Instant Pot Mexican Chicken Corn Chowder
Do you like a warm and delicious chowder during the cold, winter months? If so, this Instant Pot Mexican Chicken Corn Chowder will definitely be your new go-to recipe!
- 48 oz chicken broth
- 5 boneless skinless chicken breasts
- 3 12 oz bags frozen corn
- 1 tsp cumin
- 2 tsp minced garlic
- 4 chicken bouillon cubes
- 2 4 oz cans of diced green chilies
- 2 cups milk
- salt & pepper to taste
- Fritos chips
- Sour cream topping, optional
- Salsa topping, optional
Place chicken, chicken broth, corn, cumin, garlic, bouillon cubes, and green chilies in Instant Pot.
Close lid & valve. Cook on manual/Pressure Cook, high pressure for 20 minutes (if chicken is frozen) or 15 minutes (if chicken is thawed).
Quick release the pressure.
Remove chicken breasts and chop into bite sized pieces.
Add milk and stir. Return chicken into soup.
Serve over Fritos chips and top with sour cream and salsa.
Freezer to Instant Pot:
Place chicken, chicken broth, corn, cumin, garlic, bouillon cubes, and green chilies in gallon size freezer safe bag.
Label and lay as flat as possible to freeze.
On cooking day, place thawed contents of bag into Instant Pot and follow instructions 2-4 above.
- Serving this dish over Fritos chips is a key part of getting the taste that it is supposed to taste like. Don't leave them out.
- In addition to sour cream and salsa, try adding cilantro or jalapeno pepeprs as well.
Calories: 190kcal | Carbohydrates: 17g | Protein: 20g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 52mg | Sodium: 1280mg | Potassium: 604mg | Fiber: 2g | Sugar: 7g | Vitamin A: 260IU | Vitamin C: 18mg | Calcium: 92mg | Iron: 1mg