Are you looking for a hearty and flavorful dish that’s easy to make? Look no further than this Instant Pot Chicken Chowder Recipe! With its creamy texture and savory ingredients, it’s the perfect meal for keeping yourself warm during the colder months.
This recipe is perfect for those who want a tasty and filling dinner that doesn’t require much prep time. Just gather your ingredients, throw them into your Instant Pot, and let it do all the work! In just 30 minutes on high pressure, you’ll have a delicious and satisfying chowder.
This recipe is also highly adaptable to fit anyone’s dietary preferences or restrictions. For those who prefer a vegetarian option, simply swap out the chicken broth for vegetable broth and omit the chicken breasts. If you’re looking for something with a bit more of a kick, add some green chiles or hot sauce to give it some spicy flavor.
Whether you’re feeding a crowd or enjoying leftovers throughout the week, this Instant Pot Chicken Chowder Recipe is sure to become a household favorite. Don’t be surprised if friends and family ask for seconds – it’s that good! So grab your ingredients and let’s get started on making this tasty one-pot meal.
Why You’ll Love This Recipe
Are you a fan of creamy, hearty soups that are both delicious and easy to make? Then get ready to fall in love with this Instant Pot Chicken Chowder Recipe!
Firstly, this recipe offers the perfect blend of sweet corn, buttery potatoes, and tender chicken breast. The combination of flavors is simply irresistible, and guaranteed to satisfy your cravings for a warm and cozy meal.
But what makes this recipe truly fantastic is the convenience it offers. By using the Instant Pot pressure cooker, you will have a delicious chowder in just 30 minutes – without having to sacrifice any flavor or richness. It’s a one-pot meal that’s perfect for busy weeknights when time is limited.
Furthermore, the ingredient list consists of just a handful of readily available items like chicken broth, milk, celery ribs, garlic cloves, onion and more – meaning you won’t need to break the bank or travel far out of your way to create this savory dish.
But perhaps the best part about this recipe is its versatility. With a few small adjustments such as adding bacon or mixing up the type of broth used (chicken broth vs turkey broth), you can easily customize it to suit your personal preferences.
So why will you love this recipe? Because it’s an easy-to-follow, one-pot wonder that’s packed full of flavor and customizable options – all while taking less than an hour from start to finish!
Let’s dive into the ingredient list for this Instant Pot Chicken Chowder Recipe! Gather all of these fresh ingredients before you start cooking. The ingredient list is short and simple, but packed with flavor.
Here’s what you’ll need:
- 6 strips of unsalted butter
- 2 pounds boneless, skinless chicken breast, chopped
- 6 strips of bacon, chopped
- 1 yellow onion, diced
- 2 celery ribs, chopped
- 2 garlic cloves, minced
- 4 large carrots, peeled and sliced into rounds
- 2 cups frozen sweet corn
- 1/4 cup all-purpose flour
- 3 cups low-sodium chicken broth
- Salt and black pepper to taste
- 1 cup milk
You can substitute ingredients according to your preference, but make sure that you are using fresh ingredients for best results.
The Recipe How-To
Now comes the fun part of this recipe – actually making the Instant Pot Chicken Chowder! Here’s a step-by-step guide to help you create this delicious meal:
- 6 strips bacon, chopped
- 2 tablespoons unsalted butter
- 1/2 yellow onion, chopped
- 2 garlic cloves, minced
- 3 boneless, skinless chicken breasts
- Salt and black pepper
- 3 cups chicken broth
- 2 cups of frozen sweet corn
- 2 medium-sized potatoes, diced into bite-size pieces
- 1/2 teaspoon of hot sauce (optional)
- 1 cup of whole milk
1/4 cup of all-purpose flour
Start by chopping 6 strips of bacon into small pieces and add them to the bottom of the Instant Pot. Use the sauté function and cook until crisp.
Once the bacon is cooked, set it aside on a plate lined with paper towels. Keep the bacon grease in the pot.
Melt butter in the bottom of the pot with the bacon grease on “sauté” mode until melted.
Add the chopped onion and garlic then sauté for around two minutes until softened.
Cut up chicken breasts into small bite-size pieces and season them with salt and black pepper.
Toss pieces onto onion/garlic mix and sauté for an additional 3-4 minutes or until lightly browned.
Add in chicken broth, sweet corn, diced potatoes, cooked bacon, and hot sauce (optional). Give everything a good stir together to make sure that all ingredients are evenly distributed throughout your pot.
Press cancel on your Instant Pot, then close and seal the lid. Set it on high pressure for 10 minutes and let the pressure release naturally.
While chowder is cooking, whisk together flour and milk in a small bowl until flour is fully incorporated into the milk. Set aside.
Once the time is up, open the valve to release any remaining pressure and remove the lid.
Press sauté mode again and pour the milk/flour mixture into the pot to create a thick and creamy broth.
Keep the mixture on “sauté” mode for about 5-6 minutes while stirring continuously until it reaches its desired consistency.
Serve immediately with fresh bread or salad or allow to cool completely before freezing it.
Enjoy your steaming hot and delicious instant pot chicken chowder!
Substitutions and Variations
Are you looking to switch things up and try some new flavors in your Instant Pot Chicken Chowder? Fear not, the possibilities are endless! Let’s explore some substitutions and variations you can make to this delicious recipe.
Firstly, if you’re not a fan of chicken, feel free to swap it out for turkey broth or even green chile chicken. This will give your chowder a slightly different taste, but still maintain that rich creamy goodness.
For those who are vegetarian or simply looking to cut back on meat, why not try making the soup with vegetable broth and adding in some extra veggies like bell peppers or zucchini? You can also substitute chicken breasts for tofu or tempeh.
If you’re looking for a little extra kick, consider adding in some jalapeños or diced green chilies. Or if you want to keep it mellow, stick with the classic sweet corn.
For a heartier meal, try adding in diced potatoes or bacon. If you really want to indulge, throw in some buttery potatoes and bacon chunks for good measure. You won’t be disappointed!
And finally, let’s talk about serving options. While this recipe is intended to be a comfort food one-pot meal on its own, you can easily pair it with some crusty bread or oyster crackers for a little crunch, or even serve it topped with fresh herbs like cilantro.
The beauty of this Instant Pot Chicken Chowder is that it’s completely customizable. Don’t be afraid to play around with different ingredients and see what works best for you. Happy cooking!
Serving and Pairing
The Instant Pot Chicken Chowder is a meal in a bowl that will warm your soul and satisfy your taste buds. This creamy and hearty chowder is the perfect comfort food, and it pairs well with various toppings and accompaniments.
Firstly, you can garnish the chowder with chopped fresh herbs such as parsley, cilantro or scallions, which will add a fresh note to the dish. You could also add a dollop of sour cream or crème fraiche on top for an extra creamy and tangy flavor.
For some crunch, you can sprinkle some crispy bacon bits on top, or serve the chowder with homemade croutons made from day-old bread. The contrast in textures elevates the dining experience.
As for pairing, this Instant Pot Chicken Chowder goes well with a crusty French baguette or garlic bread. The bread acts as a mop for the rich and creamy soup, allowing you to savor all of its flavors.
If you’re in the mood for something lighter, pair this chowder with a simple green salad dressed with vinaigrette. The acidity in the dressing helps balance out the creaminess of the chowder.
In terms of drinks, this dish pairs well with white wines such as Chardonnay or Sauvignon Blanc, whose acidity complements the flavors of the chicken and corn. Alternatively, you could opt for a chilled beer like Pilsner or Pale Ale that would cut through the richness of the dish.
No matter how you serve it, this Instant Pot Chicken Chowder is sure to become a family favorite!
Make-Ahead, Storing and Reheating
Once you’ve tasted this Instant Pot Chicken Chowder, you’ll likely want to make it over and over again. Fortunately, this recipe is perfect for making ahead of time, as well as storing and reheating.
To make ahead: Cook the chowder as directed in the recipe, let it cool down to room temperature, and then transfer it to an airtight container. Store the chowder in the refrigerator for up to three days. When ready to serve, reheat it on the stovetop or in the microwave until steaming hot.
To store: Store your leftover chicken chowder in an airtight container with a tight-fitting lid. The soup will last in the fridge for up to four days. Reheat by simmering in a pot on low heat or by microwaving until heated through.
To freeze: To freeze your chicken chowder, freeze your cooled soup into an airtight container or plastic storage bag. It can be frozen for up to two months. Thaw overnight in the refrigerator before reheating.
To reheat: Reheat the soup gently in a pot over low heat or microwave until piping hot. You may need to add additional liquid (like broth or milk) as it may have thickened while stored.
Avoid reheating your chicken chowder multiple times; doing so can reduce its quality and freshness. Store leftover soup in small portions if possible, so that you’re only reheating what you plan on eating at that time.
By following these steps, you’ll have a delicious bowl of rich and creamy chicken corn chowder good as new after every reheat!
Tips for Perfect Results
Making a chicken chowder soup seems simple enough, but to make it perfect, there are a few things to take into account. Below are some tips to help you achieve the best results with your Instant Pot Chicken Chowder Recipe.
1. Don’t Overcook the Chicken
While the Instant Pot cooks food quickly and efficiently, it is important not to overcook the chicken breasts. Overcooking will leave you with dry and tasteless meat. 30 minutes on high pressure is plenty of time for frozen chicken breasts, while fresh ones will only need about 10 minutes.
2. Use Cream Style Corn for a Thicker Chowder
For a thick and creamy chowder, use cream style corn instead of regular corn kernels. This will give your soup a smoother texture without having to add extra flour or cornstarch.
3. Add Bacon for Extra Flavor
Bacon is a great addition to any chowder recipe. It adds smokiness and depth of flavor. Fry chopped bacon in the Instant Pot before adding other ingredients. This will leave yummy bits on the bottom of the pot that will infuse flavor throughout the soup.
4. Give Your Vegetables Time to Cook
It’s important to remember that vegetables take longer to cook in an Instant Pot than meat does. Therefore, be sure to cut your carrots and celery into bite-size pieces so they cook through properly.
5. Let Your Soup Cool Before Adding Milk
Adding cold milk to hot soup can cause curdling or separation, which is not very pleasant either in terms of taste or appearance. To avoid this problem, let your soup cool down for about 10 minutes before adding any type of dairy product.
6. Adjust Seasonings Before Serving
If you find your soup still lacks flavor after all is said and done, do not fret! Just adjust your seasoning to suit your taste buds best. For instance, add more salt or black pepper according to your preference.
7. Garnish with Fresh Herbs for an Extra Flavor Boost
Fresh herbs such as cilantro, parsley or chives can give your Instant Pot Chicken Chowder Recipe an added layer of flavor and freshness. Sprinkle some on top before serving to make the dish look and taste more appealing.
Now that you know these tips, go ahead and give it a try! With a little bit of love and attention, your Instant Pot Chicken Chowder Recipe will be perfect every time.
Now that you’re familiar with the recipe’s ingredients and how-to instructions, let’s dive into some commonly asked questions about this instant pot chicken chowder recipe. I’ve compiled a list of frequently asked questions that will help ensure your cooking experience is as smooth as possible. Let’s take a look.
What’s the difference between soup and chowder?
When it comes to differentiating between chowder and soup, the key factor is texture. Unlike soup that is often light and watery, chowder is known for being thick and creamy. It usually comprises larger pieces of meat or seafood combined with vegetables, with potatoes being a significant component, similar to stew.
What makes a soup a chowder?
A type of soup known as chowder consists of a creamy base mixed with various ingredients such as potatoes, sweet corn, smoked haddock, clams, and prawns. While some chowders are made using cream, others are thickened with a roux and milk, foregoing the cream.
How long does frozen chicken take in instant pot?
Cooking frozen chicken breasts in the Instant Pot requires a high pressure setting for 20 minutes accompanied by 10-15 minutes for preheating, thus the overall cooking time is roughly 30 minutes.
How long does corn chowder last in the fridge?
If you have any leftover corn chowder, it is recommended to store it in an airtight container in the refrigerator. The soup can last for about 3 to 4 days. When reheating corn chowder, it is best to do so on the stove or in the microwave. Freezing the chowder is also an option, and to do so, simply omit the addition of half and half in the final step. You can add it in later when you are reheating the soup.
In conclusion, the Instant Pot Chicken Chowder recipe is a fantastic meal that is both creamy and hearty. The sweet corn, buttery potatoes, and savory chicken combine to create an incredibly flavorful dish. It’s perfect for a one-pot meal that you can enjoy any time of the day. Plus, the recipe ingredients are easily found at your local grocery store.
What makes this recipe even better is how quick and easy it is to make in your Instant Pot pressure cooker. With just 30 minutes on high pressure, you can have a thick and creamy soup chowder ready to serve.
Additionally, this recipe is very versatile and can be customized based on your taste preferences or dietary restrictions. Whether you choose to add bacon, green chilies or opt for a vegetarian option using vegetable broth instead of chicken broth, it’s all up to you.
In short, the Instant Pot Chicken Chowder recipe is a perfect comfort food for those cold winter nights or any day when you want a satisfying and delicious meal. So why not try this recipe today and experience for yourself what makes it so special? I promise you won’t regret it!
Instant Pot Chicken Chowder Recipe
- 3 chicken breasts
- 1 tablespoon olive oil
- 2 carrots, diced
- 2 celery ribs, diced
- 1/2 onion, diced
- 3 garlic cloves, diced
- 4 cups chicken broth or 4 cups turkey broth
- 1 (10 ounce) bag frozen peas and carrots
- 1 -2 cup frozen corn
- 4 tablespoons butter
- 4 tablespoons flour
- 3 cups milk
- 2 tablespoons Frank's red hot sauce
- Turn Instant Pot to sauté setting.
- While the Instant Pot is heating, dice carrots, celery, and onion.
- Add olive oil to the hot pot and add diced vegetables.
- Saute vegetables until onion begins to soften. Season with salt and pepper.
- Add diced garlic and sauté until onion is clear.
- Add broth, frozen peas and carrots, and frozen corn.
- Season to taste with salt and pepper or seasoning of your choice.
- Add chicken breasts (fresh or frozen).
- Put the lid to the Instant Pot on and turn the vent to Sealing.
- Press the Soup button and walk away!
- During the last 10 minutes of cooking time, heat a pot over the stove.
- Melt butter, then add flour and whisk together.
- Allow the butter and flour to cook together for 1-2 minutes, whisking constantly.
- Whisk in the milk slowly to avoid lumps.
- Allow the mixture to come to just boiling to thicken.
- When the Instant Pot is done, do a Quick Release. Be careful not to burn yourself on the steam!
- Remove chicken breasts to a plate and dice or shred.
- Whisk milk mixture into the hot soup.
- Add chicken back into the soup.
- Add Franks Red Hot sauce to taste.
- Season to taste.
- Serve and enjoy!
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