Simple, healthy, and totally delicious, Instant Pot Creamy Chicken Corn Chowder (Dairy-Free) is a delicious one-pot recipe everyone will love!
Oh my gosh, you guys, this recipe!
I love it for so many reasons, not the least of which is how completely simple it is to throw together, plus the fact that you likely have most of the ingredients on hand already.
After our air conditioner went out in the midst of a month-long heatwave this summer (yep, that happened), I’ve also come to love that making this recipe doesn’t heat up the house!
You, of course, can make this recipe anytime of year, as it would make for a lovely summer supper or just the thing to curl up with on a cold winter evening.
Fresh corn really shines here, so if you have it in abundance I highly recommend putting it to use in this recipe.
Frozen works just as well, though, so if you don’t have fresh or just don’t want to deal with cutting off the kernels it’s a great option--just avoid the canned stuff, as the consistency won’t hold up well during the cooking process.
Coconut milk (the kind in the can) also adds a lucious creaminess to this chowder without the need for heavy cream.
Look for it in the Asian foods section of your local market.
Just be sure to use the full-fat variety for a good dose of healthy fats plus a satisfying texture.
The natural sweetness from the corn and sweet potatoes makes this one a hit with kids too, and you can always balance out the sweet with a good dose of hot sauce to top things off for yourself.
And, if you’re looking for a vegetarian crockpot variation, head over to this recipe for all the details.
I hope you’ll make this one soon. If you do, be sure to share it on Instagram and tag me at @realfoodwholelife so I can see!
Now, let’s make some Instant Pot Creamy Chicken Corn Chowder!
Recipe & Kid Friendly Adaptations
1 | Pull the chicken out, chop it, and serve it separately on the side (instead of adding it back to the pot) for kids who like a smoother texture when it comes to chowder.
2 | Make it vegetarian by skipping the chicken and using vegetable stock instead of chicken.
3 | Double the chicken if you like a super hearty chowder.
This Recipe Is
gluten-free, dairy-free, egg-free, mayo-free, nut-free, and soy-free
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Instant Pot Creamy Chicken Corn Chowder (Dairy-Free)
1 tablespoon olive oil
1 medium onion, finely chopped
½ teaspoon turmeric powder
2 medium russet potatoes, peeled and chopped into 1-inch pieces (about 4 cups)
2 large sweet potatoes, peeled and chopped into 1-inch pieces (about 4 cups)
3 cups sweet corn kernels (fresh or frozen, defrosted), divided
3 garlic cloves, roughly chopped
1 teaspoon kosher salt, divided
2 pounds boneless, skinless chicken breasts or thighs
1 quart vegetable or chicken broth
1 cup full-fat coconut milk (from a can)
1 tablespoon white wine vinegar (or substitute fresh lemon juice)
Chopped basil and scallions (optional)
Hot sauce (optional)
1. Add the olive oil to an electric pressure cooker. Turn to saute, add the onion and ¼ teaspoon salt and saute for 7 minutes, stirring occasionally.
2. Add the turmeric, potatoes, sweet potatoes, 1 cup corn, garlic, ¾ teaspoons salt, chicken, and broth, stirring to combine.
3. Secure the lid, select the manual setting, and set it to high pressure for 15 minutes.
4. When the pressure cooker timer is done, quick release the pressure.
5. Carefully remove the chicken and shred with two forks or chop into bite sized pieces. Set aside.
6. With an immersion blender, blend the chowder in the pressure cooker until creamy. If you don’t have an immersion blender, carefully ladle the soup, in batches, into a blender and blend until smooth. Return the blended mixture back to the pressure cooker.
7. Add the coconut milk, vinegar, remaining 2 cups corn, and shredded chicken, stirring to combine. Taste and add additional salt or vinegar to taste.
8. Serve with basil, scallion, and hot sauce if you like.
Makes 6-8 servings.
If you’re looking for a vegetarian crockpot variation, head over to this recipe for all the details
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