Instant Pot Chicken Corn Chowder

The nights are getting cold and sometimes you just want a hearty soup.
This is one of those set-and-forget recipes that I think you'll enjoy.


INGREDIENTS
2-3 Chicken Breast, skinless/boneless
3 Cups Corn
2 Cans Green Chiles
1 Can Black Beans
7-8 Gold Potatoes (small)
2 Red Bell Peppers
1 Onion
Cayenne/Cajun Spice
Garlic/Onion Powder/Cumin
Salt & Pepper
2-3 Cups Chicken Broth
1 Cup Shredded Cheese
1 Cup Heavy Cream
Tortilla Chips/Strips
Cilantro
  1. Prep the veggies. Dice your potatoes, onion and bell pepper. Cut your corn off the cobs, if using fresh corn.

  2. Sauté the chicken. Put your instant pot on sauté mode. Season your chicken with a Cajun spice, garlic and onion powder, s&p, and cumin (I use these spices in just about everything!! But you don’t have to). Put some oil in the pot and brown chicken on both sides, about 4 minutes each side. Turn off pot.

  3. Fill up the pot. Add the corn, chiles, bell pepper, onion, potatoes, and broth. Close the pot. Seal the valve. Turn the pot on soup mode for 40 minutes.

  4. Blow the whistle. Release the steam valve and leave your pot alone until you don’t hear the steam anymore. Pull out your chicken pieces and shred. Add back to pot with the shredded cheese and cream. Stir until combined.

  5. Serve it up. Top with tortilla chips/strips and cilantro.

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