This Poblano Chicken Chowder recipe uses a bunch of shortcuts so you can make it in less than an hour using an Instant Pot (pressure cooker). But it’s not short on flavor. The smoky essence of poblano peppers blend harmoniously with tender chicken, sweet corn and creamy potatoes all wrapped in a luscious broth.

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Video: Watch Me Make Instant Pot Poblano Chicken Chowder

Whether simmered slowly on a stovetop or swiftly crafted within the confines of an Instant Pot, this chowder is a testament to the art of comfort food. It’s the embodiment of culinary magic, where ingredients mingle to create a symphony of tastes and aromas that captivate the senses.

Favorite Soup Shortcuts

Here are a few of my favorite shortcuts to make soup in a hurry:

• Use a food processor to chop the vegetables. Just make sure you use the pulse feature so that you don’t end up with a mushy mess.
• Use a pressure cooker like an Instant Pot. This will allow you to quickly saute the vegetables and get everything soft before you add the cooked chicken at the end.
• Blend it with an immersion blender (right in the pressure cooker).
• Use precooked rotisserie chicken. Add it at the end (since it’s already cooked).

So, embrace the allure of this chowder, whether you leisurely tend to it on the stovetop, allowing the aromas to permeate your kitchen, or opt for the swift efficiency of an Instant Pot, delivering a symphony of flavors in record time. Whichever path you choose, be prepared for an experience that transcends the ordinary—a spoonful of pure delight in every bowl.

TRY MY OTHER SOUP RECIPES!

Here are some other soup recipes you might enjoy:

• Pasta Fagioli Soup
• Hungarian Mushroom Soup
• Buffalo Chicken Chili
• Chile Corn Chowder
• Lemon Chicken Vegetable Soup
• Creamy Asparagus Soup
• One Pot Spicy Pork and Broccolini Soup

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Poblano Chicken Chowder – Instant Pot or Stovetop

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• Author: jzmcbride
• Total Time: 40 minutes
• Yield: serves 6

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Description

This Poblano Chicken Chowder recipe uses a bunch of shortcuts so you can make it in less than an hour using an Instant Pot (pressure cooker). But it’s not short on flavor. The smoky essence of poblano peppers blend harmoniously with tender chicken, sweet corn and creamy potatoes all wrapped in a luscious broth. 

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Ingredients

Units USM Scale 1x2x3x

• 2 tablespoons olive oil
• one large onion, chopped
• 2 carrots, peeled and chopped
• 2 stalks celery, chopped
• 1 poblano pepper, seeds removed and chopped
• 1 Jalapeno pepper, seeds removed and chopped
• 2 russet potatoes, peeled and chopped
• 1/2 cup baby bella mushrooms, stems removed and chopped
• 4 cloves garlic, minced
• 32 ounces chicken stock or chicken bone broth
• 4 ounces cream cheese
• 16 ounce bag frozen corn (or substitute canned corn)
• 2 cups shredded or chopped cooked chicken
• fresh cilantro or green onion for garnish

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Instructions

INSTANT POT OR PRESSURE COOKER DIRECTIONS

1. Add olive oil, chopped onion, carrot, celery, poblano and Jalapeno pepper to pressure cooker. Cook on Saute function for about 5 minutes until vegetables have visibly softened.
2. Turn off saute function. Add potatoes, mushrooms, garlic, chicken stock and salt and pepper.
3. Pressure cook on high for 9 minutes. Release pressure valve.
4. (Optional) Use an immersion or traditional blender to blend the soup base if desired. You can also leave it chunky.
5. Add four ounces of cream cheese, corn and cooked chicken. Stir until cream cheese is dissolved.
6. Top with fresh cilantro or green onion

Notes

STOVETOP DIRECTIONS
Follow same steps as above in a large soup pot on the stovetop. Instead of pressure cooking, simmer the mixture for 45 minutes. 

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: recipe
• Method: stovetop or pressure cooker
• Cuisine: Mexican