Craving a bowl of pure comfort that’s both incredibly easy and ridiculously flavorful? Look no further! This Instant Pot Chicken Chowder is your new weeknight hero. It’s a thick, creamy, and hearty soup loaded with tender chicken, smoky bacon, and aromatic veggies, all coming together in a fraction of the time thanks to the magic of the pressure cooker. It’s the kind of soul-warming meal that feels like a hug in a bowl, perfect for chilly evenings or whenever you need a delicious pick-me-up.
Ingredients
• (Total Time: 40 MIN | Serves: 8)
• 1 lb / 450g boneless, skinless chicken breast or thighs, cut into 1-inch cubes
• 1 lb / 450g bacon, cooked and crumbled
• 4 tbsp / 56g unsalted butter
• 1 medium onion, minced
• 1 large leek, white and light green parts only, sliced
• 2 celery stalks, diced
• 2 cups / 480ml chicken stock
• 1 cup / 240ml heavy cream
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried thyme
• Salt and freshly ground black pepper, to taste
• Optional garnish: Fresh chives, chopped
Instructions
1. Directions
2. Set your Instant Pot to the “Sauté” function. Add 2 tablespoons of butter and let it melt. Add the minced onion, sliced leek, and diced celery. Cook, stirring occasionally, for about 5 minutes until softened and fragrant.
3. Stir in the garlic powder, onion powder, and dried thyme, and cook for another 30 seconds. Add the remaining 2 tablespoons of butter, then add the cubed chicken. Season with salt and pepper and brown the chicken on all sides.
4. Pour in the chicken stock and use a wooden spoon to scrape any browned bits from the bottom of the pot. Press “Cancel” to turn off the Sauté function.
5. Secure the lid, set the steam release valve to “Sealing,” and cook on the “Stew/Soup” setting for 25 minutes.
6. Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes before performing a quick release for any remaining steam. Carefully open the lid.
7. Stir in the heavy cream and about three-quarters of the crumbled bacon. Taste and adjust seasoning with more salt and pepper if needed.
8. Ladle the hot chowder into bowls and garnish with the remaining crumbled bacon and fresh chives, if using.
Nutritional Information
• Per Serving: Calories 355 | Total Fats 28g | Net Carbs: 6g | Protein 21g | Fiber: 2g
Pro Tips
• Use boneless, skinless chicken thighs instead of breasts for extra flavor and more tender, juicy meat.
• Cook the bacon directly in the Instant Pot on “Sauté” mode first. Remove it, and use 2 tablespoons of the rendered bacon fat instead of butter to sauté the vegetables for a deeper, smokier flavor.
• For a thicker, keto-friendly chowder, whisk a pinch (about 1/4 tsp) of xanthan gum into the heavy cream before adding it to the pot. Stir on “Sauté” mode until it thickens slightly.
• Add 4 ounces of softened cream cheese along with the heavy cream at the end for an even richer, creamier texture. Stir until it’s completely melted and incorporated.
FAQ
Q: Can I use chicken thighs instead of breasts in this chowder
A: Yes, absolutely. The recipe suggests using boneless, skinless chicken thighs for extra flavor and more tender, juicy meat.
Q: How can I make this chicken chowder thicker
A: For a richer, thicker chowder, stir in 4 ounces of softened cream cheese with the heavy cream. For a keto-friendly option, whisk 1/4 tsp of xanthan gum into the cream before adding it to the pot.
Q: Is this Instant Pot chicken chowder keto-friendly
A: Yes, this chowder is designed to be low-carb and keto-friendly, with only 6g of net carbs per serving.
Q: Can I cook the bacon directly in the Instant Pot
A: Yes, you can cook the bacon in the Instant Pot on the ‘Sauté’ setting first. For extra flavor, use 2 tablespoons of the rendered bacon fat instead of butter to cook the vegetables.
