Whip up this creamy Instant Pot Chicken & Corn Chowder for a healthy and satisfying dinner! This quick Instant Pot chicken recipe is perfect for busy weeknights.
It’s a hearty and comforting meal that comes together with minimal fuss, making it ideal for families looking for a delicious and nutritious option without spending hours in the kitchen.
This recipe delivers on flavor and convenience, transforming simple ingredients into a rich and creamy chowder that everyone will love. The Instant Pot does most of the work, ensuring tender chicken and perfectly cooked vegetables every time.
Table of Contents
- What You’ll Love About This Quick And Easy Recipe
- Everything You Need To Make This Recipe Without Stress
- Time Needed From Start To Finish
- How To Make It Step By Step With Visual Cues
- Easy Variations And Serving Ideas That Fit Real Life
- Common Slip-Ups And How To Avoid Them
- How To Store It And Make It Ahead Without Ruining Texture
Instant Pot Chicken and Corn Chowder
- Total Time: 30 minutes
- Yield: 6 servings 1x
Description
Whip up this creamy Instant Pot Chicken & Corn Chowder for a healthy and satisfying dinner! This quick Instant Pot chicken recipe is perfect for busy weeknights. It’s a hearty and comforting meal that comes together with minimal fuss, making it ideal for families looking for a delicious and nutritious option without spending hours in the kitchen. This recipe delivers on flavor and convenience, transforming simple ingredients into a rich and creamy chowder that everyone will love. The Instant Pot does most of the work, ensuring tender chicken and perfectly cooked vegetables every time.
Ingredients
Instructions
1. Set your Instant Pot to the “Saute” function. Once hot, add the olive oil. Add the chopped chicken pieces and cook until lightly browned on all sides, about 3-4 minutes. You don’t need to cook it through completely, just get some color on it. Add the chopped onion and cook until softened, about 3-4 minutes, stirring occasionally. Stir in the minced garlic, dried thyme, smoked paprika, and black pepper, cooking for another minute until fragrant.
2. Pour in about 1/2 cup of the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot. This is crucial to prevent a “Burn” notice. Once the bottom is clear, add the remaining chicken broth and the diced potatoes.
3. Place the lid on your Instant Pot, ensuring the sealing valve is set to the “Sealing” position. Select the “Manual” or “Pressure Cook” setting and set the cooking time to 6 minutes on high pressure.
4. Once the cooking cycle is complete, perform a quick release by carefully turning the sealing valve to the “Venting” position. Be cautious of the steam. Once the float valve drops, open the lid. Stir in the frozen corn kernels. They will quickly heat through in the hot chowder.
5. Select the “Saute” function again. In a small bowl, whisk together the cornstarch and cold water to create a slurry. Slowly pour the slurry into the chowder, stirring constantly until it begins to thicken. This usually takes 2-3 minutes.
6. Turn off the “Saute” function. Stir in the heavy cream until fully incorporated. Taste the chowder and season with additional salt and pepper as needed. Garnish each serving with fresh chopped parsley.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: main dish
- Method: pressure cooking
- Cuisine: american
Nutrition
- Serving Size: 1 bowl
Keywords: chicken chowder, instant pot, creamy, weeknight meal, comfort food, easy, corn, potatoes, one pot, family friendly
What You’ll Love About This Quick And Easy Recipe
This Instant Pot Chicken & Corn Chowder is a true weeknight hero, perfect for busy parents, individuals, or anyone craving a warm, comforting meal without the usual culinary commitment. It’s designed for speed and simplicity, making it an excellent choice when you need a healthy dinner on the table fast. The beauty of this recipe lies in its one-pot nature, significantly cutting down on cleanup. It’s also incredibly versatile, easily adaptable to what you have on hand, and a fantastic way to sneak in some extra vegetables for picky eaters. Serve it as a stand-alone meal, paired with a simple side salad, or with some crusty bread for dipping. It’s a crowd-pleaser that delivers on both taste and ease, making it a go-to for family dinners throughout the year.
Everything You Need To Make This Recipe Without Stress
This section outlines all the ingredients you’ll need to create this comforting Instant Pot Chicken & Corn Chowder. Each item plays a role in building the rich flavors and creamy texture that make this dish so satisfying.
INGREDIENTS:
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- 4 cups chicken broth
- 1 (15-ounce) can diced potatoes, drained (or 2 medium fresh potatoes, peeled and diced)
- 2 cups frozen corn kernels
- 1/2 cup heavy cream (or half-and-half)
- 2 tablespoons cornstarch mixed with 2 tablespoons cold water (slurry)
- 1/4 cup chopped fresh parsley, for garnish
- Salt to taste
For simple substitutions, you can easily swap boneless, skinless chicken thighs for breasts if you prefer a slightly richer flavor. If you don’t have fresh garlic, 1/2 teaspoon of garlic powder can be used in its place. For a lighter version, skim milk can replace heavy cream, though it will result in a less rich consistency. Canned potatoes are a great shortcut, but fresh russet or Yukon Gold potatoes, peeled and diced, work just as well and add a slightly firmer texture. Feel free to use vegetable broth instead of chicken broth for a vegetarian-friendly base, though you would omit the chicken.
Time Needed From Start To Finish
Preparing this Instant Pot Chicken & Corn Chowder is surprisingly quick, making it an ideal choice for even the busiest evenings.
- Prep Time: 15 minutes
- Cook Time: 10 minutes (pressure cooking) + 5 minutes (sauté/simmer)
- Total Time: Approximately 30 minutes
This realistic timeline includes the time for chopping ingredients, the Instant Pot to come to pressure, the actual cooking, and a quick natural release, followed by the final thickening and seasoning. It’s a truly fast meal that doesn’t compromise on flavor or heartiness.
How To Make It Step By Step With Visual Cues
Creating this delicious Instant Pot Chicken & Corn Chowder is straightforward. Follow these steps for a perfect, creamy result every time.
- Sauté Aromatics and Chicken: Set your Instant Pot to the “Sauté” function. Once hot, add the olive oil. Add the chopped chicken pieces and cook until lightly browned on all sides, about 3-4 minutes. You don’t need to cook it through completely, just get some color on it. Add the chopped onion and cook until softened, about 3-4 minutes, stirring occasionally. Stir in the minced garlic, dried thyme, smoked paprika, and black pepper, cooking for another minute until fragrant.
- Deglaze and Add Liquids: Pour in about 1/2 cup of the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot. This is crucial to prevent a “Burn” notice. Once the bottom is clear, add the remaining chicken broth and the diced potatoes.
- Pressure Cook the Chowder Base: Place the lid on your Instant Pot, ensuring the sealing valve is set to the “Sealing” position. Select the “Manual” or “Pressure Cook” setting and set the cooking time to 6 minutes on high pressure.
- Quick Release and Add Corn: Once the cooking cycle is complete, perform a quick release by carefully turning the sealing valve to the “Venting” position. Be cautious of the steam. Once the float valve drops, open the lid. Stir in the frozen corn kernels. They will quickly heat through in the hot chowder.
- Thicken and Cream: Select the “Sauté” function again. In a small bowl, whisk together the cornstarch and cold water to create a slurry. Slowly pour the slurry into the chowder, stirring constantly until it begins to thicken. This usually takes 2-3 minutes.
- Finish with Cream and Season: Turn off the “Sauté” function. Stir in the heavy cream until fully incorporated. Taste the chowder and season with additional salt and pepper as needed. Garnish each serving with fresh chopped parsley.
Easy Variations And Serving Ideas That Fit Real Life
This Instant Pot Chicken & Corn Chowder is incredibly versatile, making it easy to adapt for different tastes or occasions. For a kid-friendly twist, you can serve smaller portions and offer a side of oyster crackers or goldfish crackers for dipping, which many children love. You could also add a touch of shredded cheddar cheese to their bowls for extra creaminess.
To vary the flavor profile, consider adding a can of drained diced green chiles for a subtle kick, or a pinch of cayenne pepper if you enjoy more heat. A sprinkle of crumbled cooked bacon on top adds a smoky, savory crunch that elevates the dish. For extra vegetables, diced carrots or celery can be sautéed with the onion in the first step, or a handful of fresh spinach can be stirred in at the very end, wilting quickly in the hot chowder.
This chowder makes a fantastic stand-alone meal, but it also pairs beautifully with a variety of sides. A simple green salad with a light vinaigrette offers a refreshing contrast. Crusty bread or warm dinner rolls are perfect for soaking up every last drop of the creamy broth. For a heartier meal, serve it alongside a grilled cheese sandwich or a simple quesadilla. It’s also a great option for a casual buffet, served from a slow cooker on a “warm” setting after initial preparation, allowing guests to serve themselves.
Common Slip-Ups And How To Avoid Them
Even with a straightforward recipe like this Instant Pot Chicken & Corn Chowder, a few common mistakes can impact the final result. Being aware of these can help you achieve perfect chowder every time.
One frequent issue is getting a “Burn” notice on your Instant Pot. This usually happens when food particles are stuck to the bottom of the pot, preventing proper pressure buildup. To avoid this, always make sure to deglaze the pot thoroughly after sautéing the chicken and onions. Use a wooden spoon to scrape up any browned bits before adding the rest of the liquid and potatoes.
Another common slip-up is adding dairy too early. If you add heavy cream or milk before pressure cooking, it can sometimes curdle or separate under high pressure. This recipe correctly adds the cream after the pressure cooking phase, once the cooking is complete and the pressure has been released. Stick to this order for a smooth, creamy texture.
Over-thickening the chowder is another pitfall. When adding the cornstarch slurry, do so gradually and stir continuously. The chowder will thicken as it simmers and will continue to thicken slightly as it cools. If it becomes too thick, you can always thin it out with a splash of extra chicken broth or milk. Conversely, if it’s not thick enough, you can make a small additional slurry (1 teaspoon cornstarch with 1 teaspoon cold water) and stir it in.
Finally, don’t forget to taste and adjust seasonings at the end. The salt content of chicken broth can vary, so always taste your chowder before serving and add salt and pepper as needed to suit your preference. This ensures a perfectly balanced flavor.
How To Store It And Make It Ahead Without Ruining Texture
This Instant Pot Chicken & Corn Chowder is fantastic for meal prep and leftovers, but proper storage and reheating are key to maintaining its creamy texture.
To store, allow the chowder to cool completely at room temperature for no more than two hours. Once cooled, transfer it to airtight containers. It will keep well in the refrigerator for up to 3-4 days.
For longer storage, this chowder can be frozen, though the texture of creamy soups can sometimes change slightly upon thawing
FAQs
- Can I make these ahead? Yes—prep ahead, refrigerate, then serve when ready.
- How long do leftovers last? Store covered in the fridge for 3–4 days for best texture.
- Can I adjust sweetness? Yes—add more or less sweetener to taste.
- Can I change the fruit? Yes—swap strawberries for blueberries, raspberries, or sliced banana.
