Pressure Cooker Chicken Corn Chowder
Ingredients
The chowder
-
3
cups
chicken broth
-
3
cups
frozen corn kernels
-
2
pounds
Yukon Gold potatoes, peeled and cut into ½-inch pieces
-
½ to 1
cup
small diced celery
-
3
cloves
garlic, finely minced
-
1
piece
bay leaf
-
½
teaspoon
salt
-
¼
teaspoon
black pepper
-
1 to 2
pounds
boneless skinless chicken breasts, cut into 2-inch strips
For garnish
-
to taste
crumbled bacon
-
to taste
chopped chives or green onions
Instructions
- Add the broth, corn, potatoes, celery, garlic, bay leaf, salt, and pepper to the pressure cooker and stir to combine.
- Season the chicken with salt and pepper and place it on top of the other ingredients without stirring.
- Secure the lid, set the valve to seal, and cook on high pressure for 10 minutes.
- Allow the pressure to naturally release for 10 minutes, then quick release any remaining pressure.
- Remove the chicken and shred it into bite-sized pieces, discarding the bay leaf.
- Ladle out about 3 cups of the soup and blend it until smooth, then stir it back into the soup with the shredded chicken.
- Heat through if necessary and season to taste before serving with bacon and chives.
Nutrition Facts (estimated)
Servings
6
Calories
320
Total fat
4g
Total carbohydrates
42g
Total protein
30g
Sodium
924mg
Cholesterol
73mg
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