Friday, January 25, 2019

Instant Pot Chicken Corn Chowder with Bacon

I am going to be honest here - I have had an Instant Pot for two years now, and it still freaks me out.  I have given up trying to sort out exactly why.

To be sure, I find the instructions incomprehensible (although easy once I manage to figure out what I'm being told to do) and the inability to know exactly how long something is going to take really messes with my decades of practice at timing multiple elements of meal. 

There is also a little bit of really lingering ancient fear that came from my mother's hushed assurances that using a pressure cooker would BLOW UP THE HOUSE! (she never crossed paths with an Instant Pot - but her voice still lives in my head.)

My daughter and son in law are geniuses with the thing - so when they were visiting with us, I used the opportunity to make something in it so that if it went tragically wrong, I could blame them get their help fixing it.

I'd had my eye on this recipe for Instant Pot Bacon, Corn, & Potato Chowder from FoodFunFamily for awhile and decided to add some cooked shredded chicken I had on hand, and modified it a bit to our taste.

The result was delicious, filling, and as easy as could be!

I can't say I've defeated my fear of the Instant Pot - but I certainly have found at least one thing I know will come out just right.

I used bacon reserved from breakfast - but you can certainly cook it up in the Instant Pot as your first step, using the saute feature.

Instant Pot Chicken Corn Chowder with Bacon
Serves 4-6

1 lb cooked, shredded chicken
2 Tblsp. bacon grease or 1 Tblsp. coconut oil + 1 Tblsp. butter
1 onion, minced
2 celery stalks, thin sliced
4-5 Yukon Gold Potatoes, diced (peeling optional)
2 bay leaves
16 oz frozen corn kernels
1 tsp. dried thyme
1 tsp. dried parsley
1/2 tsp. dried marjoram
salt and fresh ground black pepper to taste
1 cup whole milk
1/2 cup heavy cream
1 tsp. Cholula or Tapatio hot sauce
1/2 pack bacon, cooked crisp and diced
2 cups shredded sharp Cheddar (optional)

Melt bacon fat or coconut oil in the Instant Pot on Saute.  Cook the onion and celery, stirring occasionally, until soft; about 5 minutes.  

Turn off the Saute feature, add potatoes and bay leaves and let rest a couple of minutes. (This allows a bit of cooling so you don't create a lot of steam when you add the broth.

Add the broth.  Close and lock the lid and seal the valve.  Press MANUAL and and cook 1 minute on HIGH.

Release valve pressure and remove lid once the steam stops.

Discard bay leaves and add chicken, corn, seasonings, milk and cream, and hot sauce.  Press CANCEL, then SAUTE and cook, stirring frequently, until hot - about 5-10 minutes.  Stir in half the diced bacon.

To serve, top with diced bacon and, if desired, shredded sharp cheddar.

This is excellent with biscuits or crusty rolls, but just fine on its own!


  1. I remember, as a kid, seeing my mom's pressure cooker shoot a horrifying geiser of superheated liquid up to the ceiling. That was enough to instill a persistent fear of all things pressure cooker. Despite that, I owned one for several years before I bought my Instant Pot. I realized that these later models are practically idiot-proof, so it made me feel much better. Now I use my Instant Pot 3–4 times per week. For EVERYTHING. This Instant Pot Chicken Corn Chowder looks like exactly what I need in the deep freeze weather we're having (tomorrow's HIGH will be -11º F!!!). A creamy chowder is just what the doctor ordered!!

  2. There is nothing better than a good hot bowl of delicious soup this time of year. Your recipe sounds scrumptious made from scratch! Thanks for partying with us at Merry Monday. See ya this week!

  3. I love Corn Chowder, I will sure have to try your recipe! Hope you are having a great week and thanks so much for sharing your awesome recipe with us at Full Plate Thursday!
    Miz Helen

  4. my daddy used to love corn chowder thanks fo sharing the recipe will make for my family soon
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