavy whipping cream
- Add the bacon and cheese and stir until the cheese has completely melted.1/2 cup mild or sharp cheddar cheese
Notes
- Use room temperature or warm milk and cream to avoid curdling.
- Garnish with additional shredded cheese and chopped bacon before serving if desired.
- Store leftovers in the refrigerator in an airtight container for 3-4 days. Reheat on the stovetop or in the microwave. If the chowder is too thick, add a little broth or water to loosen it up before reheating.
Nutritional Estimate
Nutritional information is provided as a reference, using an online calculator. We recommend verifying the information independently for accuracy.
