Looking for a warm and cozy soup to try this winter? This Instant Pot Chicken Corn Chowder with red potatoes and bacon will hit the spot on cold winter days! For more soup recipes see my Soups page.
Instant Pot Chicken Corn Chowder
My husband is always on the lookout for a new pressure cooker recipe. During these chilly winter days, soup is always on our minds. He found a great corn chowder recipe to use as a base. Then he kicked it up by adding rotisserie chicken for a hearty meal.
Easy Meals with Rotisserie Chicken
Buying whole rotisserie chickens and pulling the meat off the bone is our new standby when we need to add chicken to a meal. Yes, rotisserie chickens can be injected with a lot of salt, but they add so much more flavor to any meal.
Just make sure you are not adding any extra unnecessary salt to the dish. Plus who wants to thaw and cook frozen chicken. It is so much faster just to buy it and pull the meat yourself. Rotisserie chicken makes every dish taste out of this world good.
MAKE AHEAD: Place single servings in an airtight container and keep it in the refrigerator for 3-4 days.
FREEZER: Place in an airtight container or freezer bag. Freeze for up to 3 months. Defrost in a microwave or in the refrigerator overnight. Bake on 350 for 25 minutes or microwave for 5 minutes on high until done.
Grab the recipe!
Instant Pot Corn Chowder with Chicken
- 1 rotisserie chicken, pulled
- 5 red potatoes, diced
- 1 19 oz bag of frozen corn, thawed
- 4 slices, bacon diced
- 3 cloves of garlic, minced
- 1 onion, diced
- 6 cups vegetable stock
- 1 cup heavy cream
- 3 tbsp all purpose flour
- 1 tsp dried thyme
- ¼ tsp cayenne pepper
- salt & pepper to taste
- 1-2 cups shredded cheese as a topping
- I buy a whole rotisserie chicken and pull the meat from the bones. Set meat aside.
- Set a 6-qt pressure cooker to sauté on high heat. Add bacon and cook until crispy. Set bacon aside.
- Add garlic and onions and cook until onions are translucent.
- Add chicken, bacon, potatoes, corn, vegetable stock, thyme, and cayenne pepper. Then season the mixture with salt and pepper, to taste. Select manual setting; adjust the pressure to high heat, and set the timer for 10 minutes.
- When finished cooking, quick-release pressure according to manufacturer’s directions.
- Whisk together heavy cream and flour in a small bowl to blend.
- Turn on high sauté setting. Bring mixture to a boil. Pour in heavy cream mixture and cook, stirring frequently, until slightly thickened, about 5 minutes. Add more vegetable stock as needed until desired consistency is reached.
- Serve sprinkled with shredded cheese, crusty bread or crackers! Enjoy!
The nutrition info provided is only an estimate. See my nutrition disclaimer for more info on how the data is collected for recipes.
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