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Mexican Chicken Corn Chowder in bowls garnished with lime wedges and cilantro leaves next to linen napkin, spoons, tortilla chips, and cilantro leaves.

Instant Pot Mexican Chicken Corn Chowder {No Gluten, No Dairy}

Katie AdamsKatie Adams
This healthy chowder is hearty, creamy and full of savory Mexican spices!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 14 minutes
Instant Pot Pressurize And Steam Release Time 30 minutes
Total Time 54 minutes
Course Main Course, Soup
Cuisine American, Mexican
Servings 6
Calories 327 kcal

Equipment

  • 1 Instant pot
  • 1 Wooden Spoon
  • measuring cups and spoons

Ingredients
  

Soup base

  • 2 tablespoon ghee or dairy free butter
  • 1 medium onion small diced
  • pinches salt

Spice blend

  • 3 cloves garlic minced
  • 2 teaspoon ground cumin
  • 2 teaspoon paprika
  • 1½ teaspoon salt
  • 1 teaspoon chili powder
  • 1 teaspoon granulated garlic powder
  • ½ teaspoon black pepper
  • ½ teaspoon thyme

Chicken

  • 1 lb chicken breasts whole

Vegetables

  • 1 medium green bell pepper 1" dice
  • 1 medium red bell pepper 1" dice
  • 1 4oz can mild green chilis
  • 1 15oz can diced tomatoes
  • 1 15oz can corn drained

Liquid + slurry

  • 3¼ cups chicken broth or stock divided
  • 1 cup full fat coconut milk
  • 1-2 tablespoon arrowroot powder

Instructions
 

  • Select Sauté function on Instant Pot. Add 2 tablespoon of ghee and warm until melted and Instant Pot reads "HOT".

Sauté the base

  • Add diced onion and two pinches of salt. Sauté stirring often until softened. About 3-5 minutes.
    Cooked diced onions in an instant pot.

Sauté the aromatics

  • Add minced garlic, ground cumin, paprika, salt, chili powder, granulated garlic powder, black pepper, and thyme. Sauté stirring continuously until spices are aromatic ~30 seconds.
    Cooked onions, spices, and garlic in an instant pot.

Add meat, vegetables, broth

  • Turn off Sauté function. Add whole chicken breasts, green bell pepper, red bell pepper, mild green chilis, diced tomatoes, corn and 3 cups chicken stock.

Cook the chowder

  • Cook on HIGH pressure for 14 minutes if chicken is thawed OR 18 minutes for frozen chicken breasts.
  • Allow Instant Pot to depressurize for at least 15 minutes (or longer) before manually releasing steam.

Dice the chicken

  • Remove chicken to a cutting board and diced into bite sized pieces. Add 1 cup full fat coconut milk. Select the Sauté function again.

Add the slurry

  • Make slurry: add 1-2 tablespoon arrowroot powder to ¼ cup chicken stock and mix until fully combined. Add and stir frequently until thickened. Add chicken and any accumulated juices back into pot. Turn off Sauté function. Stir and serve warm.
    Cooked Instant Pot Mexican Chicken Corn Chowder in instant pot.

Nutrition

Calories: 327kcalCarbohydrates: 27gProtein: 22gFat: 17gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 64mgSodium: 1333mgPotassium: 847mgFiber: 4gSugar: 8gVitamin A: 1458IUVitamin C: 62mgCalcium: 68mgIron: 4mg
Keyword chicken recipe, comfort food, dairy-free, easy, gluten-free, healthy, Instant-pot
Tried this recipe?Let us know how it was!