Instant Pot Chicken Corn Chowder with Bacon

Front view of a bowl of Instant Pot Chicken Corn Chowder with a spoon on the side.

5 from 2 votes

Instant Pot Chicken Corn Chowder with Bacon

This easy soup recipe is thick, creamy and packed with chicken, corn & potatoes. It's a hearty one-pot dinner, ready in about an hour and perfect for busy weeknights.

Prep Time15

Cook Time25

Pressure Time15

Total Time55

Course: Dinner, Soup, Weeknight Dinner

Cuisine: American

Servings:

Calories: 548kcal

Author: Lori @ A Reinvented Mom

Equipment

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.

Nutrition