Instant Pot Chicken Corn Chowder

You’re staring into the fridge, hoping dinner will magically appear. It’s cold, you’re tired, and the idea of a complicated recipe is a hard no. I’ve been there more times than I care to admit.

That’s why my Instant Pot Chicken Corn Chowder is my secret weapon. It’s the cozy, creamy hug in a bowl that saves the day. This isn’t just soup; it’s a 30-minute miracle that tastes like you simmered it for hours.

Forget the takeout menus. Your new favorite comfort food is waiting.

This isn’t your average, bland soup. This chowder is a flavor explosion.

It’s creamy without being overly heavy, and it’s packed with tender chicken and sweet corn. IMO, the magic is in the trifecta of textures and the rich, savory broth. It’s the kind of meal that feels nostalgic, like something your grandma would make if she owned a pressure cooker.

Who knew a simple chicken corn soup could be so utterly addictive and satisfying?

Jump to Recipe

Ingredients

Gathering the ingredients for this creamy chicken chowder is a breeze. You probably have most of this in your pantry right now. The beauty is in the simplicity, with a couple of items that really make it pop.

Don’t skip the bacon—it adds a smoky depth that is absolutely chef’s kiss.

1 lb boneless, skinless chicken breasts or thighs
6 slices bacon, chopped
1 yellow onion, diced
3 cloves garlic, minced
4 cups chicken broth
4 medium potatoes, peeled and cubed
1 (16 oz) bag frozen corn
1 tsp smoked paprika
1/2 cup heavy cream
1/2 cup shredded cheddar cheese
Salt and black pepper to taste

Step-by-Step Instructions

Cook the bacon. Using the Sauté function on your Instant Pot, cook the chopped bacon until crispy. Remove it with a slotted spoon, leaving the glorious bacon fat behind.
This is your flavor base, so don’t you dare drain it.
Sauté the aromatics. Toss the diced onion into the pot and cook until softened. Add the garlic and cook for one more minute until fragrant.
This builds a foundational flavor that makes all the difference.
Pressure cook everything. Add the raw chicken, cubed potatoes, frozen corn, smoked paprika, and chicken broth to the pot. Secure the lid, set the valve to sealing, and cook on High Pressure for 10 minutes.
The pot does the hard work for you.
Shred and creamify. Once done, do a quick pressure release. Carefully remove the chicken and shred it with two forks.
Stir it back into the pot. Stir in the heavy cream and cheddar cheese until melted and creamy. Season with salt and pepper.

Ladle into bowls and top with the reserved crispy bacon. Dinner is served!

Storage Instructions

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This soup is a fantastic make-ahead meal. Let it cool completely before storing.

For the fridge, use an airtight container and it will stay fresh for up to 4 days. For longer storage, freeze it. Portion it into freezer-safe bags or containers for up to 3 months.

FYI, the potatoes may soften slightly upon reheating, but the flavor is still incredible. Thaw overnight in the fridge before reheating on the stove.

Why You’ll Love This Instant Pot Chicken Corn Chowder

It’s a massive time-saver. From fridge to table in under 30 minutes, this pressure cooker soup is a weeknight hero.
It’s a certified crowd-pleaser. From picky kids to hungry adults, this creamy corn chowder wins everyone over.
It’s incredibly versatile. You can easily swap ingredients to fit dietary needs, making it a reliable go-to recipe.

Common Mistakes to Avoid

Using thin-cut bacon. It burns too easily. Use a good, thick-cut bacon for the best results and flavor.
Overcooking the garlic. If you burn it, the whole batch will taste bitter.
Just one minute is all it needs.
Adding the dairy before shredding. Adding the cream and cheese while the soup is at a full boil can cause it to separate. Let it cool slightly first.

Alternatives and Variations

This recipe is wonderfully adaptable. For a gluten-free version, just ensure your broth is certified GF.

To make it dairy-free, swap the heavy cream for full-fat coconut milk and omit the cheese. Need a keto-friendly option? Substitute the potatoes with cauliflower florets.

You can also add a kick with a diced jalapeño or use rotisserie chicken to save even more time. This easy chowder is your canvas.

FAQs

Can I freeze this Instant Pot Chicken Corn Chowder?

Absolutely! It freezes beautifully for up to 3 months.

Just remember that the potato texture might be a little softer after thawing and reheating, but the taste remains fantastic.

What’s the best substitute for heavy cream?

For a lighter option, half-and-half works, though the soup will be less rich. For a dairy-free version, full-fat canned coconut milk is my top recommendation for maintaining creaminess.

How long does it stay fresh in the refrigerator?

Stored in a sealed container, your leftover chicken corn chowder will be perfect for 3 to 4 days. Reheat it gently on the stovetop for best results.

Is this kid-friendly?

In my experience, yes!

The creamy texture and sweet corn are usually a big hit. If your kids are wary of “bits,” you can always blend a portion of the soup to make it smoother before adding the shredded chicken back in.

Can I prep it ahead of time?

You totally can. You can chop all your veggies and bacon ahead of time.

For the ultimate easy meal prep, make the entire soup and reheat it throughout the week for quick lunches or dinners.