Pressure Cooker Chicken and Mexican Corn Chowder

Image of Marrekus and Krysten Wilkes
Rated 5.0 based on 6 customer reviews
Pressure Cooker Chicken and Mexican Corn Chowder
Pressure Cooker Chicken and Mexican Corn Chowder


  • 1 pound boneless, skinless chicken breast
  • 1 teaspoon minced garlic
  • 1 cup chicken stock
  • 2 (15 ounce) cans cream-style corn
  • 1 (15 ounce) can fire-roasted corn
  • 1 (4 ounce) can diced fire-roasted green chiles
  • 2 teaspoons chili powder, plus more for topping
  • 1 teaspoon ground cumin
  • 2 cups shredded Monterey Jack cheese
  • 2 cups half-and-half
  • salt and freshly ground black pepper to taste
  • optional toppings: grated Parmesan cheese, chopped fresh cilantro, chili powder, fresh squeezed lime juice


For best results, we recommend using:


  1. Stir chicken, cream-style corn, fire-roasted corn, chicken stock, green chiles, chili powder, cumin, and garlic together in the pot of a pressure cooker.
  2. Lock pressure cooker lid in place and set steam vent to Sealing.
  3. Select Pressure Cook (Manual) and cook for 15 minutes on High pressure.
  4. Set steam vent to Venting to quick-release pressure.
  5. Remove chicken to a cutting board and shred with two forks. Return shredded chicken to pot and stir into the liquid.
  6. Stir half-and-half and cheese with the chicken mixture; season with salt and pepper. Cook chicken mixture until cheese is melted, 2 to 3 minutes.
  7. Ladle chowder into bowls; top with Parmesan cheese, cilantro, chili powder, and lime juice as desired.
Mealthy tip:

Serve with a big bowl of tortilla chips and freshly made guacamole.


5.0out of 5 Stars

(6 Reviews)

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What others are saying

Image of Melissa P

Melissa P says:

This chicken and corn chowder was really good. It reminded me a lot of Mexican street corn. The recipe makes a nice big batch to, so I was eating it for days.

Image of Garcia B

Garcia B says:

Used heavy cream instead of half and half, don’t mind the extra calories! This chowder was delicious. Added some crushed tortilla chips to my bowl.

Image of Erin Hudson

Erin Hudson says:

I am a huge chowder fan so this was right up my alley. I changed out the chicken breast for chicken thighs and used grilled corn removed from the cobs instead of cream style corn.

Image of Barbara Rasse

Barbara Rasse says:

This was yummy! With the addition of cilantro and lime, my whole family said it tasted like chicken tortilla soup, but on the sweeter and creamier side. I used chicken thighs, and there was plenty of soup for our family of five. (FYI, if you’ve struggled to find a good creamed-style corn, Del Monte is a good pick.)

Image of Shelly Odendahl

Shelly Odendahl says:

This was amazing! My husband loved this and couldn’t stop raving about it. Easy to make and delicious!!

Image of Nik Schmold

Nik Schmold says:

YUMMY! I added a little liquid smoke, red pepper and onion, used half the cheese and cream quantity and finished mine with some Valentina hot sauce at serving. I realize I tinkered with the recipe but the base recipe allows room for a little creativity. Totally delish!