Versatile Chicken Corn Chowder Pressure Cooker or Slow Cooker

There’s nothing quite like a hearty bowl of chowder to evoke feelings of comfort and warmth. And when that chowder is not only incredibly delicious but also surprisingly simple to make, healthy, and dairy-free, you know you’ve struck culinary gold. This Pressure Cooker Chicken Corn Chowder perfectly fits the bill. It’s a creamy, satisfying soup that comes together in a flash, making it an ideal choice for busy weeknights or whenever you crave a soul-nourishing meal without the fuss. Forget the heavy cream – our secret technique ensures every spoonful is rich and velvety, appealing to even the pickiest eaters in your family.

This isn’t just another soup recipe; it’s a revelation. Many comfort food dishes rely on rich, sometimes indulgent, ingredients to achieve their desired texture and flavor. However, this chicken corn chowder proves that you can achieve incredible depth and a luxuriously creamy consistency using only wholesome, simple ingredients. It’s truly a testament to how the right combination of basic components can create something far greater than the sum of its parts. Individually, potatoes might seem humble, corn familiar, and chicken, well, just chicken. But when brought together in this chowder, they transform into an unbelievably comforting, simple, and utterly delicious masterpiece. You’ll find yourself reaching for a second, or even third, bowl – especially when adorned with a generous sprinkle of crispy bacon and fresh chives.

The Speed and Simplicity of Pressure Cooking

The pressure cooker truly shines in this recipe, turning what could be an hour-long stovetop simmer into a mere 10-minute cooking cycle. This revolutionary kitchen appliance allows you to lock in flavors and tenderize ingredients at an accelerated pace, making gourmet-quality meals accessible on even the busiest weeknights. For this particular Pressure Cooker Chicken Corn Chowder, the process is straightforward: all your foundational ingredients – the broth, corn, potatoes, celery, and seasonings – go into the pot first. Then, the chicken pieces are carefully placed on top, ensuring they cook quickly and evenly.

Placing the chicken on top is a crucial step for a couple of reasons. Firstly, it facilitates even cooking, preventing the chicken from becoming submerged and potentially overcooked or unevenly done. Secondly, it makes it incredibly easy to retrieve the cooked chicken pieces after the pressure cooking cycle is complete. This allows for simple shredding or dicing of the chicken before returning it to the chowder, ensuring perfect texture and integration into the soup.

While the actual pressure cooking time is only 10 minutes, remember to factor in the time it takes for the pressure cooker to build up pressure (typically 10-15 minutes) and then naturally release pressure (another 10 minutes or so). Even with these additional steps, the total active and inactive cooking time remains remarkably efficient, allowing you to have a piping hot, wholesome meal on the table in under an hour. This efficiency is precisely why pressure cooking has become a game-changer for so many home cooks, simplifying meal preparation without compromising on flavor or quality.

It’s worth noting that while many recipes specifically mention “Instant Pot,” this recipe is designed for any electric pressure cooker. Whether you own an Instant Pot, a Mealthy Pot, or another brand, the principles remain the same. The goal is to make delicious, quick meals accessible to everyone, regardless of their specific appliance brand. I personally use both my Instant Pot and my Mealthy Pot interchangeably for their consistent results and ease of use. Both perform exceptionally well, delivering perfectly cooked dishes every time.

Unlocking Dairy-Free Creaminess: The Blending Method

The secret behind this chowder’s incredible creaminess, without a single drop of dairy, lies in a simple yet ingenious technique: blending a portion of the soup. Once the pressure cooker has completed its cycle and the chicken has been removed and shredded, you’ll ladle out a few cups of the cooked soup – rich with tender potatoes and sweet corn – and blend it until it reaches a silky-smooth consistency. This transformed mixture is then stirred back into the pot with the shredded chicken.

This method serves a dual purpose. Firstly, the blended potatoes naturally thicken the soup, giving it a hearty, substantial body. Secondly, the pureed corn contributes a lovely, subtle sweetness and an incredible cream-like texture, mimicking the richness of heavy cream without any of the dairy. This technique not only makes the chowder healthier and suitable for those with dairy sensitivities but also enhances the overall flavor profile, letting the natural sweetness of the corn and earthiness of the potatoes shine through. You have complete control over the final texture; if you desire an even thicker or creamier chowder, simply blend a larger portion of the soup. This flexibility ensures you can customize the chowder to your perfect preference.

While this chowder might not win any beauty contests with its naturally wholesome, rustic appearance – let’s be honest, it looks a little unassuming before the garnishes – its flavor is anything but bland. The combination of perfectly cooked chicken, tender potatoes, and sweet corn creates a harmonious symphony of tastes and textures. The corn provides a delightful, gentle sweetness that balances the savory notes, while the potatoes contribute a satisfying heartiness. With the addition of crispy bacon bits and fresh chives or green onions, this Pressure Cooker Chicken Corn Chowder transforms into a vibrant, flavorful dish that will impress even the most discerning palates.

This dairy-free chicken corn chowder is a truly versatile recipe, perfect for any season. However, as the cooler months approach, I find myself particularly excited to whip up a batch. Its comforting warmth makes it an ideal meal for chilly evenings. The best part? The ingredients are almost always staples in my pantry and freezer, meaning this soup is a fantastic go-to for those nights when you need a quick, delicious, and healthy dinner without a trip to the grocery store. It’s a reliable weeknight dinner saver, and I know I rely on those often!

As a genuine fan of chowders in general, and someone who appreciates healthy meals that can be quickly prepared in a pressure cooker, this recipe is a definite win-win. It embodies everything I look for in a family-friendly meal: ease, nutrition, and incredible taste. I hope this Pressure Cooker Chicken Corn Chowder becomes a beloved staple in your home, just as it has in mine. Give it a try – you won’t be disappointed!

Looking for more culinary inspiration? Here are some other cherished recipes from years past:
One Year Ago: Chicken BLT Burritos with Creamy Southwest Dipping Sauce {Quick and Easy!}
Two Years Ago: Easy Pumpkin Bars with Whipped Cream Cheese Frosting
Three Years Ago: New England Clam Chowder {Our Favorite Version}
Four Years Ago: Slow Cooker Butternut Squash Tortellini
Five Years Ago: Foolproof No-Stir Homemade Caramels {With Step-by-Step Tutorial}
Six Years Ago: Simple Homemade Haunted Halloween Houses
Seven Years Ago: Caramel Apple Bundt Cake
Eight Years Ago: Peanut Butter Texas Sheet Cake

Pressure Cooker Chicken Corn Chowder

Yield:

6
Servings

Prep Time:

40
mins

Cook Time:

10
mins

Total Time:

50
mins

4.36 stars (74 ratings)

Print
Pin
Rate
Save

Ingredients

• 
  3 cups
  
  
  chicken broth,
  I use low-sodium for better salt control
• 
  3 cups
  
  
  frozen corn kernels, no need to thaw
• 
  2 pounds
  
  
  Yukon Gold potatoes,
  about 6 to 8 medium potatoes, peeled and cut into 1/2-inch pieces for even cooking
• 
  ½ to 1 cup
  
  
  small diced celery,
  about 3-4 stalks, adds a subtle aromatic base
• 
  3 cloves
  
  
  garlic,
  finely minced (or 1 teaspoon garlic powder for convenience)
• 
  1
  
  
  bay leaf
• 
  ½ teaspoon
  
  
  salt,
  I use coarse, kosher salt, adjust to taste
• 
  ¼ teaspoon
  
  
  black pepper,
  I use coarsely ground, for a more robust flavor
• 
  1 to 2 pounds
  
  
  boneless skinless chicken breasts,
  cut into 2-inch strips for even cooking and easy shredding
• 
  
  Crumbled bacon and chopped chives or green onions,
  for garnish, adding flavor and color

Instructions

1. In the inner pot of a 6-quart pressure cooker, add the chicken broth, frozen corn, diced Yukon Gold potatoes, celery, minced garlic, bay leaf, salt, and black pepper. Stir these ingredients thoroughly to combine them well at the bottom of the pot.
2. Lightly season the chicken breast strips with a pinch of salt and pepper. Carefully arrange these seasoned chicken pieces on top of the other ingredients in a single layer. Do not stir them into the mixture; they should rest on top for optimal cooking.
3. Secure the lid onto your pressure cooker and ensure the steam release valve is set to the ‘sealing’ position. Cook on high pressure for 10 minutes. Once the cooking cycle is complete, allow the pressure to naturally release for 10 minutes. After 10 minutes, carefully quick-release any remaining pressure by moving the valve to the ‘venting’ position.
4. Once the pressure has fully released and it’s safe to open, remove the lid. Carefully transfer the cooked chicken pieces from the pressure cooker to a plate or cutting board. Using two forks, shred the chicken into bite-sized pieces, or chop it as preferred. Locate and discard the bay leaf from the soup.
5. For that dairy-free creamy texture, ladle out approximately 3 cups of the soup (focusing on potatoes and corn) into a blender. Puree until completely smooth. When blending hot liquids, always remember to vent the blender lid slightly to allow steam to escape and prevent pressure buildup. Stir this creamy, pureed soup back into the pressure cooker with the shredded chicken.
6. Stir well to combine all ingredients. If necessary, use the “Sauté” function on your pressure cooker (or gently warm on the stovetop) for a few minutes to heat the soup through, though it should still be quite warm. Taste the chowder and adjust seasonings with additional salt and pepper as needed. Serve immediately, garnished generously with crumbled crispy bacon and freshly chopped chives or green onions.

Notes

Slow Cooker Variation: For those who prefer the gentle, low-and-slow cooking method, this chowder can also be adapted for a slow cooker.

Important: for the slow cooker method, do not cut the chicken into smaller pieces as noted in the pressure cooker ingredient list – keep the chicken breasts whole to prevent them from drying out during the longer cooking time.
Add the peeled and diced potatoes, diced celery, minced garlic, bay leaf, salt, and pepper to your slow cooker, and toss everything gently to combine into an even layer. Place the whole chicken breasts (lightly seasoned with salt and pepper) on top of this mixture. Add the frozen corn kernels in an even layer over the chicken, then pour the chicken broth over all the ingredients. Do not stir. Cover the slow cooker and cook on high for 4-5 hours, or on low for 7-8 hours, until the chicken is cooked through and the potatoes are tender. Once cooked, remove the chicken, shred it, and return it to the pot. Remove the bay leaf. Ladle about 3 cups of the soup into a blender, puree until smooth, and stir it back into the slow cooker for that creamy consistency. Stir well, adjust seasoning, and serve as directed with bacon and chives.

Author:
Mel

Course:
Soup, Main Dish

Cuisine:
American, Comfort Food

Method:

Pressure Cooker, Slow Cooker

Nutrition Information (Approximate Per Serving)

Serving Size: 1 Serving,
Calories: 320kcal,
Carbohydrates: 42g,
Protein: 30g,
Fat: 4g,
Saturated Fat: 1g,
Cholesterol: 73mg,
Sodium: 924mg,
Fiber: 5g,
Sugar: 4g

Recommended Equipment

Wooden Spoon

Vitamix Blender

6-quart Instant Pot

Recipe Source: This recipe has been lovingly inspired by and extensively adapted from a chowder found in Cook’s Country 2019. It underwent a complete transformation to a pressure cooker recipe, removing dairy entirely, substituting chicken breasts for thighs, and modifying numerous ingredients and the overall cooking approach to create this delicious, healthier, and quicker version.