Pressure Cooker Chicken Corn Chowder

This chicken recipe, Pressure Cooker Chicken Corn Chowder, leans on chicken broth, frozen corn kernels and Yukon Gold potatoes. It makes 6 Servings and takes about 50 minutes.

• Yield 6 Servings
• Ready in 50 minutes
• Prep 40 minutes
• Cook 10 minutes

Ingredients

• 3 cups chicken broth (I use low-sodium)
• 3 cups frozen corn kernels
• 2 pounds Yukon Gold potatoes (about 6 to 8 medium potatoes, peeled and cut into 1/2-inch pieces)
• 1/2 to 1 cup small diced celery (about 3-4 stalks)
• 3 cloves garlic (finely minced (or 1 teaspoon garlic powder))
• 1 bay leaf
• 1/2 teaspoon salt (I use coarse, kosher salt)
• 1/4 teaspoon black pepper (I use coarsely ground)
• 1 to 2 pounds boneless skinless chicken breasts (cut into 2-inch strips)
• Crumbled bacon and chopped chives or green onions (for garnish)

Instructions

1. In the insert of a 6-quart pressure cooker, add the broth, corn, potatoes, celery, garlic, bay leaf, salt, and pepper. Give the mixture a good stir to combine.
2. Season the chicken pieces lightly with salt and pepper and place them on top of the other ingredients. Don't stir.
3. Secure the lid on the pressure cooker, set the valve to seal, and cook on high pressure for 10 minutes. Let the pressure naturally release for 10 minutes before quick releasing the remaining pressure.
4. Remove the cooked chicken from the pressure cooker to a plate or cutting board. Shred or cut into bite-size pieces. Remove the bay leaf from the soup and discard.
5. Ladle out about 3 cups of the soup into a blender and puree until smooth (take care to vent the lid just a bit since hot liquids will expand when blended). Stir the pureed soup and shredded chicken back into the pressure cooker.
6. Heat through, if needed (the soup should still be plenty warm). Season to taste with additional salt and pepper, if needed. Serve with crumbled bacon and chopped chives or green onions.

Loosen a leftover bowl with a splash of water when you reheat it.