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 satisfying soup loaded with tender chicken, smoky bacon, and a rich, savory broth that comes together in a flash. Forget simmering for hours; this one-pot wonder delivers that slow-cooked taste in under an hour, making it the perfect cozy meal for any occasion.
Ingredients
• 1 lb / 450g lean chicken meat, cut into 1-inch cubes
• 1 lb / 450g bacon, cooked and crumbled
• 2 cups / 480ml chicken stock
• 1 cup / 240ml heavy cream
• 1 medium onion, minced
• 1 large leek, white and light green parts only, sliced
• 2 stalks celery, diced
• 4 tbsp / 57g butter
• 1 tsp / 3g garlic powder
• 1 tsp / 3g onion powder
• 1 tsp / 1g dried thyme
• Salt and freshly ground black pepper, to taste
Instructions
1. Directions
2. Set your Instant Pot to the ‘Sauté’ function on high. Melt 2 tablespoons of the butter, then add the minced onion, sliced leek, and diced celery. Cook, stirring occasionally, for about 5 minutes until the vegetables have softened.
3. Stir in the garlic powder, onion powder, and dried thyme. Continue to cook for one more minute until the spices are fragrant.
4. Add the remaining 2 tablespoons of butter to the pot. Add the cubed chicken and sear on all sides until lightly browned.
5. Pour in the chicken stock, using a wooden spoon to scrape any flavorful browned bits from the bottom of the pot.
6. Secure the lid and set the steam release valve to ‘Sealing’. Select the ‘Stew/Meat’ setting and cook for 25 minutes.
7. Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes before performing a quick release for any remaining pressure.
8. Carefully open the lid. Stir in the heavy cream and most of the crumbled bacon, reserving some for garnish. Season generously with salt and pepper to taste. Serve hot.
Nutritional Information
• Per Serving: Calories 355 | Total Fats 28g | Net Carbs: 6g | Protein 21g | Fiber: 2g
Pro Tips
• For extra flavor and juiciness, use boneless, skinless chicken thighs instead of breast meat.
• To thicken the chowder further, create a slurry by mixing 1 tablespoon of cornstarch (or 1 tsp xanthan gum for keto) with 2 tablespoons of cold water and stir it in after adding the cream.
• Reserve a tablespoon of the rendered bacon fat and add it to the pot with the butter for an extra layer of smoky flavor.
• Garnish with fresh chives or parsley to add a pop of color and freshness before serving.
FAQ
Q: Can I use chicken thighs for this chowder recipe
A: Yes, absolutely. The recipe pro tips suggest using boneless, skinless chicken thighs for extra flavor and juiciness. The cooking time will remain the same.
Q: How do I make the chicken chowder thicker
A: To thicken the chowder, create a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir this into the soup after adding the cream. For a keto-friendly option, use 1 teaspoon of xanthan gum instead.
Q: Is this Instant Pot chicken chowder keto-friendly
A: Yes, this chowder is very keto-friendly, with only 6g of net carbs per serving. It’s a perfect low-carb, high-fat meal. Just be sure to use a keto-friendly thickener like xanthan gum if you choose to thicken it.
Q: What can I serve with this chicken chowder
A: This rich and creamy chowder is a meal in itself, but it pairs wonderfully with a crusty bread for dipping, a simple green salad, or keto-friendly biscuits to keep it low-carb.
