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Instant Pot Chicken Corn Chowder Recipe Instant Pot Chicken Corn Chowder Recipe


Instant Pot Chicken Corn Chowder Recipe

Written by: Emily Smith

This chicken corn chowder is my go-to comfort food. It's creamy, hearty, and packed with veggies and chicken. Just 5 minutes in the instant pot and dinner's ready!

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Alright, let's talk about this instant pot chicken corn chowder; it's a game-changer. Imagine diving your spoon into a chunky, creamy bowl filled with tender chicken, sweet corn, and crunchy veggies. Cooked in an instant pot, it's comfort food that doesn't keep you waiting. Trust me, the rich flavors in this recipe will have you hooked, and the simple steps will make cooking feel less like a chore. Ready for this culinary journey? Let's get cooking!

Ingredients for Creamy Chicken Corn Chowder

  • Olive oil: Adds richness and flavor to the chowder, enhancing the overall taste and texture of the dish.
  • Onion: Provides a savory base and depth of flavor to the chowder, essential for building a delicious soup.
  • Garlic: Infuses a pungent and aromatic taste, elevating the overall flavor profile of the chicken corn chowder.
  • Carrots: Bring a subtle sweetness and vibrant color to the chowder, adding a pleasing texture and taste.
  • Celery: Offers a refreshing crunch and mild flavor, enhancing the overall freshness of the chicken corn chowder.
  • Red bell pepper: Adds a pop of color and a hint of sweetness, balancing the savory flavors in the chowder.
  • Dried thyme: Imparts a warm and earthy aroma, complementing the other flavors in the chicken corn chowder.
  • Paprika: Provides a subtle smokiness and mild heat, adding depth and complexity to the chowder's flavor profile.
  • Chicken broth: Forms the flavorful base of the chowder, infusing it with rich umami notes and enhancing the overall taste.
  • Cooked chicken: Adds protein and heartiness to the chowder, making it a satisfying and filling meal.
  • Frozen corn: Brings sweetness and texture to the chowder, providing bursts of flavor and a delightful crunch.
  • Heavy cream: Creates a creamy and luscious texture, enriching the chowder and giving it a luxurious mouthfeel.
  • Fresh parsley: Adds a fresh and herbaceous note, brightening up the dish and providing a lovely finishing touch.

READ MORE: Instant Pot Mulled Wine Recipe

Essential Tools for Making This Instant Pot Recipe

  • Instant Pot: Essential for pressure cooking the soup quickly, infusing flavors, and tenderizing the chicken and vegetables.
  • Chopping board: Needed for prepping and chopping the onion, garlic, carrots, celery, and bell pepper for the chowder.

Serves: 6 people

Preparation time: 15 minutes

Cooking time: 20 minutes

Total time: 35 minutes


  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 red bell pepper, diced
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • 4 cups chicken broth
  • 2 cups diced cooked chicken
  • 2 cups frozen corn
  • 1 cup heavy cream
  • Salt and pepper to taste
  • Chopped fresh parsley for garnish


  1. Set the Instant Pot to sauté mode and heat the olive oil.
  2. Add the onion, garlic, carrots, celery, and red bell pepper. Cook until softened.
  3. Stir in the thyme and paprika.
  4. Pour in the chicken broth and add the chicken and corn.
  5. Close the Instant Pot lid and set to high pressure for 5 minutes.
  6. Quick release the pressure and stir in the heavy cream. Season with salt and pepper.
  7. Serve hot, garnished with chopped parsley.

Nutritional value:

Per Serving in Calories: 350 kcal | Carbohydrates: 25 g | Protein: 18 g | Total Fat: 20 g | Saturated Fat: 10 g | Trans Fat: 0 g | Monounsaturated Fat: 7 g | Polyunsaturated Fat: 2 g | Cholesterol: 80 mg | Sodium: 800 mg | Dietary Fiber: 3 g | Sugar: 6 g | Calcium: 100 mg | Potassium: 500 mg | Iron: 2 mg | Vitamin A: 800 µg | Vitamin C: 20 mg

Tips for Making Chicken Corn Chowder Ahead of Time and Storing Leftovers

Make Ahead Instructions

  • Prepare the chowder as directed but do not add the heavy cream.
  • Let it cool completely before storing in an airtight container in the fridge for up to 2 days.
  • When ready to serve, reheat the chowder on the stove and stir in the heavy cream before serving.

Freezing Instructions

  • Cool the chowder completely before transferring it to a freezer-safe container.
  • Leave some space at the top for expansion, then seal and label the container.
  • Freeze for up to 3 months.
  • Thaw overnight in the fridge before reheating on the stove, adding the heavy cream before serving.

Adding a splash of apple cider vinegar to this chicken corn chowder enhances the flavors and gives it a subtle tangy kick.

Common Questions About This Instant Pot Chicken Corn Chowder Recipe

Can I use fresh corn instead of frozen corn in this recipe?
Yes, you can substitute fresh corn for frozen corn in this recipe. Just make sure to adjust the cooking time accordingly.
How long does it take to cook this chicken corn chowder in the Instant Pot?
The cooking time for this chicken corn chowder in the Instant Pot is 5 minutes on high pressure, but remember to account for the time it takes for the Instant Pot to come to pressure.
Can I use leftover rotisserie chicken for this recipe?
Absolutely! Leftover rotisserie chicken works great in this recipe and adds a delicious flavor to the chowder.
Is it possible to make this recipe dairy-free?
Yes, you can make this recipe dairy-free by substituting the heavy cream with a non-dairy alternative like coconut cream or almond milk.
Can I freeze this chicken corn chowder for later?
Yes, you can freeze this chicken corn chowder for later. Just make sure to cool it completely before transferring it to a freezer-safe container.

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