MEL'S KITCHEN CAFE

PRESSURE COOKER CHICKEN CORN CHOWDER

This pressure cooker chicken corn chowder is creamy (but still dairy-free!) and absolutely delicious. So quick and easy, it’s a healthy, family-friendly soup!

Prep Time: 50 MINS

– Chicken broth – Frozen corn kernels – Yukon Gold potatoes – Celery – Garlic – Bay leaf – Salt – Black pepper – Chicken breasts – Crumbled bacon

YIELD: 6 SERVINGS

Ingredients

White Scribbled Underline

01

In the insert of a 6-quart pressure cooker, add the broth, corn, potatoes, celery, garlic, bay leaf, salt, and pepper. Give the mixture a good stir to combine.

02

Season the chicken pieces lightly with salt and pepper and place them on top of the other ingredients. Don’t stir.

03

Secure the lid on the pressure cooker, set the valve to seal, and cook on high pressure for 10 minutes. Let the pressure naturally release for 10 minutes before quick releasing the remaining pressure.

04

Remove the cooked chicken from the pressure cooker to a plate or cutting board. Shred or cut into bite-size pieces. Remove the bay leaf from the soup and discard.