It happens every single week – I glance over at the time and I should have fed my kids about 30 minutes ago. Our week days are so chaotic! Thankfully my Instant Pot is damn good at saving my butt and helping me get my kids fed. What other kitchen device can go from frozen to dinner on the table in under an hour? My Instant Pot is my sanity saver and in our home chicken meals are by far my kids favorite (that should read – my kids will eat chicken for dinner without a battle…)
Instant Pot Chicken Recipes
Below you will find all of our favorite Instant Pot Chicken Recipes that we have shared on the site! Make sure to pin this page and check back frequently because we will be adding in more delicious meal ideas weekly!
Easy 20-Minute Instant Pot Chicken Corn Chowder
Instant Pot Chicken Corn Chowder
Description
This easy 20-Minute Instant Pot Chicken Corn Chowder is the perfect pressure cooker chicken corn chowder recipe to use on busy nights when you need comfort food!
Ingredients
- 6 slices Thick Cut Bacon (or 8 slices thin), chopped
- 1 rib Celery, diced, about 1/2 cup
- 1/2 tsp Mexican Oregano (or regular)
- 1/2 tsp Thyme Leaves, dried, or 1 tsp fresh
- 1 tsp Salt (more to taste)
- 1/2 tsp Pepper
- 2 tsp Smoked Paprika (or regular)
- 4 cloves Garlic, pressed or minced
- 1 (4 oz) can Diced Green Chiles
- 2 med Potatoes, peeled and diced
- 1 Jalapeño, seeded and diced
- 1 Red Bell Pepper, diced
- 3 cups Chicken Broth, low sodium
- 3 cups Corn Kernels (frozen, fresh, or canned, drained)
- 1–2 Chicken Breasts, skinless/boneless, uncooked, cut in half
To Finish:
- 1 cup Heavy Cream
- 1/4 cup Flour
Instructions
- Gather everything you will need first. Then cut the veggies, bacon, chicken, etc. and have it all ready to go. This will make the process much more fun, or less stressful!
- Turn on the pot's sauté setting. Add the chopped bacon and cook until done. Remove to a paper towel to drain. Remove all of the bacon fat except for 1 Tbsp.
- Add the onion, celery and cook, stirring occasionally, until starting to soften. Be sure to scrape the bottom of the pan and get up any brown bits (deglaze).
- Add oregano, thyme, salt, pepper, and smoked paprika, stirring well.
- Add the garlic and diced green chiles. Stir.
- Add the potatoes, jalapeño, red bell pepper, broth, and corn. Stir well.
- Add the chicken. Close the lid and lock into place. Set the steam release knob to the Sealing position.
- Cancel the sauté setting. Press the Pressure Cook/Manual button or dial, and the + or – to select 8 minutes (High Pressure).
- When the cooking cycle is finished, let the pot sit undisturbed for 10 minutes (10 minute natural release). Then do a controlled quick release of the remaining steam/pressure. Open the lid when the pin drops down.
- Remove the chicken with tongs to a plate and set aside.
- Mix the cream and flour together well.
- Turn on the sauté setting again and when soup starts to simmer, stir in the flour mixture. Keep stirring for a minute to be sure it is well combined, and the soup thickens.
- Turn off the pot. Use a potato masher to mash some of the potatoes and give the soup that nice chowder texture.
- Shred the chicken with 2 forks, and add back into the soup (we do it this way so the chicken is not dry).
- Add the cooked bacon back into the soup and stir. You can save some for garnish if you'd like. Taste and adjust salt if desired.
- Serve with some crusty bread, or in bread bowls.
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