Instant Pot Chicken Corn Chowder
This recipe is enough to feed a small Army, it even fills up my hungry teenager with just a single bowl. With a family of 5, we can eat off of this for 3-4 days.
This fills an 8 qt Instant Pot to the max fill line, if using a 6 qt, you will need to use ¼ less of everything.
Open in Cookpad AppCooking Instructions
- 1
Chop Bacon into small pieces. Set Instant Pot to Saute and render bacon until crispy. While Bacon renders, dice whole onion. Once Bacon is crispy, spoon out bacon and set aside. Add Diced Onion and minced Garlic to bacon grease and saute until onion is soft.
- 2
Chop Chicken and potatoes into small chunks. Add Chicken Stock, Drained Corn, Potatoes, Chicken and Seasonings to Base. (You can substitute chicken stock for 6 Cups of Hot Water with 6 Chicken Bouillon Cubes dissolved in the water). Stir ingredients together and place lid on Instant Pot.
- 3
Set valve to sealing, and set Instant Pot to High Pressure for 10 Minutes, then vent.
- 4
Remove lid and set to Saute. Tear Spinach leaves and add to soup. Let boil for 5 minutes. While boiling, mix corn starch into whipping cream and whip until thickened into a rue.
- 5
Add rue to soup and mix, let boil for another 5 minutes and then turn off Instant Pot. Mix Bacon back into chowder. (You may choose to reserve some as a garnish)
- 6
Enjoy with Oyster Crackers and cheesy bread!
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