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Instant Pot Chicken Corn Chowder
Yield: 4-6
SMF Kitchen
@smfchicken
00:15
Prep
00:25
Cook
00:40
Total Time
Ingredients & Directions
Directions
Instant Pot Chicken Corn Chowder
1 lb
Springer Mountain Farms Boneless, Skinless Chicken Thighs, diced.
6 slices
Thick-cut bacon, chopped
1/2 cup
Yellow onion, diced (1 small onion)
1/2 cup
Red bell pepper, diced
1
Jalapeno, diced
3 cloves
Garlic, minced
1 lb
Corn kernels frozen
4 cups
Chicken broth
1 lb
golden potatoes, cut into 1/4 inch or 1/2 inch chunks, skin on
1/2 teaspoon
Kosher salt
1/2 teaspoon
Coarsely ground black pepper
2 tablespoons
Cornstarch + 1 1/2 cups milk, whisked together
3
Green onions, sliced
1/4 cup
Half-and-half
- Set Instant Pot to Sauté setting.
- Add chopped bacon and cook just until crispy.
- Remove bacon from Instant Pot and set aside, leaving grease in pan.
- Add onion, garlic, red pepper, and jalapeno to the pot; sauté for 2 minutes, stirring frequently.
- Add diced chicken and frozen corn; sauté for an additional 3 minutes, stirring often.
- Turn off the Instant Pot.
- Add chicken broth, potatoes, salt, and pepper.
- Close and seal the Instant Pot; set the Instant Pot to pressure cook on high, for 8 minutes.
- When done, turn the Instant Pot off and allow the pressure to release on its own, or carefully quick-release the pressure after a few minutes.
- Set the Instant Pot to sauté on low; stir in the cornstarch-milk slurry and half and half, cover and allow chowder to thicken for 10 minutes.
- Garnish with the chopped bacon and green onions.
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Yield: 4-6
00:15
Prep
00:25
Cook
00:40 Total Time
Ingredients
Directions
Instant Pot Chicken Corn Chowder
1 lb
Springer Mountain Farms Boneless, Skinless Chicken Thighs, diced.
6 slices
Thick-cut bacon, chopped
1/2 cup
Yellow onion, diced (1 small onion)
1/2 cup
Red bell pepper, diced
1
Jalapeno, diced
3 cloves
Garlic, minced
1 lb
Corn kernels frozen
4 cups
Chicken broth
1 lb
golden potatoes, cut into 1/4 inch or 1/2 inch chunks, skin on
1/2 teaspoon
Kosher salt
1/2 teaspoon
Coarsely ground black pepper
2 tablespoons
Cornstarch + 1 1/2 cups milk, whisked together
3
Green onions, sliced
1/4 cup
Half-and-half
- Set Instant Pot to Sauté setting.
- Add chopped bacon and cook just until crispy.
- Remove bacon from Instant Pot and set aside, leaving grease in pan.
- Add onion, garlic, red pepper, and jalapeno to the pot; sauté for 2 minutes, stirring frequently.
- Add diced chicken and frozen corn; sauté for an additional 3 minutes, stirring often.
- Turn off the Instant Pot.
- Add chicken broth, potatoes, salt, and pepper.
- Close and seal the Instant Pot; set the Instant Pot to pressure cook on high, for 8 minutes.
- When done, turn the Instant Pot off and allow the pressure to release on its own, or carefully quick-release the pressure after a few minutes.
- Set the Instant Pot to sauté on low; stir in the cornstarch-milk slurry and half and half, cover and allow chowder to thicken for 10 minutes.
- Garnish with the chopped bacon and green onions.
