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Bowl of corn and chicken soup.

Instant Pot Sweet Corn and Chicken Soup (15 min prep)

We can all get behind a healthy summer soup made in the Instant Pot. Easy to make and freakin' delicious. LET'S GOOOO💃
5 from 5 votes
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Course: Main Course, Soup
Cuisine: American
Keyword: easy soup
Prep Time: 15 minutes
Cook Time: 8 minutes
Instant Pot coming to pressure: 10 minutes
Total Time: 33 minutes
Servings: 6 people
Author: April

Ingredients

  • 3 celery stalks, diced
  • 2 shallots, diced
  • 2 medium chicken breasts 0.5 kg or 1.3 lbs
  • 2 cups baby potatoes, halved
  • 4 cups chicken broth, gluten-free
  • ¾ cup 5% cream
  • 3 cups frozen corn kernels, divided
  • 1.5 cups frozen diced kale
  • Kosher salt, to taste
  • Chives

Instructions

  • In a cast iron pan, cook 2 cups of the corn kernels until browned or a little blackened. Stir often.
  • While the corn is cooking, set the Instant Pot to Saute and add olive oil.
  • Once hot, sear chicken breasts for 3 minutes per side. Sprinkle each side with some Kosher salt. Then remove the chicken breasts.
  • Deglaze the pot with a little chicken broth, scraping any browned chicken bits left behind.
  • Add celery and shallots to the Instant Pot. Stir and cook for a couple minutes. Sprinkle some Kosher salt here too. Turn off the Saute function.
  • Then add in the baby potatoes, blackened corn kernels, the 1 cup of regular corn kernels, the seared chicken breasts and the rest of the chicken broth.
  • Secure lid and set to 8 minutes on high pressure. Once the timer is up, give the soup a 10 minute Natural Pressure Release. Then carefully release the remaining pressure and remove the lid.
  • Set Instant Pot to Keep Warm. Take out about 2 cups of soup and using a hand blender, blend the rest of the soup in the Instant Pot. Then add back in the non-blended 2 cups of soup.
  • Shred the chicken with 2 forks.
  • Lastly, add ¾ cup cream and frozen kale. Stir and heat through.
  • Taste and add salt if needed. Serve hot with fresh chives on top.

Notes

Yield: This recipe makes about 10 cups of soup.
Tips:
  1. ADD THE KALE AFTER BLENDING. Or you'll have green soup😄
  2. You can use fresh kale instead of frozen kale. Just finely chop it up.
  3. You can use any kind of corn - frozen, canned or fresh. Just cook the fresh corn first.
  4. Searing the chicken breasts brings a ton of flavor. Don't skip this step - it's worth it.
  5. Keeps in fridge for up to 4-5 days. Re-heat leftovers on the stove or microwave until warmed through. Freeze up to 3 months.
This soup recipe was inspired by this Summer Corn Chowder by Little Broken.
Nutrition Information is approximate for 2 cups of soup.
Nutrition Facts
Instant Pot Sweet Corn and Chicken Soup (15 min prep)
Amount per Serving
Calories
328
% Daily Value*
Fat
 
14
g
22
%
Saturated Fat
 
7
g
44
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
4
g
Cholesterol
 
105
mg
35
%
Sodium
 
791
mg
34
%
Potassium
 
912
mg
26
%
Carbohydrates
 
24
g
8
%
Fiber
 
4
g
17
%
Sugar
 
5
g
6
%
Protein
 
29
g
58
%
Vitamin A
 
2304
IU
46
%
Vitamin C
 
25
mg
30
%
Calcium
 
91
mg
9
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Calories
328
Nutrition Facts