Instant Pot Zippy Chicken Soup—creamy broth with chunks of chicken, sweet corn, cubed potatoes and a dash of hot sauce for flavor.
Note: SLOW COOKER instructions are listed in the recipe card
Instant Pot Zippy Chicken Soup
If you’re all about chowder with creamy broth, corn and potatoes you’re going to love this chicken soup with a little bit of oomph. The hot sauce and smoked paprika add a kick of flavor that’s not over the top.
What should I serve with Instant Pot zippy chicken soup? My daughter practiced her newly learned biscuit making skills and made us homemade biscuits (apparently her Foods class at school is her favorite!). Another good choice would be breadsticks or freshly baked bread. Serve with a side salad or raw veggies and dip.
What kind of chicken can I use? I used boneless, skinless chicken thighs. Chicken breasts will also work well. No frozen hunks of chicken for this recipe though. The chicken needs to be cut into cubes so that it will cook at the same rate as the potatoes. If you have pre-cooked rotisserie chicken you can use that as well. Add it in the same time you would add in raw chicken.
What kind of potatoes can I use? Russets, yukon golds, red potatoes all work well. Yukon and reds will be softer because they cook quicker than Russets so you may want to cut them into bigger pieces.
What is half and half? Half and half is found in the dairy section of the grocery store and is made with half whole milk and half cream. You can use heavy cream in its place or even evaporated milk.
Can I use canned corn? Yes, although I prefer the taste of sweet white corn over canned yellow corn. Make sure to drain the canned corn.
I can’t have flour, can I use something else to thicken? Sure. Try a gluten free flour blend. Or you can try thickening with a cornstarch slurry instead.
More Creamy Soup Instant Pot Recipes…
Instant Pot Green Enchiladas Chicken Soup
Instant Pot Cheesy Ham Chowder
Instant Pot Creamy Cauliflower Soup
Instant Pot Creamy Wild Rice and Chicken Soup
Instant Pot Marie Callender’s Potato Cheese Soup
Instant Pot Garlic Parmesan Sausage Chowder
Instant Pot Chicken Bacon Chowder
Instant Pot Zippy Chicken Soup
- Prep Time: 20 minutes
- Cook Time: 2 minutes (plus 10 minute NPR)
- Total Time: 22 minutes
- Yield: 6–8 servings 1x
Description
Creamy broth with chunks of chicken, sweet corn, cubed potatoes and a dash of hot sauce for flavor.
Ingredients
- 1 Tbsp olive oil
- 1 cup diced onion
- 4 cups chicken broth
- 1 green bell pepper, cored and diced
- 1 pound Russet potatoes, peeled and cubed
- 1 1/2 pounds raw boneless skinless chicken thighs or breasts, cut into small cubes
- 2 cups frozen sweet corn
- 1 Tbsp Worcestershire sauce
- 1 tsp hot sauce
- 1 1/2 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp pepper
- 1 cup half and half or heavy cream
- 1/4 cup flour
Instructions
Instant Pot Instructions:
- Turn Instant Pot to the sauté setting. When the display says HOT add in the oil and the onions. Sauté for about 4 minutes. Deglaze the pot with the chicken broth.
- Turn off the Instant Pot. Add in the green pepper, potatoes, chicken, corn, Worcestershire, hot sauce, smoked paprika, salt and pepper.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the soup button to 2 minutes. When time is up let the pot sit for about 10 minutes and then move the valve to venting. Remove the lid.
- In a glass measuring warm the half and half for about 1 minute in the microwave. Then add a tablespoon at a time of flour whisking until all flour is dissolved and no lumps remain. Ladle in about ¼ cup of soup broth into mixture and whisk. This will temper the dairy to prevent curdling. Add another ¼ cup of broth. Then add the entire mixture into the Instant Pot. Turn Instant Pot to sauté setting. Stir until soup thickens and raw flour taste cooks off (about 3-5 minutes).
- Salt and pepper to taste. Ladle into bowls and serve. Add an extra dash of hot sauce in each bowl.
Slow Cooker Instructions:
- In a pan on the stove over medium heat melt ¼ cup butter. Add in the onions and sauté for about 4 minutes. Sprinkle in ¼ cup of flour a tablespoon at a time and whisk well. Add in the broth and whisk well until mixture is thick and creamy, about 4 more minutes. Pour mixture into the slow cooker.
- Add in the green pepper, potatoes, chicken, corn, Worcestershire, hot sauce, smoked paprika, salt and pepper.
- Cover and cook on low for 4 hours or until potatoes are cooked through.
- In a glass measuring warm the half and half for about 1 minute in the microwave. Ladle in about ¼ cup of soup broth into the dairy and whisk. This will temper the dairy to prevent curdling. Add another ¼ cup of broth. Then add the mixture into the slow cooker.
- Salt and pepper to taste. Ladle into bowls and serve. Add an extra dash of hot sauce in each bowl.
Notes
I used my 6 quart Instant Pot Duo 60 7 in 1*. Make in the 8 quart with no changes. Halve in the 3 quart Instant Pot.
- Category: Soup
- Method: Instant Pot or Slow Cooker
*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.
YUM !!! (: Just finished making this recipe & it turned out SUPER-DEELISH !!! (: Will definitely make it again! (:
★★★★★
Nice!
I’d like to try this recipe. But I’m unclear on “hot sauce.” Is “hot sauce” something like sriracha sauce or Frank’s red hot sauce vs something like Tabasco? I figure you are trying to stay away from brand names, but I’m rather new to “hot sauces” in general and don’t want to overdo the heat. I’ve also seen the term “vinegar based hot sauce” that throws me because the ingredients of many products include vinegar. Thanks for your assistance.
I just used Tabasco sauce but any of the others you mentioned would be fine too!
Entire family enjoyed including my overly picky teenager. I sub 1 cup of broth for better than bullion roasted garlic. Used a bag of the petite gold potatoes, halved but not peeled as I m way too lazy for that. Thanks for the great recipes!
★★★★
I’m lazy too!!! I call it being efficient. 😊
Do you have any suggestions as far as what herbs worked go well in this soup?
I made this tonight in my 10 qt Instant Pot Duo Nova. In addition to everything in the recipe as written, I added ½ tsp cayenne, ½ tsp white pepper and 1 tsp dried thyme leaves. I served it with a Caesar salad and some warmed up homemade crusty artisan bread. It was fantastic. It needed a little more salt, which might be because I used kosher salt.
Sounds like a great version David!
This sounds delish! But I’m afraid of the hot sauce. On a scale of 1-10, with 10 being habanero hot, how spicy is this?
Not really too hot. I’d say it’s a 4 or 5
My 8 qt instant pot does not have a soup button. Could I use the pressure cook button? How would I adjust the time?
Yes same cooking time!