Go Back
–+ servings
Creamy Chicken Corn Chowder garnished with chopped parsley in a bowl next to a sprig of fresh parsley and a linen napkin.

Creamy Chicken Corn Chowder {Dairy Free, Gluten Free}

Katie AdamsKatie Adams
Filled with tender chicken, hearty vegetables, and a savory spice blend this creamy chowder is a warm bowl of comfort.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
INSTANT POT PRESSURIZE AND STEAM RELEASE TIME 30 minutes
Total Time 1 hour 10 minutes
Course Main Course, Soup
Cuisine American
Servings 8
Calories 414 kcal

Equipment

  • 1 8 qt Instant Pot
  • 1 Large wooden spoon
  • measuring cups and spoons

Ingredients
  

Soup Base

  • 2 tablespoon dairy free butter
  • 1 medium onion very small diced
  • 1 medium red bell pepper very small diced
  • 1 medium green bell pepper very small diced
  • 3 stalks celery very small diced

Spice Blend

  • 2½ teaspoon salt plus extra pinches
  • 2 teaspoon oregano rub between your fingers to release oils
  • 2 teaspoon dried parsley
  • 2 medium bay leaves
  • 1 teaspoon cumin
  • 1 teaspoon sweet paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon black pepper
  • ½ teaspoon coriander
  • ½ teaspoon basil
  • ¼ teaspoon dried thyme
  • 3 cloves garlic minced

Vegetables/Chicken/Liquids

  • 1½ lbs chicken breasts whole
  • 1 15 oz can corn drained (or 1¾ cups frozen)
  • 5 medium red potatoes about 2-2½ cups
  • 4-5 cups chicken broth just enough to cover
  • 1 can full fat coconut milk divided (reserve half the can to prepare the slurry)

Slurry

  • ¼ cup arrowroot flour
  • reserved ½ can of coconut milk

Instructions
 

  • Select the Instant Pot SAUTE function (Normal) and add dairy free butter. When Instant Pot reads HOT add diced onions, red bell peppers, green bell peppers, celery and 2-3 pinches of salt. Sauté stirring often until tender about 5-7 minutes.
    Base for Creamy Chicken Corn Chowder in an Instant Pot.
  • Add salt, oregano, dried parsley, bay leaves, cumin, sweet paprika, garlic powder, black pepper, coriander, basil, dried thyme, and minced garlic. Stir until fragrant about 30 seconds. Turn off SAUTE function by hitting CANCEL.
    Vegetables and spices in an Instant Pot.
  • Add whole chicken breasts, corn, red potatoes, and chicken broth. Use the minimum amount of broth needed to cover the ingredients. More liquid will be added later.
  • Close the Instant Pot making sure to seal the pressure valve. Cook on HIGH pressure 7 minutes per pound of chicken*. Allow steam to naturally release at least 10 minutes or longer.
  • Remove chicken and dice or shred. Add back into pot. Pour in ½ can of coconut cream. Turn SAUTE function back on (Normal).
  • Make the slurry:
    Add arrowroot flour to the remaining coconut cream and use a fork to mix together until smooth.
  • Stir slurry into the soup until fully combined. Continue stirring often while soup begins to simmer and thicken. This takes about 5-8 minutes depending on how thick you prefer the soup. Turn off SAUTE function by hitting CANCEL. Remove the bay leaves before serving. Enjoy!
    Instant Pot full of Creamy Chicken Corn Chowder.

Notes

*Instant Pot recommends cooking chicken breasts 6-8 minutes per pound. I cook 7 minutes per pound. See Cooking Tips above for tips on using frozen chicken breasts in this recipe. 

Nutrition

Calories: 414kcalCarbohydrates: 43gProtein: 25gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 57mgSodium: 1331mgPotassium: 1324mgFiber: 5gSugar: 6gVitamin A: 905IUVitamin C: 49mgCalcium: 64mgIron: 4mg
Keyword crockpot, instant pot recipes, potato recipes, slow cooker recipes
Tried this recipe?Let us know how it was!