Chicken Corn Chowder


  • 2 tsp olive oil
  • 3/4 lbs Yukon gold potatoes (about 3 potatoes) cut into 1/2 inch,
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 1/2 cup chopped green onion
  • 1/2 cup chopped yellow onions
  • 1 tsp tsp. minced garlic
  • 4 small boneless skinless chicken breasts 1 lb
  • 3 cups frozen corn
  • 2 cups fat-free reduced-sodium chicken broth
  • 1 jar INSTANT POT Zesty Lemon Herb Sauce 15 oz
  • 1 tsp cracked black pepper
  • 1/8 tsp ground nutmeg
  • 2 tbsp cornstarch
  • 2 tbsp Water
  • 1 cup whipping cream

  1. SET SAUTÉ setting on INSTANT POT for 5 min. Add oil to pot, heat 2 min. Add potatoes; cook and stir 1 min. Add carrots, celery, onions and garlic; cook 2 min., stirring frequently.

  2. ADD chicken, corn, chicken broth, sauce, pepper and nutmeg; stir. Close and lock lid. Turn Pressure Valve to Sealing position. Cook 8 min using MANUAL/HIGH PRESSURE COOK setting. When timer goes off, use Quick Pressure Release to release steam. Remove lid.

  3. REMOVE chicken from pot; place on plate. Shred chicken using 2 forks.

  4. MIX cornstarch and water until blended. Add to pot along with the cream and chicken; mix well. Cook using SAUTÉ setting 5 min. or until chowder is thickened and heated through, stirring constantly.

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