Instapot Chicken Corn Chowder

Prep Time

minutes

Cook Time

minutes

Total Time

minutes

Serving

size

Recipe courtesy of got milk?

6 slices (6 ounces) thick-cut bacon, chopped
1 small yellow onion, diced
3 cloves garlic, minced
1 pound boneless skinless chicken breast, diced
1 16-ounce bag (about 3 1/3 cups) frozen corn kernels
4 cups chicken broth
1 pound (about 5) unpeeled or peeled Yukon Gold potatoes, cut into 1/4-1/2” chunks
1/2 tsp coarsely ground black pepper
1/2 tsp kosher salt
1 1/2 cups milk
2 tablespoons cornstarch

Set Instant Pot to SAUTÉ on HIGH. Once hot, add chopped bacon and cook just until crispy. Using a slotted spoon, transfer cooked bacon to a paper towel-lined plate and pour off all but 1 tablespoon bacon fat. Add onion and garlic to the pot; sauté for 2 minutes, stirring frequently. Add diced chicken and frozen corn; sauté for an additional 3 minutes, stirring often. Turn off the Instant Pot.
Add chicken broth, potatoes, salt, and pepper. Close and seal the Instant Pot, making sure the vent is in the SEALED position. Set the Instant Pot to PRESSURE COOK on HIGH for 8 minutes.
While the chowder cooks, make a slurry by whisking cornstarch (or flour) into the milk. Set aside. When done, turn the Instant Pot off and allow the pressure to release on its own, or carefully quick-release the pressure after a few minutes.
Stir in the cornstarch-milk slurry (or flour-milk mixture if using, scraping any flour that settled at the bottom of the bowl). Cover and let the chowder sit for 10-15 minutes to thicken.
Portion soup into bowls and generously top with bacon. Garnish with green onion and a tablespoon of cream or half-and-half, if desired. Season with additional salt and pepper to taste.