Instant Pot Mexican Corn Chowder–This creamy corn chowder recipe is filled with sweet corn, potatoes, chicken, black beans, salsa and cream cheese. This particular chowder recipe has lots of mild Mexican flavors and is family friendly.
Get the recipe for SLOW COOKER Mexican corn chowder here
Instant Pot Mexican Corn Chowder
I have a kid that absolutely loves soup. He is obsessed. So he was thrilled when I told him that we were having this Instant Pot Mexican corn chowder for dinner. He couldn’t get enough and I have to admit I started with a small bowl and then kept going back for more. Today I packed the soup in this lunch crock* for my son and he was so excited to take it to school for lunch!
I really love this chowder and I think you’ll love it too! Add the ingredients to your grocery list and plan to make it this weekend.
More recipes you’ll love…
Instant Pot Mexican Street Corn Soup
Instant Pot Turkey Lentil Chili
What Pressure Cooker Did You Use?
To make Instant Pot Mexican Corn Chowder I used my 6 quart Instant Pot Duo 60 7 in 1*. I love this Instant Pot because it has the yogurt making function which I use almost weekly. It has two pressure settings (high and low), and there are also little slots in the handles so that you can rest the lid there instead of putting it down on your counter-top.
Instant Pot Mexican Corn Chowder
-
Prep Time: 15 minutes -
Cook Time: 10 minutes (plus 10 minute NPR)
-
Total Time: 45 minutes
-
Yield: 6-8 servings -
Category: Soup -
Method: Instant Pot -
Cuisine: Mexican
Print Recipe
Pin RecipeDescription
This creamy corn chowder recipe is filled with sweet corn, potatoes, chicken, black beans, salsa and cream cheese. This particular chowder recipe has lots of mild Mexican flavors and is family friendly.
Ingredients
- 4 cups chicken broth (or 4 cups water with 4 tsp Better than Bouillon Chicken Base*)
- 1 1/2 pounds boneless skinless chicken breasts or thighs
- 3 cups frozen sweet corn
- 1 (4 oz) can diced green chiles
- 1 (14.5 oz) can black beans, rinsed and drained
- 1 cup picante sauce, divided
- 3 Tbsp taco seasoning, divided
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 pound russet potatoes, peeled and cut into bite size pieces
- 4 oz cream cheese
- 1 red or green bell pepper, diced (optional)
- 3 Tbsp cornstarch + 3 Tbsp cold water
- Salt and pepper
- Topping ideas: cilantro, cotija cheese, bacon bits
Instructions
- Add ingredients into the pot. Turn your Instant Pot to the saute setting so that it can start heating up and come to pressure quicker. Add in the chicken broth, chicken, corn, green chiles, beans, 1/2 cup picante sauce, 1 1/2 Tbsp taco seasoning, salt and pepper. Stir. Cut the potatoes and just add them to the top of the soup, don’t stir in, just let them sit on top.
- Pressure cook. Turn off the saute setting. Cover the pot and secure the lid. Make sure valve is set to sealing. Set the soup button to 10 minutes (or if you don’t have a soup button use the manual/pressure cook button and set it to 10 minutes).
- Pressure release. Let the pressure release naturally for 5-10 minutes and then move the valve to venting.
- Shred chicken. Add in the cream cheese (it will melt in a couple minutes) and the bell pepper. Remove the chicken with tongs and shred* on a cutting board. Add the shredded chicken back into the pot. Stir in the remaining 1/2 cup of picante sauce and 1 1/2 Tbsp of taco seasoning.
- Thicken soup. If you want a thicker chowder turn your Instant Pot to the saute setting. Combine the cold water and cornstarch together in a small bowl. Mix until smooth. Stir the mixture into the pot. Let the soup thicken, it should just take a couple minutes.
- Serve. Salt and pepper to taste. Ladle into bowls and top with desired toppings. Enjoy!
Notes
I used my 6 quart Instant Pot Duo 60 7 in 1*.
Nutrition
- Serving Size: 1 cup of soup
- Calories: 316
- Sugar: 9 g
- Sodium: 807 mg
- Fat: 9 g
- Carbohydrates: 37 g
- Protein: 26 g
Keywords: chowder, soup
Send Me Free Recipes
Like this recipe for Instant Pot Mexican Corn Chowder? Get all my new recipes delivered to your email inbox by signing up below.
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
Could I use half and half or evaporated milk instead of cream cheese? If so how much what you suggest I use?
I bet that would be okay. I would use a cup of half and half.
Can all your IP chicken recipes be used with frozen chicken breasts? If so, what do I need to do as far as the timer goes? Or is there something else I need to do because they are frozen?
a lot of them can. Any recipe that calls for a chicken breast that is not cut up or doesn’t require a browning step should be fine. The best places I’ve found them to work is in soups. Just keep the cooking time the same (unless noted in the recipe). The pot will just take longer to come to pressure.
I just LOVED this recipe!!! The kids found it a tad spicy, but not so spicy they couldn’t eat it. I thought it was perfect!!! We had leftovers and I had some in my lunch all week long and my fellow workers kept commenting on how delicious it looked and smelled! 🙂
★★★★★
You’ll have to make it for them sometime! Office legend!
Made this last night and it was delish! Easy to prepare, with amazing taste.
I did over estimate the amount of cornstarch necessary to thicken the soup. I know what to do if I need spackling paste to repair holes in the wall
LOL!!!! That is awesome!
This chowder is delicious. I didn’t have green chilies so I added a few jalapenos. Karen, all the recipes I’ve tried from your website are soooooooo good. 🙂
★★★★★
Oooo I bet that added some kick!
How do you think this would turn out if I omitted the chicken? What about using veggie stock?
I think it would be wonderful! Veggie stock would work!
We make it for our vegetarian friends with veg stock. I’ve also served it to mux groups if veg & meat-eaters – making a separate “side” of shredded chicken that could be added in. It’s always a hit!!!
★★★★★
GREAT idea!