Instant Pot Sweet Potato Chicken Chowder

Prep Time 15 mins

Cook Time 18 mins

Rest Time 10 mins

Total Time 43 mins

Cooking Method: Instant Pot, Pressure Cooking

Cuisine: American

Courses: Dinner, Lunch

Difficulty: Beginner

Cooking Temp: 120 C

Servings: 4

Best Season: Fall, Winter

Description

This Instant Pot Sweet Potato Chicken Chowder is a creamy, comforting, and nourishing one-pot meal packed with tender chicken, sweet potatoes, vegetables, and aromatic herbs. The pressure cooker dramatically reduces cooking time while still creating a rich, slow-simmered flavor. Perfect for cozy dinners, meal prep, or chilly evenings, this hearty chowder is both satisfying and wholesome.

Ingredients

For the Chowder Base

2 tbsp olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
2 medium carrots, diced
2 celery stalks, diced

Main Ingredients

2 medium sweet potatoes, peeled and diced into 2 cm cubes
2 cups cooked chicken breast, shredded (or raw chicken breast cut into chunks)
3 cups low-sodium chicken broth
1 cup whole milk
1 cup corn kernels (fresh or frozen)

For Flavor and Thickening

1 tbsp butter
2 tbsp all-purpose flour
1 tsp salt
0.5 tsp black pepper
1 tsp smoked paprika
0.5 tsp dried thyme

Optional Garnish

2 tbsp fresh parsley, chopped
0.25 cup shredded cheddar cheese (optional)
1 tbsp green onions, sliced

Instructions

Prepare the Ingredients

1
Wash and peel the sweet potatoes, then dice them into evenly sized cubes so they cook evenly in the pressure cooker. Chop the onion, carrots, and celery into small pieces. Mince the garlic and shred or cube the chicken if it is not already prepared.

Sauté the Aromatics

2
Turn the Instant Pot to Sauté Mode and add the olive oil. Once the oil is warm, add the chopped onion and cook for about 2–3 minutes until it becomes soft and slightly translucent. Stir in the garlic and cook for another 30 seconds until fragrant.

Add the Vegetables

3
Add the diced carrots and celery to the pot and sauté them with the onion and garlic for about 3 minutes. This step helps release their natural sweetness and builds flavor in the chowder.

Add the Sweet Potatoes and Chicken

4
Stir in the diced sweet potatoes and chicken pieces. Mix gently so the ingredients are evenly distributed in the pot.

Add Broth and Seasonings

5
Pour in the chicken broth. Add salt, black pepper, smoked paprika, and dried thyme. Stir well to combine all the flavors.

Pressure Cook

6
Close the Instant Pot lid and set the valve to Sealing. Select Pressure Cook (High Pressure) and cook for 10 minutes.

Natural Pressure Release

7
Once the cooking cycle finishes, allow the pressure to release naturally for about 10 minutes. After that, carefully switch the valve to Venting to release any remaining pressure.

Prepare the Creamy Base

8
In a small bowl, melt the butter and mix it with the flour to form a smooth paste. Turn the Instant Pot back to Sauté Mode, then stir this mixture into the chowder to help thicken it.

Add Milk and Corn

9
Pour in the milk and add the corn kernels. Stir gently and allow the soup to simmer for 3–5 minutes until it becomes slightly creamy and thickened.

Adjust Seasoning and Serve

10
Taste the chowder and adjust salt or pepper if needed. Ladle the chowder into bowls and garnish with chopped parsley, shredded cheese, or sliced green onions.

Note

Use Rotisserie Chicken:
To save time, you can use shredded rotisserie chicken and add it after pressure cooking.

Make It Dairy-Free:
Substitute whole milk with coconut milk or unsweetened almond milk.

Extra Creamy Version:
Blend one cup of the cooked chowder and stir it back into the pot for a thicker texture.

Storage:
Refrigerate leftovers in an airtight container for up to 3 days.

Freezing:
Freeze the chowder for up to 2 months. If freezing, add the milk only when reheating to maintain texture.

Keywords: instant pot dinner, healthy chicken chowder, quick comfort food, easy pressure cooker soup, sweet potato soup

Read it online: https://petitepanini.com/recipe/instant-pot-sweet-potato-chicken-chowder/