Instant Pot Chicken Chowder Recipes

INSTANT POT® CHICKEN AND WILD RICE CHOWDER

Instant Pot® Chicken and Wild Rice Chowder image

When I was a little girl, my mamaw made a chicken casserole which was simple for the time, but comforting. I've converted it into a chowder, and for ease of preparation this uses rotisserie chicken breasts.

Provided by thedailygourmet

Categories Soups, Stews and Chili Recipes Chowders

Time 45m

Yield 6

Number Of Ingredients 12

Ingredients

3 tablespoons butter
½ cup sliced mushrooms
1 shallot, finely chopped
1 clove garlic, minced
1 (6 ounce) box uncooked long grain and wild rice mix, with seasoning packet
1 ¾ cups water
3 cups cubed, cooked chicken
1 (10.5 ounce) can condensed cream of chicken soup
1 cup fat-free half-and-half
1 cup low-sodium chicken broth
2 tablespoons chopped pimento peppers
1 cup freshly grated Cheddar cheese

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®), select Saute function, and add butter. Add mushrooms, shallot, and garlic to the melted butter, and saute until fragrant, 3 to 5 minutes. Stir in rice and seasoning packet. Pour in water. Add chicken, hit cancel, and close and lock the lid.
Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
Select Saute function and add condensed soup, half-and-half, chicken broth, and pimento peppers. Stir to combine. Add Cheddar cheese and stir until melted and heated through, 3 to 5 minutes. Serve immediately.

Nutrition Facts : Calories 464.8 calories, Carbohydrate 32.1 g, Cholesterol 96.3 mg, Fat 24.6 g, Fiber 0.7 g, Protein 28 g, SaturatedFat 11.3 g, Sodium 1039.8 mg, Sugar 3.9 g

INSTANT POT CHICKEN CHOWDER

Instant Pot Chicken Chowder image

Make and share this Instant Pot Chicken Chowder recipe from Food.com.

Provided by Diva Sarah

Categories Pressure Cooker

Time 40m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

3 chicken breasts
1 tablespoon olive oil
2 carrots, diced
2 celery ribs, diced
1/2 onion, diced
3 garlic cloves, diced
4 cups chicken broth or 4 cups turkey broth
1 (10 ounce) bag frozen peas and carrots
1 -2 cup frozen corn
4 tablespoons butter
4 tablespoons flour
3 cups milk
2 tablespoons Frank's red hot sauce

Steps:

Turn Instant Pot to sauté setting.
While the Instant Pot is heating, dice carrots, celery, and onion.
Add olive oil to the hot pot and add diced vegetables.
Saute vegetables until onion begins to soften. Season with salt and pepper.
Add diced garlic and sauté until onion is clear.
Add broth, frozen peas and carrots, and frozen corn.
Season to taste with salt and pepper or seasoning of your choice.
Add chicken breasts (fresh or frozen).
Put the lid to the Instant Pot on and turn the vent to Sealing.
Press the Soup button and walk away!
During the last 10 minutes of cooking time, heat a pot over the stove.
Melt butter, then add flour and whisk together.
Allow the butter and flour to cook together for 1-2 minutes, whisking constantly.
Whisk in the milk slowly to avoid lumps.
Allow the mixture to come to just boiling to thicken.
When the Instant Pot is done, do a Quick Release. Be careful not to burn yourself on the steam!
Remove chicken breasts to a plate and dice or shred.
Whisk milk mixture into the hot soup.
Add chicken back into the soup.
Add Franks Red Hot sauce to taste.
Season to taste.
Serve and enjoy!

Nutrition Facts : Calories 401.7, Fat 22.6, SaturatedFat 10.2, Cholesterol 83.8, Sodium 858.7, Carbohydrate 25.1, Fiber 3.4, Sugar 2.2, Protein 26

INSTANT POT CORN CHOWDER

Instant Pot Corn Chowder image

Enjoy this chowder's rich, slow-simmered flavor in record time by using an Instant Pot. Corn chowder is a classic staple, with its hearty flavors of creamy sweet corn, bacon crumbles, shredded cheddar cheese and chopped parsley. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Dinner Lunch

Time 30m

Yield 8 servings (2 quarts).

Number Of Ingredients 12

Ingredients

4 medium red potatoes, peeled and cut into 1/2-inch cubes (about 2-1/2 cups)
2 cans (14-1/2 ounces each) chicken broth
3 cups fresh or frozen corn
1 medium onion, chopped
3 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons cornstarch
1 cup half-and-half cream
1 cup shredded cheddar cheese
6 bacon strips, cooked and crumbled
Chopped fresh parsley

Steps:

Place first 7 ingredients in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 15 minutes. Quick-release pressure., Select saute setting and adjust for low heat. Mix cornstarch and cream until smooth; stir into soup. Cook and stir until slightly thickened, 6-8 minutes. Stir in cheese and bacon. Heat through until cheese is melted. Press cancel. Sprinkle servings with parsley and, if desired, additional cheese and bacon.

Nutrition Facts : Calories 191 calories, Fat 9g fat (5g saturated fat), Cholesterol 31mg cholesterol, Sodium 709mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 2g fiber), Protein 7g protein. Diabetic Exchanges

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