Pressure Cooker Chicken Corn Chowder

Name: Pressure Cooker Chicken Corn Chowder
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Yield: 6 Servings
Ingredients: 3 cups chicken broth; 3 cups frozen corn kernels; 2 pounds Yukon gold potatoes; ½ to 1 to 1 cup small diced celery; 3 cloves garlic; 1 bay leaf; ½ teaspoon salt; ¼ teaspoon black pepper; 1 to 2 to 2 pounds boneless skinless chicken breasts; Crumbled bacon and chopped chives or green onions

User Reviews

4.4

222 reviews

Good

Prep Time
40 mins
Cook Time
40 mins
Total Time
50 mins
Servings
6 Servings
Course
Soup
Cuisine
American

Pressure Cooker Chicken Corn Chowder

Iris Warren

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Perfect for any time of day, this recipe delivers great flavor effortlessly.

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Ingredients

Servings

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
½ to 1 to 1 cup small diced celery about 3-4 stalks
3 cloves garlic finely minced (or 1 teaspoon garlic powder)
1 bay leaf
½ teaspoon salt I use coarse, kosher salt
¼ teaspoon black pepper I use coarsely ground
1 to 2 to 2 pounds boneless skinless chicken breasts cut into 2-inch strips
Crumbled bacon and chopped chives or green onions for garnish

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Instructions

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.
Season the chicken pieces lightly with salt and pepper and place them on top of the other ingredients. Don't stir.
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.
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.
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.
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.

Notes

Slow Cooker: I haven't tried this in the slow cooker yet myself but the original recipe was written for a slow cooker and should work great. For the slow cooker, don't cut the chicken into smaller pieces as noted in the ingredient list - keep the chicken breasts whole so they don't dry out. Add the following to the slow cooker and toss to combine: potatoes, celery, garlic, bay leaf, salt and pepper. Spread the mixture into an even layer. Top with the chicken breasts (seasoned lightly with salt and pepper). Add corn in an even layer on top and pour broth over everything. Don't stir. Cover and cook on high for 4-5 hours or on low for 7-8 hours.

Nutrition Information

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Serving 1 Serving Calories 320kcal (16%) Carbohydrates 42g (14%) Protein 30g (60%) Fat 4g (6%) Saturated Fat 1g (5%) Cholesterol 73mg (24%) Sodium 924mg (39%) Fiber 5g (20%) Sugar 4g (8%)