INSTANT POT CHICKEN CORN CHOWDER

By gbvampy1

Ingredients

• 6 slices (6-ounces) thick-cut bacon, chopped
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 pound boneless skinless chicken breast, diced
• 17 ounces bag (about 3 1/3 cups) frozen corn kernels
• 4 cups chicken broth
• 1 pound (about 5) unpeeled or peeled Yukon Gold potatoes, cut into 1/4-1/2” chunks
• 1/2 teaspoon kosher salt
• 1/2 teaspoon coarsely ground black pepper
• 2 tablespoons cornstarch (or 4 tablespoons all-purpose flour)
• 1 1/2 cups milk
• 3 green onions, sliced (optional)
• Heavy cream or half-and-half (optional)

Details

Servings 8
Preparation time 5mins
Cooking time 30mins

Preparation

Step 1

Set Instant Pot to SAUTE on HIGH. Once hot, add chopped bacon and cook just until crispy. Using a slotted spoon, transfer cooked bacon to a paper towel-lined plate and pour off all but 1 tablespoon bacon fat.
Add onion and garlic to the pot; saute for 2 minutes, stirring frequently. Add diced chicken and frozen corn; saute for an additional 3 minutes, stirring often. Turn off the Instant Pot.
Add chicken broth, potatoes, salt, and pepper. Close and seal the Instant Pot, making sure the vent is in the “SEALED position. Set the Instant Pot to PRESSURE COOK on HIGH for 8 minutes.
While the chowder cooks, make a cornstarch (or flour) slurry by whisking into the milk. Set aside.
When done, turn the Instant Pot off and allow the pressure to release on its own, or carefully quick-release the pressure after a few minutes. Set the Instant Pot to SAUTE on LOW. Stir in the cornstarch-milk slurry, scraping any flour that settled at the bottom of the bowl. Cover and allow chowder to thicken for 10 minutes.
Turn off the Instant Pot and portion soup into bowls. Generously top with bacon and garnish with green onion and a tablespoon of cream or half-and-half, if desired. Season with additional salt and pepper to taste.