If there’s one thing I love more than my very first slow cooker — which got me through grad school in North Carolina and our first few years of marriage in San Francisco — it’s my Instant Pot (affiliate link).
If you don’t yet have an Instant Pot, you may want to put one on your holiday wish list. ASAP. That is unless you have a pressure cooker you’re not terrified of — in addition to a rice maker, slow cooker, yogurt maker and plenty of kitchen real estate to store them all!
Can we talk about how scary pressure cookers are? They’ve probably come a long way in the past 30 years, but I still have visions of my parent’s pressure cooker spewing steam and violently shaking on the stove, looking like it was a bomb about to explode. Now a mom myself, I get the appeal of having a fully-cooked roast on the table in 20 minutes — I’m just not sure it’s something I’d risk my family’s safety over.
Insert the Instant Pot, the fool-proof kitchen appliance that makes pressure cooking no more terrifying than turning on a slow cooker and cooks things in a fraction of the time, like this incredible Chicken Corn Chowder made with milk.
Before I dig into this big, beautiful bowl of chowdery goodness, let’s take a moment to talk about it, shall we?
In addition to being one of the easiest meals ever in the history of man, it’s delicious and hearty. Made with wholesome, nutrient-rich milk, it’s thick and creamy yet not overly rich as chowders often can be. In my opinion, dairy milk is the way to go with this recipe, as alternatives would surely change the texture and overall flavor.
This chowder is also chock-full of sweet corn, buttery potatoes, and tender chicken. Oh and bacon. Let’s not forget the bacon.
The whole shebang comes together in under 30 minutes, a glorious thing when your workweek gets crazy, and you’ve got a family to feed. Hence why the boys and I have been eating it on repeat this week!
If you’re looking for a nourishing, delicious new meal to add to your weeknight rotation, pull out your Instant Pot and put this one on the list!
Special thanks to the National Milk Life Campaign for sponsoring this delicious recipe. For more nutritious recipes, head on over to MilkLife.com or connect with them on social via Facebook, Twitter, Pinterest, and Instagram.
What will happen if I leave the chicken out?
Always happy for another delish Instant Pot recipe. I’m sure this dish will be a hit in our household.
Taste was great, came out a little more ‘soupy’ than ‘chowdery’. Added some Parsley and Cilantro for more depth of flavor. Was a great warm dinner on a cold midwest night, we ate it with some nice crusty sourdough and the two went together deliciously.
Can u just use heavy cream instead of milk and corn starch?
I think that would work! Also, you could cut back on the broth a little and add more to thicken at the end of necessary.
This was great soup! I made it just as directed with the exception of adding some jalapenos in with the onion/garlic. Perfect for a cold rainy day. A keeper!
When using the instant pot do I saute on low after adding the slurry then turn of before placing on the lid? My instant pot isn’t supposed to be used with the lid on for saute? Thanks for the recipe smells great so far!
Yes, turn it off before replacing the lid. ??
This is exactly like my wife’s shrimp corn chowder. Just replace the chicken with shrimp.
Can the chicken be placed in raw?
I was thinking about using shrimp or salmon. I make my corn chowder like above but use fresh corn. Celery, onions, .
I have a bag of corn frozen. The Bones From Costco roasted chicken. I simmer the bones to get the meat and good broth. Frozen corn not cooked. I will try shrimp and salmon.
Yum! Would love to know how it turned out with those additions!
I’ve never made chowder before, was always worried I’d mess it up. This recipe was so easy to follow and made it a fun family cooking experience. It tasted great and was a perfect cold weather meal. Another winner <3
We made this soup and it turned out very nice! I used chicken thighs and cut them up and the recipe worked out just fine. It’s the perfect soup for a cold winter weekend served with grilled cheese or a nice fresh salad. I cut the recipe in 1/2 since there are only two of us in my home now, but it worked out just great. I also used my food processor and used the thick slice blade on white potato and one large sweet potato. I cut both potatoes in half so that they would fit into my FP and change up on the potatoes worked out fine. I used my Instate Pot so that also helped with cooking the sweet potato. The soup was really good and not cheat yourself out of the onion or bacon on top. .
Thanks for guiding me through the process. I modified the ingredients a bit, but followed your cooking times and directions and it went perfectly. Even the potatoes are cooked exactly as they should be! Absolutely a success. Much appreciation!
Where did you buy this Instant pot?
amazon