This was a recent find that we enjoyed. We have a mixture of folks in our household who have different tolerances for spice/heat. We were able to tweak this recipe to make it work for us by leaving out the jalapenos, however, for some of us the result was a bit bland and needed a little Slap Ya Mama seasoning in our bowls to give it some nice flavor.
You will also notice in the pictures that the chowder has peas and carrots. We had a bag of frozen peas and carrots that we wanted to use up so we decided to throw them in. You won’t see that in the recipe below so I just wanted to clear up any confusion.
The original recipe can be found at:
Instant Pot Chicken Potato Corn Chowder with Bacon (Pressure Cooker Recipe)
Ingredients
- 8 strips Bacon (extra-thick bacon, chopped)
- 1 Onion (diced)
- 4 cloves Garlic (minced)
- 2 Jalapeno Peppers (diced, remove the seeds for less heat)
- 1 lb Corn Kernels (fresh or frozed, thawed)
- 2 Potatoes (peeled, cut into cubes)
- 1 Chicken Breast (cut into bite-sized pieces)
- 2 cups Chicken Stock (room temperature)
- 1 tsp Thyme
- to taste Salt
- to taste Black Pepper
- 3/4 cup Heavy Cream
- 3 tbsp Flour
- Chives (for garnish)
- Bacon (for garnish, extra-cooked bacon if desired)
Step by Step Instructions
Step 1:
Prepare all ingredients in advance.
Step 2:
Switch on the Saute function on your instant pot and add the bacon. Cook the bacon till golden brown. Remove the bacon and set aside, while leaving the fat in the pot.
Step 3:
Add the onion, garlic and jalapenos and cook till the onions are soft. Use the onions to delgaze the bottom of the Instant Pot to remove all of the bacon from the bottom.
Step 4:
Add the corn kernels, potatoes, chicken breast, chicken broth, thyme, salt and pepper. Give everything a quick mix, close the lid and turn the valve to sealing. Use the manual setting to cook the chowder for 10 minutes. After 10 minutes, use quick release by turning the valve to venting with the back of a spoon.
Step 5:
Turn on the saute function (switch to normal heat) and bring the soup to a simmer. Whisk together cream and flour and add it to the soup. Keep stirring the soup till it comes to a boil. Simmer for 4-5 minutes till the soup thickens and turn off the Instant Pot. Mix in the bacon, add some chopped chives. If the soup is too thick, add a little water, milk or broth to it to adjust the consistency.
Step 6:
Serve this Instant Pot chicken potato corn chowder hot, topped with bacon and chives. The soup can be refrigerated for up to 4 days.
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