Instant Pot Chicken Chowder

Recipe by Diva Sarah
READY IN: 40mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • Turn Instant Pot to sauté setting.
  • While the Instant Pot is heating, dice carrots, celery, and onion.
  • Add olive oil to the hot pot and add diced vegetables.
  • Saute vegetables until onion begins to soften. Season with salt and pepper.
  • Add diced garlic and sauté until onion is clear.
  • Add broth, frozen peas and carrots, and frozen corn.
  • Season to taste with salt and pepper or seasoning of your choice.
  • Add chicken breasts (fresh or frozen).
  • Put the lid to the Instant Pot on and turn the vent to Sealing.
  • Press the Soup button and walk away!
  • During the last 10 minutes of cooking time, heat a pot over the stove.
  • Melt butter, then add flour and whisk together.
  • Allow the butter and flour to cook together for 1-2 minutes, whisking constantly.
  • Whisk in the milk slowly to avoid lumps.
  • Allow the mixture to come to just boiling to thicken.
  • When the Instant Pot is done, do a Quick Release. Be careful not to burn yourself on the steam!
  • Remove chicken breasts to a plate and dice or shred.
  • Whisk milk mixture into the hot soup.
  • Add chicken back into the soup.
  • Add Franks Red Hot sauce to taste.
  • Season to taste.
  • Serve and enjoy!