Instant Pot Chicken Corn Soup

It’s an easy to make recipe with simple ingredients yet health and delicious.

Just add everything into the Instant Pot and in a few minute you have a hearty soup ready to eat.

You can refrigerate the leftovers and enjoy the soup for 3 more days.

For a vegan recipe: use 2 tbsp of canola oil instead of butter and take out the chicken.

Instant Pot Chicken Corn Soup
4.38 from 8 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
  • 4 cups chicken stock
  • 2 tbsp 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 tbsp 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 ends, do a quick pressure.
  • Add shredded chicken, salt and pepper and stir a bit.
  • Serve with parsley on top.

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