Browsing Tag:

instant pot chicken soup

Easy Instant Pot Chicken Wonton Soup

Instant Pot Chicken Wonton Soup recipe by Spice Cravings. Made with frozen wontons, cooked with a variety of vegetables, in a chicken broth in the instant pot. #cooking #food #recipe #recipes #foodphotography #foodblogger #yummy #delicious #foodie

Chicken Wonton Soup is perhaps one of the most ordered soups at a Chinese restaurant.  Wontons are soft bite-size dumplings that are stuffed with meat or vegetables, and aromatics like ginger, garlic and spring onions. They are then cooked in a clear, flavorful chicken or vegetable broth. I love this soup, and have figured out an easier way to make it at home, on a weeknight too.  This hearty recipe for a real easy Instant Pot Chicken Wonton Soup makes a great dinner dish by itself.   I also have a vegetarian recipe below.

Short-Cut for Wontons

I love simple and easy meals like this, that are so comforting at the end of a long day.  When I have time, I love to make homemade wontons for this soup using ground chicken, spring onions, aromatics and seasoning.

But, for weeknights and crazy times, this soup is real easy to put together using my favorite store-bought frozen wontons, Chicken Cilantro Mini Wontons from Trader Joe’s.  This soup will work equally well with your favorite brand of dumplings too.

Easy Instant Pot Chicken Wonton Soup

Easy-Peasy Recipe

All you have to do is add all ingredients, except wontons and greens, in the Instant Pot, pressure cook for 2 minutes, release pressure, add wontons and greens, and cook for another 2-3 minutes. Done!  And dinner is served in 20 minutes.

Make it Vegetarian

It is extremely easy to make this soup vegetarian by switching just two ingredients.  Switch the chicken broth with vegetable broth and buy your favorite flavor of vegetable dumplings.

I personally like the Thai Vegetable Gyoza dumplings from Trader Joe’s. I combine that with their low-sodium vegetable broth.

Instant Pot Chicken Wonton Soup recipe by Spice Cravings. Made with frozen wontons, cooked with a variety of vegetables, in a chicken broth in the instant pot. #cooking #food #recipe #recipes #foodphotography #foodblogger #yummy #delicious #foodie

Stove-Top Method

Heat a large stockpot on medium-high heat. Add all ingredients EXCEPT wontons and greens. Bring everything to a boil, reduce heat to medium and simmer for about 6-8 mins. Open lid.

Add wontons and cook till they float on top, takes about 2-4 minutes. Turn off the heat. Add greens and stir well. Let them soften in the soup for a few minutes. Serve warm!

Check out more INSTANT POT SOUP RECIPES here!

★ Have you tried this recipe? We love your feedback! Please click on the stars ★ in the recipe card to rate!

0 from 0 votes
Instant Pot Chicken Wonton Soup recipe by Spice Cravings. Made with frozen wontons, cooked with a variety of vegetables, in a chicken broth in the instant pot. #cooking #food #recipe #recipes #foodphotography #foodblogger #yummy #delicious #foodie
Instant Pot Chicken Wonton Soup
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

This Chicken Wonton Soup is nutritious & filled with healthy vegetables. Just cook broth, veges, & aromatics together in the instant pot & then add wontons.  Easy to make vegetarian by using vegetable stock & vegetarian wontons.

Course: Appetizer, Main Course
Cuisine: Asian
Keyword: Soup
Servings: 4 people
Calories: 373 kcal
Author: Spice Cravings
Ingredients
  • 1 32 oz pack Chicken stock : use vegetable stock for vegetarian recipe
  • 1 pack frozen wontons : I get mini wontons from Trader Joe's
  • 1/2 inch ginger peeled and fine chopped, OR, 1/2 teaspoon Ground Ginger
  • 2 cloves garlic peeled and fine chopped, OR, 1/2 teaspoon Garlic Powder
  • 1 tablespoon Rice Vinegar
  • 2 tablespoons Less Sodium Soy Sauce adjust based on salt level of stock
  • 1 tablespoon Sambal Oelek Ground Fresh Chili Garlic Paste, or any chili garlic sauce
  • 1 teaspoon Agave Nectar or honey
  • 1/2 teaspoon Roasted Sesame Oil
  • 1 tablespoon Fish Sauce optional
  • 3 medium carrots sliced
  • 2-3 heads of Bok Choy stems and greens (leaves) chopped and separated
Instructions
  1. Prep the veggies: For bok choy, chop the leaves and keep aside, they will be added after cooking is done. Chop the carrots and boy choy stems. Finely chop ginger and garlic.

  2. Turn on Instant Pot: Add chicken stock and everything EXCEPT wontons and boy choy 'greens (leaves)'. Close lid. Pressure cook for 2 minutes. Manually release the pressure by moving the pressure valve from Sealing to Venting mode. If you are multiplying this recipe, wait 5 minutes before releasing pressure to avoid the soup from shooting through the pressure valve. Open lid once the pin drops.

  3. Finish:  Turn on SAUTE and add the frozen wontons. Cook 2-4 minutes till they float on top. (Watch the video). Cancel SAUTE and add the boy choy greens that you had kept aside. Stir and let them soften in the soup for a few minutes.

Recipe Video

Recipe Notes

If you are new to the Instant Pot, please read my FAQ on Instant Pot Terminology and Accessories to learn more.

 

Note: The nutrition facts below are my estimates.  If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.

Nutrition Facts
Instant Pot Chicken Wonton Soup
Amount Per Serving
Calories 373 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 1g 5%
Cholesterol 5mg 2%
Sodium 1661mg 69%
Potassium 1232mg 35%
Total Carbohydrates 63g 21%
Dietary Fiber 8g 32%
Sugars 14g
Protein 14g 28%
Vitamin A 528.2%
Vitamin C 247.7%
Calcium 49.9%
Iron 30.5%
* Percent Daily Values are based on a 2000 calorie diet.
❤️ Spread the Love ❤️ If you make this recipe, share your food photo with hashtag #spicecravings on Facebook or Instagram, so we can see it and others can enjoy it too! Thank you!
Subscribe to my Youtube Channel for Quick & Easy video recipes. Looking for more Instant Pot recipes? Check out my Instant Pot Recipes boards on Pinterest.

PIN IT TO PINTEREST

Chicken Noodle Soup with Ethiopian Spices (Instant Pot / Pressure Cooker)

Instant pot Chicken Noodle Soup with Ethiopian spices by Spice Cravings. This classic Chicken Noodle soup is made by simmering chicken and vegetables, such as carrots and celery, spices, herbs and small noodles in chicken broth.  This recipe uses the Ethiopian Spice blend called Berbere Seasoning to enhance the flavor and made in an instant pot. #food #foodie #foodblogger #delicious #recipe #instantpot #recipes #easyrecipe #cuisine #30minutemeal #instagood #foodphotography #tasty

Warm, delicious, healthy and comforting, that’s what I think of when I make Chicken Noodle Soup!  A classic Chicken Noodle soup is made by simmering chicken and vegetables, such as carrots and celery, spices, herbs and small noodles in chicken broth.  The result is a simple meal that warms up your soul!

During winter, I make this soup a lot, almost once a week.  Recently, I have been making many variations of it.  I keep experiment by adding different spice blends in this soup and this time I think I hit a home run.  I added the Ethiopian Spice blend called Berbere Seasoning, which is a combination of warm whole spices like cumin, cardamom, coriander, and fenugreek, garlic, cloves, turmeric, grated ginger root, black pepper, salt, paprika, cinnamon, and dried red chiles, that are toasted and ground together.  This spice blend adds a distinctive tangy and mildly spicy and smoky flavor to the soup.

Instant pot Chicken Noodle Soup with Ethiopian spices by Spice Cravings. This classic Chicken Noodle soup is made by simmering chicken and vegetables, such as carrots and celery, spices, herbs and small noodles in chicken broth.  This recipe uses the Ethiopian Spice blend called Berbere Seasoning to enhance the flavor and made in an instant pot. #food #foodie #foodblogger #delicious #recipe #instantpot #recipes #easyrecipe #cuisine #30minutemeal #instagood #foodphotography #tasty

Variations for the Chicken Noodle Soup

If you don’t like spice, you can reduce the quantity of the Berbere seasoning.  Also, for an extra kick, I add a couple of tablespoons of Sriracha to it, but you can replace that with tomato paste if you want to cut down on the heat.  For my family, including my kids, this spice level worked great.  I make a few other classic Ethiopian dishes using the Berbere Spice Blend: Misir Wot -Red Lentil Stew, and Key Wat – Beef Stew.

To make this soup vegetarian, you can skip the chicken and add some canned chickpeas, they taste awesome too!

To make this Chicken Noodle Soup healthier, I added whole-grain elbow macaroni to the soup. It not only increases the fiber and reduces the net carbs per serving, it also increases the protein content of the soup.

 

 

I make this soup in my programmable pressure cooker, Instant Pot DUO, but you can make it in any pressure cooker. Simply follow the suggested timing for cooking chicken breast or soup, and this recipe will work just fine.   To learn more about the instant pot, check out my Instant Pot FAQ and Accessories blog.

 

Stove-Top Recipe

Making this soup on the stove-top is a breeze. Take a heavy bottom sauce pan. Heat olive oil in the pan and add crushed garlic to it. As soon as it starts sizzling, add everything else and let it come to a boil. After that, reduce the heat to medium, cover the pot and let it simmer for 10-12 minutes, or till chicken is tender enough to shred. Remove the chicken, shred it and add it back to the soup. Garnish with cilantro and you’re all done!

More Ethiopian Dishes

Here are a few more dishes made with Ethiopian flavors:

Ethiopian Beef Stew Instant Pot
Instant Pot Ethiopian Beef Key Wot Stew

Ethiopian Red Lentil Stew- Misir Wot by Spice Cravings. Misir Wot is an Ethiopian lentil stew made by cooking lentils in clarified butter, Ghee, & 'Berbere' spice blend. This recipe is made in an instant pot. #food #foodie #foodblogger #delicious #recipe #instantpot #recipes #easyrecipe #cuisine #30minutemeal #instagood #foodphotography #tasty
Instant Pot Ethiopian Misir Wot – Red Lentil Stew

Pin it for later:

Instant pot Chicken Noodle Soup with Ethiopian spices by Spice Cravings. This classic Chicken Noodle soup is made by simmering chicken and vegetables, such as carrots and celery, spices, herbs and small noodles in chicken broth.  This recipe uses the Ethiopian Spice blend called Berbere Seasoning to enhance the flavor and made in an instant pot. #food #foodie #foodblogger #delicious #recipe #instantpot #recipes #easyrecipe #cuisine #30minutemeal #instagood #foodphotography #tasty

Rate this Recipe

If you tried this recipe, please give a star ★ rating.

0 from 0 votes
Instant pot Chicken Noodle Soup with Ethiopian spices by Spice Cravings. This classic Chicken Noodle soup is made by simmering chicken and vegetables, such as carrots and celery, spices, herbs and small noodles in chicken broth.  This recipe uses the Ethiopian Spice blend called Berbere Seasoning to enhance the flavor and made in an instant pot. #food #foodie #foodblogger #delicious #recipe #instantpot #recipes #easyrecipe #cuisine #30minutemeal #instagood #foodphotography #tasty
Chicken Noodle Soup with Ethiopian Spices (Instant Pot / Pressure Cooker)
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

This classic Chicken Noodle soup is made by simmering chicken and vegetables, such as carrots and celery, spices, herbs and small noodles in chicken broth. This recipe uses the Ethiopian Spice blend called Berbere Seasoning to enhance the flavor and made in an instant pot.

Course: Main Course
Cuisine: Asian
Keyword: Chicken, Noodle, Soup
Servings: 6 people
Calories: 175 kcal
Author: Spice Cravings
Ingredients
  • 1 tablespoon olive oil
  • 2 crushed garlic cloves
  • 1 cup celery chopped
  • 1 cup carrots chopped
  • 32 oz. low-sodium Broth Chicken, Vegetable
  • 1/2 cup Whole Grain Elbow Pasta
  • 1 teaspoon salt adjust to taste
  • 2-3 teaspoon Berbere Seasoning adjust to taste
  • 1 tablespoon Sriracha or, tomato paste for mild heat
  • 1 lb. Chicken breast
Instructions
  1. Chop celery and carrots and keep aside. Turn the instant pot on SAUTE mode. Wait 30 seconds and add olive oil and crushed garlic cloves.  Let the garlic sizzle for 30 seconds, then add chopped celery and carrots.  Add all the ingredients in the pot and stir everything.

  2. Cancel Saute. Close lid. Set valve to Sealing position.  Cook on Manual or Pressure Cook for 6-8 minutes, depending on how thick the chicken breast it.  When I use breast halves, like in the video, I set the time to 6 minutes.

  3. Open after 10 minutes of natural pressure release (NPR 10).  Remove chicken for shredding. Use two forks and pull apart the chicken.  Put the shredded chicken back in the pot.  Garnish with cilantro!

Stove top recipe
  1. Take a heavy bottom sauce pan. Heat olive oil in the pan and add crushed garlic to it. As soon as it starts sizzling, add everything else and let it come to a boil. After that, reduce the heat to medium, cover the pot and let it simmer for 10-12 minutes, or till chicken is tender enough to shred. Remove the chicken, shred it and add it back to the soup. Garnish with cilantro and you're all done!

Recipe Video

Recipe Notes

If you are new to the Instant Pot, please read my FAQ on Instant Pot Terminology and Accessories to learn more.

 

Note: The nutrition facts below are my estimates.  If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.

Nutrition Facts
Chicken Noodle Soup with Ethiopian Spices (Instant Pot / Pressure Cooker)
Amount Per Serving
Calories 175 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 1g 5%
Cholesterol 48mg 16%
Sodium 658mg 27%
Potassium 539mg 15%
Total Carbohydrates 11g 4%
Dietary Fiber 1g 4%
Sugars 1g
Protein 20g 40%
Vitamin A 73.2%
Vitamin C 6.1%
Calcium 2.9%
Iron 8%
* Percent Daily Values are based on a 2000 calorie diet.

Gluten-Free Corn & Chicken Chowder

Gluten-Free Corn and Chicken Chowder in instant pot by Spice Cravings. Creamy, sweet, hearty and pure deliciousness in a bowl, that's how I would describe chowder. Enjoy in the summer or the winter by the fireplace on a cold winter night with a bowl of this Gluten-Free Corn & Chicken Chowder! This recipe reduces the carbs and goes gluten-free by removing the roux. #food #foodie #foodblogger #delicious #recipe #instantpot #recipes #easyrecipe #cuisine #30minutemeal #instagood #foodphotography #tasty

This recipe for Gluten Free Corn & Chicken Chowder is a lower-calorie and gluten-free variation of the classic Corn Chowder.  Packed with earthy and sweet flavors of corn, this chowder is creamy, hearty and pure deliciousness in a bowl.

My family loves chowder.  My kids’ and husband’s favorite is Clam Chowder, and I am a huge fan of Corn Chowder.  We like to make it at home, but a healthier, lighter version, that we can all enjoy without slipping into a food coma later.

Lower Calorie and Gluten-Free

Gluten-Free Corn and Chicken Chowder in instant pot by Spice Cravings. Creamy, sweet, hearty and pure deliciousness in a bowl, that's how I would describe chowder. Enjoy in the summer or the winter by the fireplace on a cold winter night with a bowl of this Gluten-Free Corn & Chicken Chowder! This recipe reduces the carbs and goes gluten-free by removing the roux. #food #foodie #foodblogger #delicious #recipe #instantpot #recipes #easyrecipe #cuisine #30minutemeal #instagood #foodphotography #tasty

My husband and I are watching our calorie intake these days, so I had to revisit my trusty old recipe for Summer Corn Chowder and customize it.  Also, I’ve been wanting to make a Gluten-free version for quite sometime now.

Chowder is typically thickened with a roux made with flour, or some sort of starch, and a few tablespoons of butter.  I skipped that step altogether.  That reduced some calories, and, eliminated gluten from this chowder.  Then, I replaced the heavy cream, which is typically used in chowder, with half & half.   That cut down calories further.  I also added chicken to my original recipe and bumped up the protein in the dish.  Adding a lean protein like chicken breast, makes me fill up with a smaller portion, so I end up consuming fewer calories in a meal.

Many times I make an even lower-calorie version of this recipe by using full-fat or even 2% fat milk instead of half & half.  The result is not as thick as this one, but the taste is still amazing.  So, if you’re watching your calories, that’s another alternative for you.

Real Easy Weeknight Recipe

Gluten-free Corn & Chicken Chowder comes together real easy.  All you have to do is saute aromatics, blend some corn with the liquid and then add everything to your pressure cooker and set it for 6 minutes.  That easy!  You can make it year round, with fresh or frozen corn, and the flavors will always be amazing.  Simple recipes like this chowder are on my repeat weeknight menu, as I can count on dinner being on the table in under 30 minutes!

Make it Vegetarian

For a vegetarian chowder, skip the chicken, use vegetable broth, and enjoy a delicious bowl of gluten-free vegetarian corn chowder in less than 30 minutes.

Thicken the Chowder ‘Without’ Flour 

Without the flour, the real challenge was how to thicken the chowder.  After a few batches, I figured two things that helped me thicken the chowder.

First, I blended some corn with half & half.  That not only helped in thickening the broth, it also gave a big corn flavor boost to the chowder, that you would otherwise get by using corn broth.

Second, once it was done cooking, I used my hand blender for 5 seconds and it thickened the chowder just enough for me.  In the video recipe, I skipped this step too and my family liked that result as well.

Gluten Free Corn and Chicken Chowder- instant pot, Pressure CookerAlternatively, you can use a tablespoon of rice flour during the saute process, or, use a corn starch slurry in the end, to thicken the chowder before serving.

Corn-Flour Slurry: Making a corn-flour slurry is super easy. Simply dissolve 1 tablespoon of corn starch in 3-4 tablespoons of room temperature broth/milk/water and add it to the chowder towards the end of cooking.  Stir for a few seconds.  It thickens the chowder almost immediately.

Instant Pot or Stove-Top

In this recipe, I made the gluten-free corn & chicken chowder in my programmable pressure cooker, the Instant Pot DUO. Instant Pot works great for soups and stews because the process of pressure cooking helps intensify the flavors resulting in a chowder that tastes like it has been simmering low and slow for hours. It helps me get away by adding less half & half than a regular recipe.   See my FAQ on instant pot to learn more.

Making chowder on the stove-top is a super simple process too. Follow all the instructions listed in the recipe, till the pressure cooking part. Then cover and simmer the chowder for 12-15 minutes on medium-heat.  Open the lid, add half & half and follow the remaining instructions. That’s it!

If you like this recipe, please share it with your family & friends, and don’t forget to subscribe to Spice Cravings!

More Soup Recipes from My Kitchen

Weeknight Black bean chili in Instant Pot, pressure cooker chili, by Spice Cravings. This Weeknight Black Bean Chili in Instant Pot has creamy black beans simmered in vegetable broth with sweet diced tomatoes, and fire roasted green chilies, and seasoned with taco seasoning and unsweetened cocoa powder! #food #foodie #foodblogger #delicious #recipe #instantpot #recipes #easyrecipe #cuisine #30minutemeal #instagood #foodphotography #tasty
Weeknight Black Bean Chili
Instant Pot Chicken Chili, By Spice Cravings. This is a spicy, tasty, quick 'n' easy, and healthier chicken chili recipe. Made with ground chicken, taco seasoning and creamy pinto beans, you'll love this protein and fiber packed warm bowl of goodness, on a cold, winter night too. #food #foodie #foodblogger #delicious #recipe #instantpot #recipes #easyrecipe #cuisine #30minutemeal #instagood #foodphotography #tasty
Instant Pot Chicken Chili
Instant pot chicken tortilla soup with melted cheese
Instant Pot Chicken Tortilla Soup
Instant pot Chicken Noodle Soup with Ethiopian spices by Spice Cravings. This classic Chicken Noodle soup is made by simmering chicken and vegetables, such as carrots and celery, spices, herbs and small noodles in chicken broth.  This recipe uses the Ethiopian Spice blend called Berbere Seasoning to enhance the flavor and made in an instant pot. #food #foodie #foodblogger #delicious #recipe #instantpot #recipes #easyrecipe #cuisine #30minutemeal #instagood #foodphotography #tasty
Chicken Noodle Soup
Minestrone Soup in Instant Pot by Spice Cravings. Minestrone Soup is an Italian soup, made with root vegetables, like onions, celery, carrots, stock, dried herbs, beans and tomatoes; often w/ rice or pasta. #food #foodie #foodblogger #delicious #recipe #instantpot #recipes #easyrecipe #cuisine #30minutemeal #instagood #foodphotography #tasty
Instant Pot Minestrone Soup
Ethiopian Red Lentil Stew- Misir Wot by Spice Cravings. Misir Wot is an Ethiopian lentil stew made by cooking lentils in clarified butter, Ghee, & 'Berbere' spice blend. This recipe is made in an instant pot. #food #foodie #foodblogger #delicious #recipe #instantpot #recipes #easyrecipe #cuisine #30minutemeal #instagood #foodphotography #tasty
Ethiopian Misir Wot Stew

Short Video Overview of the Recipe

If video does not show, please disable your ad blocker.

Rate this Recipe

If you tried this recipe, please give a star ★ rating.

5 from 1 vote
Gluten-Free Corn and Chicken Chowder in instant pot by Spice Cravings. Creamy, sweet, hearty and pure deliciousness in a bowl, that's how I would describe chowder. Enjoy in the summer or the winter by the fireplace on a cold winter night with a bowl of this Gluten-Free Corn & Chicken Chowder! This recipe reduces the carbs and goes gluten-free by removing the roux. #food #foodie #foodblogger #delicious #recipe #instantpot #recipes #easyrecipe #cuisine #30minutemeal #instagood #foodphotography #tasty
Gluten Free Corn & Chicken Chowder (Low-Calorie)
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Gluten Free Corn & Chicken Chowder is a lower-calorie and gluten-free variation of the classic Corn Chowder. Packed with earthy and sweet flavors of corn, this chowder is creamy, hearty and pure deliciousness in a bowl.

Course: Appetizer, Main Course
Cuisine: American
Servings: 6 people
Calories: 380 kcal
Author: Spice Cravings
Ingredients
  • 3 cups corn kernels fresh or frozen (thawed, if frozen)
  • 1 lb. Boneless Skinless Chicken Breast halves, tenders or regular (Skip for vegetarian)
  • 2 tablespoons unsalted butter
  • 2 garlic cloves finely chopped, or, 1/4 teaspoon Garlic Powder
  • 6 Crimini mushrooms cleaned and sliced
  • 1 cup Yukon gold potatoes cut in 1/2 inch cubes
  • 1/2 medium onion diced
  • 2 stalks spring onions sliced, and white roots separated from the green stem (see instructions)
  • 1/2 green pepper diced (same size as onions)
  • 1 cup chopped celery around 1-2 ribs
  • 1 cup chopped carrots around 1 large carrot
  • 3 cups Chicken Stock veg stock for vegetarian
  • 2 cups Half & Half Half & Half is preferred, but can use full-fat milk
  • Chopped spring onions for garnish
Spices
Optional ingredients:
  • 1 tablespoon Corn Starch dissolved in 3-4 tbsp water/milk/broth- for thickening the soup
Instructions
  1. Prep: Chop all vegetables and keep aside. Slice spring onions and separate the white roots from the green stem. The white roots will be sautéed with other vegetables and reserve the green stems for garnish. Blend 1.5 cups of corn kernels with 1 cup half and half, it should be blended well.
  2. Turn instant pot on SAUTE mode (high). Wait till it displays "hot'. Melt butter and add potatoes and mushrooms. Saute for 30 seconds. Add remaining chopped vegetables, including the white roots of spring onions, and saute for a minute.

  3. Add corn-half &half mix to the pot. Then add chicken stock and all spices. Add chicken and remaining corn kernels. Stir well. Close lid. Hit cancel. Set Pressure cook or Manual for 6 minutes (high). Valve should be set to sealing. Wait 10-15 minutes for natural pressure release (NPR), before opening the pot.

  4. Open lid. Turn on SAUTE and remove chicken for shredding. (If at this point, the soup looks curdled, don't worry. It hasn't curdled, the blended corn pieces have just risen to the top. When you cook this on SAUTE mode, they'll get blended back in.) Add the remaining Half & Half and stir.
  5. OPTIONAL STEP: Using a hand blender, blend the chowder for few seconds. That mashes up a few potatoes and vegetables and thickens the soup naturally. Alternatively, you can make a cornstarch slurry by mixing together 1 tbsp cornstarch in 3-4 tbsp of room temperature stock/ milk/ broth and add it slowly to the chowder while stirring. This thickens the chowder almost instantly. In this recipe, I skipped both and I prefer a thinner chowder.

  6. Add shredded chicken back in the chowder. Garnish with sliced spring onions (the green stem) and you're done!
Recipe Notes

If you are new to the Instant Pot, please read my FAQ on Instant Pot Terminology and Accessories to learn more.

 

Note: The nutrition facts below are my estimates.  If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.

Nutrition Facts
Gluten Free Corn & Chicken Chowder (Low-Calorie)
Amount Per Serving
Calories 380 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 9g 45%
Cholesterol 91mg 30%
Sodium 963mg 40%
Potassium 984mg 28%
Total Carbohydrates 32g 11%
Dietary Fiber 3g 12%
Sugars 6g
Protein 25g 50%
Vitamin A 84.3%
Vitamin C 21.7%
Calcium 13.3%
Iron 13.2%
* Percent Daily Values are based on a 2000 calorie diet.

PIN IT TO PINTEREST