Instant Pot Chicken Corn Soup

Soup of chicken, potatoes, carrots and bell peppers

This Instant Pot Chicken Corn Soup recipe is easy to make with simple ingredients yet surprisingly healthy and delicious!

Soup of chicken, potatoes, carrots and bell peppers

Just add everything into the Instant Pot and in a few minutes, you have a hearty soup ready to eat for lunch or dinner!

How Long Does the Soup Last in the Refrigerator?

Store the leftovers in an airtight container and enjoy the soup for 3 more days.

If you’d like, you could also freeze the prepared soup for up to 3 months.

How Can I Make it Creamier?

This pressure cooker soup has a great, rich texture without any added cream. If you’d like, you could add up to ¾ cup heavy cream to the recipe for an extra creamy texture.

If you decide to add cream, it is best to add it at the end of the recipe. When the soup is done, just whisk in some heavy cream and turn your Instant Pot to sauté mode to cook for a few more minutes to allow to thicken.

Another option to make this soup a bit more like a traditional chowder is to add a pork product such as bacon or salt pork.

If you add bacon, chop it up into small pieces before cooking and add it at the beginning of the recipe with the onion so it’s able to crisp up a bit. Yum!

What Kind of Chicken Should I Use?

This recipe is perfect for a pre-cooked rotisserie whole chicken you can buy at the grocery store. Those are usually well seasoned so it will add a lot of flavor to the soup!

You can also use any leftover chicken you happen to have or cook chicken specifically for this recipe. It does not need to be shredded chicken—you can also use diced chicken, as long as it’s cooked and cut into bite size pieces it will work well in this recipe.

Can I Use Fresh Corn?

You can definitely use fresh corn instead of frozen corn kernels here if corn is in season.

Frozen corn is a little less work since you don’t need to cut it off the cob. If you do use frozen corn, there’s no need to defrost it first. It will fully cook from frozen in your pressure cooker.

Can I Make it Vegan?

Sure! With just a few easy swaps, this Instant Pot Chicken Corn Soup can be made into a vegan friendly meal.

Just use 2 tablespoons of canola oil instead of butter, use vegetable broth instead of chicken broth, and of course, take out the chicken from this recipe.

What Should I Serve with this Dish?

This soup is hearty enough to be served on its own as a full meal! It is a complete balanced meal too, filled with protein, vegetables, and carbohydrates.

Sometimes I serve this soup with a fresh baguette to soak up all the extra delicious broth, but it really doesn’t need it!

More Instant Pot Soup Recipes

Do you love soup?? ME TOO! After you try the chicken corn soup recipe, try these popular soup recipes:

Instant Pot French onion soup

Instant Pot tortellini soup

Instant Pot Chicken Tortilla Soup

Instant Pot cheeseburger Soup

Instant Pot chicken noodle Soup

Instant Pot minestrone Soup

Soup of chicken, potatoes, carrots and bell peppers

Instant Pot Chicken Corn Soup

A cozy and filling chicken soup bursting with bright flavors! This soup is enriched with the goodness of chicken and corns flavored with salt, black pepper and parsley.
4.89 from 17 votes
Print Pin Rate
Course: Main Course, Side Dish
Cuisine: American, international
Keyword: Chicken Corn Soup, corns
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6
Author: Corrie


  • 4 cups chicken stock
  • 2 tablespoon butter
  • 2 garlic cloves minced
  • 1 onion chopped
  • 1 red pepper chopped
  • 2 potatoes in cubes
  • 1 cup chicken cooked and shredded
  • 2 bay leaves
  • 1 tablespoon parsley minced
  • 2 cups frozen corn
  • Extra virgin oil for sprinkling
  • kosher salt to taste
  • pepper to taste


  • Add butter into the Instant Pot and let it melt.
  • Add chopped onion and garlic and cook until the onion is softened.
  • Add pepper, potatoes, corn, chicken stock and bay leaves and cook for 10 minutes on high pressure.
  • When cooking time is complete, do a quick pressure.
  • Add shredded chicken, salt and pepper and stir a bit.
  • Serve with parsley on top and enjoy 🙂


Calories: 204kcal Carbohydrates: 35g Protein: 10g Fat: 4g Saturated Fat: 1g Polyunsaturated Fat: 1g Monounsaturated Fat: 2g Trans Fat: 1g Cholesterol: 12mg Sodium: 249mg Potassium: 729mg Fiber: 4g Sugar: 5g Vitamin A: 709IU Vitamin C: 46mg Calcium: 31mg Iron: 2mg


  • Feel free to take out the bell pepper
  • Feel free to add other vegetables you like like mushrooms or broccoli
Tried this Recipe? Pin it for Later!Mention @corriecooksblog or tag #corriecooks!

2 thoughts on “Instant Pot Chicken Corn Soup

  1. when cooking soup, why did you not use the "Soup" program, or do you have that on your IP? If I cook one of the soup recipes and choose the "Soup" program, would I still choose the amount of cook-time you indicate in recipe?

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