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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.
Course
Main Course, Side Dish
Cuisine
American, international
Keyword
Chicken Corn Soup, corns
Prep Time
15
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
30
minutes
minutes
Servings
6
Calories
204
kcal
Author
Corrie
Ingredients
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
Instructions
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 :)
Notes
Feel free to take out the bell pepper
Feel free to add other vegetables you like like mushrooms or broccoli
Nutrition
Calories:
204
kcal
|
Carbohydrates:
35
g
|
Protein:
10
g
|
Fat:
4
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
1
g
|
Cholesterol:
12
mg
|
Sodium:
249
mg
|
Potassium:
729
mg
|
Fiber:
4
g
|
Sugar:
5
g
|
Vitamin A:
709
IU
|
Vitamin C:
46
mg
|
Calcium:
31
mg
|
Iron:
2
mg