Instant Pot Southwest Chicken Chowder is a creamy, hearty, soup that’s perfect for a chilly night.
Instant Pot Southwest Chicken Chowder
As soon as the weather cools down, soup becomes a staple in our house. It’s such an easy lunch or dinner – and it’s always a crowd pleaser. Instant Pot Southwest Chicken Chowder, in particular, is perfect for those cool nights. This bowl will fill you up nicely!
Instant Pot Southwest Chicken Chowder is creamy and delicious. Hashbrown potatoes bulk up the soup, making it nice and filling, and chili powder adds just the right kick of a heat. The flavors of this soup meld together wonderfully.
The other thing that’s wonderful about Instant Pot Southwest Chicken Chowder? How easy it is. Everything gets added to the Instant Pot and they you just set the cook time. No chopping required! Altogether, you’ll spend less than 10 minutes getting this soup ready to go!
We top this off with shredded cheddar and a sprinkle of fresh topped cilantro, but this soup is a great base for any of your favorite taco toppings. Crushed tortilla chips or sour cream would also be great!
This soup is perfect with cornbread muffins or hoe cakes and a big salad.
Don’t have an Instant Pot yet? This soup can also be made in the slow cooker. And if you love your Instant Pot and soups, then you’ll want the entire collection of my best Instant Pot Soup Recipes on the blog.
Either way you prepare this soup, take a few minutes to check out my free Instant Pot School. You’ll have instant access to PDF lessons, videos, recipes, a meal plan, and plenty of tips and tricks. And a few very worthwhile perks too!
Instant Pot Southwest Chicken Chowder
Ingredients
- 1½ - 2 lbs. chicken tenders
- 1 bag O'Brien potatoes
- 2 cups frozen corn
- 2 cans cream of chicken soup
- 15 oz. tomato sauce
- 3 cups milk
- 3 cloves garlic
- 1½ Tbsp. chili powder
- Shredded cheddar cheese, to garnish
- Chopped cilantro, for garnish, optional
Instructions
- Place chicken, potatoes and corn in the pressure cooker pot.
- Stir remaining ingredients together (except cheese) and pour over top the chicken.
- Set manual cook time for 20 minutes.
- Do a quick pressure release.
- Serve topped with cheese and cilantro, if desired.
Hi, I was wondering if you had any suggestions. Everytime I make this in my instant pot duo it gets the burn message and never gets to pressure. When I empty it everything is stuck to the bottom. I tried adding more liquid but got the same results.
Well, that’s discouraging! My best suggestion would be to add the liquids to the pot first and then stir everything well so it’s not on the bottom before sealing the pot lid. Let me know if that works for you!
I tried this recipe tonight and had the same issue as Caity. Put wet ingredients in first, put potatoes and chicken in last and stirred all ingredients. Instant Pot never pressurized. Got burn notice and chowder was burned to bottom of pot and chicken not cooked. Very disappointed.