Instant Pot Southwest Chicken Corn Chowder
Chicken Corn Chowder with a Southwest twist. Enjoy it with a crush of tortilla chips and a dollop of sour cream.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Pressure Cooker
- Cuisine: American
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion (sweet or yellow), diced
- 3 garlic cloves, minced
- 1 jalapeno, seeded and diced (leave seeds if you want it spicy)
- 1 red bell pepper, diced
- 2 medium Yukon potatoes, peeled and diced
- 5 cups corn (fresh, frozen, or canned)
- 1 teaspoon salt
- 1 ½ teaspoons cumin
- 1 ½ teaspoon ground coriander
- 1 teaspoon chili powder
- ½ teaspoon ground turmeric
- ½ teaspoon garlic powder
- ½ teaspoon oregano
- ½ teaspoon black pepper
- ¼ – ½ teaspoon cayenne (optional to make it spicy)
- 1 pound boneless skinless chicken tenderloins
- 2 cups low sodium chicken broth
- ⅓ cup sour cream
- 1 cup milk (I use 1% cows milk. I suspect almond and coconut milk will also work)
- Juice of 1 lime
- 1 (15 ounce) can white beans (navy or cannellini), rinsed and drained
Garnish:
- Shredded cheddar or pepper jack cheese, diced green onions, minced cilantro, diced avocado, crushed tortilla or corn chips, sour cream or yogurt
Instructions
- Select sauté on the pressure cooker and add oil. When hot, add onions, garlic, jalapeno, red bell pepper, potatoes, and corn. Sauté for 3-4 minutes, just until the vegetables start to soften.
- Add salt and spices; stir to distribute.
- Add chicken tenderloins and nestle them down into the veggies and spices (this will help flavor the chicken as it cooks). Add chicken broth.
- Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 5 minutes.
- When cooking is complete, let the pressure release naturally for 5-10 minutes, then release any remaining pressure.
- Remove chicken to a plate.
- Scoop 3-4 ladles of soup into a blender (more or less depending on how chunky/smooth you want the soup). Add sour cream to the blender and blend until smooth. Note: the soup will be very hot, so start on low, then gradually increase the blender to high to prevent splatters. I like to put a hand towel over the lid, just in case. Stir pureed soup back into the pot.
- Add milk, lime juice, and beans; stir.
- Shred or chop chicken into bite-size pieces; stir into soup.
- Taste and season with extra salt if needed (I typically add another teaspoon).
- Serve hot with a garnish of cheese, green onions, cilantro, avocado, crushed chips, and a dollop of sour cream or yogurt.
Notes
- If you’re in a hurry, you can skip sautéing the veggies in the first step. This adds a bit of a deeper flavor to the soup, but I find it delicious both ways.
- Use chicken tenderloins if possible. They cook up so well in this soup. If you can’t find them, use chicken breast and cut them into tenderloin-sized strips.
- As written, the soup is not spicy. If you want it spicy, leave in the jalapeno seeds and add cayenne pepper. A few splashes of hot sauce to individual bowls is also really good.