Instant Pot Chicken Chowder Recipe

Name: Instant Pot Chicken Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Turn Instant Pot to saute setting.
2
While the Instant Pot is heating, dice carrots, celery, and onion.
3
Add olive oil to the hot pot and add diced vegetables.
4
Saute vegetables until onion begins to soften. Season with salt and pepper.
5
Add diced garlic and saute until onion is clear.
6
Add broth, frozen peas and carrots, and frozen corn.
7
Season to taste with salt and pepper or seasoning of your choice.
8
Add chicken breasts (fresh or frozen).
9
Put the lid to the Instant Pot on and turn the vent to Sealing.
10
Press the Soup button and walk away!
11
During the last 10 minutes of cooking time, heat a pot over the stove.
12
Melt butter, then add flour and whisk together.
13
Allow the butter and flour to cook together for 1-2 minutes, whisking constantly.
14
Whisk in the milk slowly to avoid lumps.
15
Allow the mixture to come to just boiling to thicken.
16
When the Instant Pot is done, do a Quick Release. Be careful not to burn yourself on the steam!
17
Remove chicken breasts to a plate and dice or shred.
18
Whisk milk mixture into the hot soup.
19
Add chicken back into the soup.
20
Add Franks Red Hot sauce to taste.
21
Season to taste.
22
Serve and enjoy!

997

kcal

Calories

Fat

Carbs

111

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 chicken breasts, 1 tablespoon olive oil, 2 carrots, diced, 2 celery ribs, diced, and more.

Yes, Instant Pot Chicken Chowder falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Instant Pot Chicken Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions