Super creamy, fast and easy Instant Pot Chicken Corn Chowder is a hearty soup that comes together in under an hour and delivers major fresh corn flavors.

a bowl of chicken corn chowder with bacon bits on top

I cannot describe the happiness I felt when my husband (who is my toughest food critic) took a bite of this soup for the first time. His eyes lit up and he dug in for another spoonful. Two bowls later, I officially claimed this soup a complete WIN.

My kids loved it, too. It's a 'hit' for the whole family. And I love Instant Pot recipes because they're easy.

What's the secret to such a spectacular soup? Read through my step-by-step and you'll see!

How to Make Creamy Instant Pot Chicken Corn Chowder

Time needed: 1 hour

Let's get cookin'!

Crisp the Bacon
Bacon makes everything better! Set the Instant Pot to the saute setting and add the diced bacon. Cook, stirring occasionally, until the bacon is crispy. Remove and discard all but 1 tablespoon of the bacon grease from the pot, making sure to dispose of the grease properly (see note below).
Alternatively, you can cook the bacon in a skillet, then transfer the crispy bacon and 1 tablespoon of the bacon fat to the Instant Pot.
Saute the Aromatics and Fill the Pot
Add the diced onion and minced garlic to the Instant Pot with the reserved bacon and 1 tablespoon of bacon fat. Saute for about 5 minutes, stirring occasionally, until the onion is softened and fragrant.
Next, add the can of diced green chilies (7 oz), 2 cups of frozen corn, 3 diced chicken breasts, ¾ cup chicken broth, 2 diced red potatoes, 1 teaspoon Worcestershire sauce, 2 teaspoons salt, ½ teaspoon poultry seasoning, and ½ teaspoon cumin to the pot.
Cook on Manual
Cook on manual (high pressure) for 10 minutes, then allow the Instant Pot to naturally release pressure for an additional 10 minutes. This means leaving the Instant Pot untouched for 10 minutes after the cooking time ends, so it can gradually release the built-up pressure. Afterward, flip the switch to release any remaining pressure, then open the pot to add the final ingredients.
Make the Corn Slurry
This is where we turn up the corn volume on this recipe and introduce a nice creamy texture. The secret to this soup's success!
Blend the remaining 2 cups of frozen sweet corn and ½ cup of cream or milk in a blender until it's a nice chunky-smooth slurry. Then add this to the Instant Pot and stir to incorporate everything together.
Simmer the Soup
Set the Instant Pot back to the saute function for 5 minutes to heat everything through after the addition of the corn slurry. And then otherwise, you can just leave it on the warm setting up to two hours until you're ready to serve.

What to Serve with Instant Pot Chicken Corn Chowder

If you have extra crispy bacon bits, feel free to add that for garnish. I also like to sprinkle shredded cheddar cheese on top. Green onions and diced green bell peppers are other options for fresh toppings.

And of course I love to serve bread with soup. My Sourdough Sandwich Loaf is what you see in the photo below.

Slow Cooker Method

This same recipe works great in the Crock Pot. Instead of cooking on manual pressure for 10 minutes, set the slow cooker to "high" for 4 hours. Then add in the corn slurry at the end and let it heat through before serving.

How to dispose of bacon grease

Let it cool and solidify, then scrape it into a container or wrap it in a piece of foil. You can then throw it in the trash. Alternatively, you can pour the warm (not hot) grease into a heat-safe container, like a glass jar, and dispose of it when it is full.

Never pour bacon grease down the sink, as it can solidify and cause clogs. If you'd like to reuse it, strain the grease through a fine mesh sieve or cheesecloth to remove any bits and store it in the refrigerator for up to a month.