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Instant Pot Creamy Chicken and Corn Chowder Recipe

corn chowder in a bowl with cornbread

5 from 3 reviews

Healthy, Creamy Chicken Corn Chowder with a delicious twist of sweet potatoes, whipped up in minutes in the Instant Pot

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Ingredients

For the Homemade Cornbread Mix (may substitute with 1 cup of Jiffy)

  • 1/2 cup cornmeal
  • 1/4 cup white whole wheat flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda

For the Chowder

  • 3 cups skim, 1%, or 2% milk
  • 2 tablespoons butter
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon salt
  • 1 teaspoon cumin
  • 1/2 teaspoon oregano
  • 1 quart chicken broth
  • 2 small or 1 large sweet potato, peeled and cut into small bite-size pieces
  • 1 1/2 pounds chicken tenderloins, trimmed and cut into bite-size pieces
  • 1 cup cheddar cheese (I like sharp, but any kind will work)
  • 2 cups frozen corn or 1 15 oz can, drained
  • 1/2 cup fresh parsley
  • salt and pepper to taste

Instructions

  1. In a medium bowl, combine cornmeal, flour, salt, baking powder, and baking soda.  Whisk in milk.  Set aside.
  2. Select saute on the pressure cooker and add butter.  When melted, add onions and garlic and stir.  Place lid on pot, allow onions to sweat 3-4 minutes until soft, checking on them after 2 minutes to make sure they don’t burn.  Add salt, cumin, and oregano, stir.
  3. Add chicken tenderloins and chicken broth.
  4. Place a steamer basket inside and place chopped sweet potatoes in it
  5. Secure the lid and turn pressure release knob to a sealed position.  Cook at high pressure for 2 minutes.
  6. When cooking is complete, use a natural release for 5 minutes and then release any remaining pressure.
  7. Set steamer basket with sweet potatoes aside.
  8. Select saute and bring soup to a light simmer.  Give the cornmeal/milk mixture (from step 1) an extra stir, then pour into the pot while whisking.  Let the soup simmer until thick, 3-5 minutes, stirring often.
  9. Return sweet potatoes to the pot with the cheese, corn, and parsley, stir until cheese is melted.  Season with salt and pepper to taste.  May add extra broth to thin, if desired.
  10. Refrigerate leftovers for 3-5 days.  This soup does not freeze well.

Notes

  • Chicken tenderloins and boneless, skinless chicken thighs have the most tender results in comparison to chicken breast.  If using bite-size pieces of chicken breast, the cooking time will remain the same
  • May use 1 cup of dry Jiffy or Bob’s Red Mill Cornbread Mix in place of the homemade mix.

Keywords: instant pot soup, chicken corn chowder, healthy corn chowder