Pressure Cooker Pumpkin Chicken Corn Chowder
A spicy pressure cooker pumpkin chicken corn chowder loaded with chunks of tender chicken, potatoes, and kernels of corn. A great recipe for your Insta Pot, too!
One of my family’s favorite soups is Butternut Squash Soup. We love the creamy texture and spicy flavor. So when I saw Boulder Locavore’s recipe for Slow Cooker Spicy Pumpkin Chicken Corn Chowder, I knew my family would love it too.
Making Pumpkin Chicken Corn Chowder in an Instant Pot
An Instant Pot is one of the most popular brands of electric pressure cookers. They are easy to use and your Instant Pot can help you create this yummy Pumpkin Chicken Corn Chowder!
I decided to combine the two recipes and turn it in to a quick pressure cooker recipe. Using canned pumpkin really speeds up the prep time for this recipe. I used the same spices my family like in the butternut squash soup, but loaded it up with chicken, potatoes and corn to make it a hearty chowder.
I served the chowder with a gluten free Yeasted Thanksgiving Cornbread with Cranberries recipe from Gluten-Free Artisan Bread in Five Minutes a Day.
It was a big hit with my family. The pumpkin adds fiber and a great texture to the soup but it has a mild pumpkin flavor.
Definitely give this Pressure Cooker Pumpkin Chicken Corn Chowder a try soon!
Pumpkin Chicken Corn Chowder
Ingredients
- 2 tablespoons butter
- 1 cup diced onion
- 1 garlic clove minced
- 2 14.5 oz. cans chicken broth
- 1 15- ounce can Pumpkin Puree
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon dried red pepper flakes
- 1/8 teaspoon freshly grated nutmeg
- 2 large russet potatoes cubed
- 2 large boneless skinless chicken breasts uncooked and diced
- 2 cup frozen corn
- 1/2 cup half and half
- Salt and additional ground pepper to taste.
Instructions
- Select the saute setting. Add butter to the pressure cooking pot. When butter is melted, add the onion and cook, stirring occasionally until the onion is tender, about 5 minutes. Add garlic and cook 1 minute more.
- Add chicken broth, pumpkin puree, Italian seasoning, pepper, red pepper flakes, and nutmeg to the pressure cooking pot. Stir to combine.
- Add the diced potatoes and diced chicken. Lock lid in place, select High Pressure and 4 minutes cook time and start. When timer beeps, turn off pressure cooker and do a quick pressure release.
- Stir in corn and half and half. Add salt and pepper to taste.
- Serve topped with crumbled bacon and chopped parsley, optional.
This was so good. I wasn’t sure how the pumpkin would taste but it had a really nice subtle flavor and was a great way to sneak in some healthy pumpkin 🙂 Already can’t wait to make it again in the fall time!
Thanks Sara! Glad you enjoyed it.
I have been using this recipe for the past few years and it is the only soup I will eat now! 😀
The only thing I change is I use spicy sausage instead of the chicken. It gives the soup a little extra kick! I love the combination of pumpkin and sausage together.
Thanks Kelly! Sounds like a delicious change.
I started making this after getting everything needed before thanksgiving dinner. Noticed someone used up all my potatoes. So I substituted with sweet potatoes. Anyone tried this? I’ll let you know after it’s ready!
Hi Karrie – I haven’t tried it, but it sounds like a great substitution to me.
This was delicious! Any chance of receiving the nutritional information for this recipe? Or how many calories per serving? Thank you!
Hi Amy – I’ve updated the recipe card with the nutritional information. Glad it was a hit!
omg this soup is delish. Thanks for sharing.
Thanks Alyson!
Howdy, I have a question. I just got an Instant Pot for Christmas and have only made your sausage and peppers recipe so far! It was delicious! Do I use the sauté setting to cook the onions and garlic for this soup? Sorry if this is a stupid question. Thank you.
Thanks Michelle – yes, use the saute setting. Enjoy!!
Just got a pressure cooker for Christmas and have been scouring cookbooks and the internet for recipes to try. This looked tempting, so I gave it a shot today minus the chicken (which I didn’t really want in it). Oh my WORD, is this good! I think this may be my new favorite food! Thanks for sharing your recipes! 🙂
Thanks Stacy 🙂 Gotta love how easy it is too.
Hi from Australia. I made this and my 2yr olds ate 2 helpings for lunch and dinner 2 days in a row!. I doubled recipe using fresh steamed mashed butternut and diced chicken thighs. I also used milk and cream substitute for half and half as we dont have that here. It was so good. Thank you.
Hi Maryann – thanks for sharing your changes. Happy to hear your little one loved it.
Second time making this.. Just as good as the first. I did add about 1/2 cup-ish of cooked cauliflower, along with the other ingredients… Just because I felt like it was mild and might make a nice addition. It was great… I just love this soup/chowder.
Thanks Melissa! I think anytime you can add more veggies you’re doing good. Thanks for sharing!
I made this last night. My daughters and I loved it. My one daughter was concerned that it had pumpkin in it, but then declared it was great! I might add one more potato next time, and I did just a snad more Italian spice this time because I somehow doubted it was enough … next time I will follow yours exactly there. So, in other words, it was basically perfect. 🙂
Thank you so much for sharing this recipe. I found you through Pinterest and made this tonight. My hubby and I thought it was delicious and unique. Definitely a keeper. I appreciate your great pressure cooker recipes and your videos. You put a lot of work into it all and it shows. I am very thankful for you sharing your expertise with us.
Thank you for this AMAZING recipe. I made it tonight and was told “this is better than Hale and Hearty Soups!,” which is an amazing compliment. They are a chain of restaurants with pretty expensive/tasty soups. I live in New York and I’m not sure if they’re elsewhere, but my goodness. I have to say I felt a little special after I prepared this. I thought to myself “yeah… I made this!”.
I added a bit of corn starch towards the end – personal preference for it on the thicker side. Thanks for a rockstar recipe!
Thanks Jackie! That’s a fabulous recommendation. We don’t have Hale and Hearty restaurants here, but I’ll have to try them if I stumble on one.
I made this chowder today and it was delicious! I had an unusual find of fresh sweet corn at my grocery store, so I cut the kernels and then scraped the corn milk into to the pot with the other liquids. I cooked it under pressure with the other ingredients and it was great. The pumpkin was subtle and just gave a nice flavor.
Thanks for another great recipe. It seems as though I am going to walk my way through many of your recipes! We have really enjoyed all of them, and it has been great to be able to put great food on the table in such a short amount of time. I love it!
just wondering how many servings does this make? I think I will substitute creamed corn instead of kernel corn or reduce the amount of corn in it. Making this for carry in for work> will pressure cook it & then keep in slow cooker until ready to eat! Sounds yummy, thank you!
Thanks Nancy – I’m sure it will be a hit at work, especially this time of year. Serving size really depends on the bowl you’re using, but I’d figure 8 1 1/2 cup servings.
Made exactly as described. Excellent !!!
Thanks Jeff!
Barbara
I am like 60 plus days into a new vegetarian food/life style. May I prepare this without the chicken? Do you think it would still come out good?
I think it would be great even without the chicken, and with vegetable broth instead of the chicken broth. Enjoy!
Hi Barbara,
I made this chowder tonight and it was perfect for a cool windy fall night! My husband and I really enjoyed it.
I did make a few changes. I cooked for 2 minutes instead of 4 on high pressure in my Instant Pot on high pressure, and then released the pressure. I then added the two cups of frozen corn along with about two cups of Trader Joe’s frozen mixed peppers (red/green/and yellow) and then used the slow cooker setting on high with the glass lid just until it started to get steamy and bubble just a little. This took a little time and I stirred every now and then.
It was delish and the potatoes were not overdone and neither was the chicken, and the corn and peppers were just perfect. I did have to add salt. Lots of bacon on top added another dimension. We would have never known there was pumpkin in it. I added a good splash of cream instead of half and half at the end. And oh- I used a red onion.
It was very easy, satisfying and filling, and I bet the leftovers will taste even better tomorrow 🙂
Thanks for the great recipe. I love your site.
Thanks Mona! So glad you loved the recipe and my site. I love that you made the recipe your own. I have to admit I haven’t used the slow cooker setting yet, and I don’t have the glass cover. I’m going to have to change that.
Ohhhh YUM! Bob isn’t one for corn chowder but I think he’s gonna like this because of all the other goodies in it. I’ve been loving my pressure cooker for soups-it sure does save a lot of time.
Thanks Barbara! 🙂
Thanks Carol – I hope you and Bob enjoy the soup as much as we did.