Instant Pot Chicken Corn Chowder

Dairy free but still so creamy and delicious. This instant pot chicken corn chowder is full of great-for-you vegetables and comes together in minutes.

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The high today was 33 degrees. 33 DEGREES! Ugh! It’s time for my annual “why do I still live here” contemplation, and the swapping out of flip flops in exchange for snow boots. My joints hate the changing of the seasons even more than I do. You can read more about my joints and how I deal with Rheumatoid Arthritis here if you’re curious. They’ve been revolting extra hard lately and the rest of my body seems to be following suit.

I’ve been exhausted, stiff, groggy, all of it. So I decided it was finally time to take the plunge and do the IgG food sensitivity testing that so many people swear by despite the vast majority of medical professionals saying it’s worthless pseudoscience. I’ve done a lot of research on it and understand it as a good starting point for an elimination diet to help narrow down which specific foods are causing my symptoms. I was surprised to see my highest reactivity was to egg whites. What?! Based on my results, I ultimately decided to start with a gluten, dairy and egg free elimination diet.

To be honest, going gluten, dairy and egg free is no walk in the park. I am seriously obsessed with cheese and cried when my rheumatologist suggested going dairy free years ago (I ignored her advice then). It’s taken some creativity to get my fix of creamy delicious goodness but I’m here to say, “it can be done!”, and this recipe proves it.

Gluten, dairy and egg free, this great-for-you soup is hearty and delicious.

This instant pot chicken corn chowder is seriously delicious, full of great-for-you veggies, and free of dairy, egg, and gluten. I may need to have a constant batch of it on hand in the fridge for the days when I’m really missing all of my old favorite foods.

You can easily make this soup vegan by omitting the chicken and using vegetable stock instead of chicken broth. If you decide to stick with the chicken, you’ll notice I added pre-cooked chicken to the soup at the end. I always cook up a giant batch of chicken (or pork or beef) at the beginning of the week to incorporate in different meals all week long. It makes weeknight cooking so much quicker! If you don’t have chicken ready to go though, you can just chop up some chicken breasts or thighs, brown on the instant pot’s sear setting with a little olive oil and then add the rest of the ingredients to pressure cook.

Anyways, I’ll leave you to it! Enjoy.

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Instant Pot Chicken Corn Chowder

Yield: 9

Author: Melanie Winters

prep time: 10 Mcook time: 20 Mtotal time: 30 M

Gluten, dairy, and egg free, this easy-to-make soup comes together in minutes.

ingredients:

• 1 yellow onion - chopped
• 1 sweet potato - cubed 
• 6 baby/petite red potatoes - cubed
• 1 large carrot - chopped
• 1 14.75oz can fire roasted corn blend (DO NOT drain/rinse)
• 1 teaspoon ground turmeric
• 1 teaspoon salt
• 1 teaspoon dried basil
• 1/2 teaspoon ground black pepper
• 32 oz chicken bone broth with no added salt
• 1 13.5oz can unsweetened coconut milk 
• 1 - 2 teaspoons Sriracha Sauce (2 teaspoons makes it pretty spicy, so use less or leave out entirely to make a milder version)
• 2 large handfuls baby spinach - chopped 
• 1 1/2 cups cooked chicken - cubed or shredded 

instructions:

How to cook Instant Pot Chicken Corn Chowder

1. Add all ingredients except for the spinach and chicken to a large Instant Pot. Stir to combine.
2. Cover, seal the valve, and set to pressure cook for 3 minutes. When pressure cooking is complete, do a quick release of the steam valve. When it’s safe to do so, remove the lid and keep the instant pot on the keep warm setting.
3. Stir in the cooked chicken and chopped spinach. 
4. Optional serving suggestion: serve with a dollop of plain greek yogurt, shredded cheese and crackers. Or to keep it gluten and dairy free, simply serve with GF tortilla chips. 

NOTES:

I always cook up a big batch of meat (chicken/beef/pork/etc) in the oven or in the instant pot to use throughout the week in various dishes. Using leftover instant pot shredded chicken is the easiest way to include chicken in this dish. If you don't have cooked chicken ready, simply dice up some chicken breasts or thighs, heat some olive oil in the instant pot on the sear setting and brown the chicken until almost cooked through. Then add the remaining ingredients and pressure cook.

Created using The Recipes Generator