Gluten-free Instant Pot Chicken Corn Chowder is a really hearty, warming and filling soup that’s super easy to make.
One of the things we all share here is a love for soup. One of the soups we all really enjoy is corn chowder. I make a few different types of corn chowder, and hands down the favorite of them is chicken corn chowder. It’s a really hearty, warming and filling soup. It’s super easy to make. I actually prefer making it in the Instant Pot over on the stovetop, it’s a lot simpler and the taste is better. I always make a big batch so we have leftovers for the next day. A warning, this dish does thicken by the second day and doesn’t have nearly as much broth. Truthfully, we like it even better that way, not that there’s usually a ton of it left on the second day to worry about. Here’s how I make it.
Gluten-free Instant Pot Chicken Corn Chowder
- Instant Pot (I used the 6 quart model)
- cooking spoon
- cutting board
- measuring cups
- measuring spoons
- Instant Pot silicone lid
- Instant Pot glass lid
- soup bowls
Adjustable Measuring Spoon SetPyrex 3-Piece Glass Measuring Cup SetOXO Good Grips Prep Cutting BoardCuisinart 15-Piece Stainless Steel Knife SetiNeibo Kitchen silicone serving spoonInstant Pot Tempered Glass LidInstant Pot BPA-free Silicone LidInstant Pot IP-DUO60 6qt Pressure CookerStarPack XL Size 13.5in Silicone LadleSweese Porcelain Fluted Bowls – Set of 6 – 26oz
- 1 lb chicken tenderloins, cubed
- 2 tbsp butter
- 2.25 cups potatoes, peeled and diced (I used 1 large and 3 small potatoes)
- 32 oz chicken stock
- 1x 10.8 oz bag frozen corn (I used Birds Eye Steamfresh)
- 1 cup frozen carrots
- 1/4 cup onion, diced
- 1/2 tsp parsley flakes
- 1 cup milk
- 8 oz cream cheese
- 1/2 cup real shredded bacon (I use Oscar Mayer)
Set the Instant Pot to saute.
Place the chicken into the pressure cooker and brown it in the butter.
Add the potatoes, chicken stock, corn, carrots, onion, and parsley to the pot.
Set to cook manual 15 minutes.
Do a quick pressure release.
Add the milk, cream cheese and bacon.
Set to saute and stir until cream cheese is completely blended in.
If you want the soup a bit thicker add a little corn starch, I added 2 tbsp.
Serve immediately, shredded cheddar on top optional.