Do you have an Instant Pot? It is my favorite kitchen tool, and it has been since I got mine almost two years ago now. Instant Pot recipes make things so easy, and they allow busy people to forget about making dinner until an hour before. This is even true if you’re making something right from the frozen state. Most times, if I am cooking something with chicken in my Instant Pot I am putting the chicken in there frozen – right from the freezer! And. this Mexican Street Corn Chowder is amazing!
One of my favorite things to make in my Instant Pot is soups, especially since we eat soup at least twice a week since soup is such an inexpensive way to feed a family. And, soup is generally super healthy, too.
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We eat a lot of Mexican foods in our family since they are just something that everyone loves. I am always looking for new recipes, though, and this is literally something that I worked on perfecting over a few different times. Easy, fresh, and packed with vegetables, we finally have a winner!
This Mexican street corn chowder is so delicious, but I think part of what makes it so is that it is made in the Instant Pot, which just intensifies the flavor.
You will love this Instant Pot Mexican Street Corn Chowder as much as we do!
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For this soup recipe you will need:
- 2 large chicken breasts
- 4 cloves minced garlic
- 1 medium red onion finely chopped
- 2 medium potatoes, finely diced
- 3 chicken boullion cubes
- 1 cup water (wait to add until the end, you may not have enough room!)
- 4 cans creamed corn
- and 2 cans regular corn
- 2 cans tomatoes with green chilis
- 2 cans black beans, rinsed & drained
- 3 Tablespoons lime juice
- 3 teaspoons chili powder
- 2 teaspoons garlic salt
- 2 teaspoons cumin
- 1 teaspoon paprika
- salt and pepper to taste
- 8 ounces freshly shredded montery jack cheese (not pre-shredded)
- 8 ounces freshly shredded colby cheese (not pre-shredded)
- and 8 ounces sour cream
- 3 cups half and half
You could make this in a crock pot, just adding cooking time, and you could even do the same thing and make it on your stovetop. But, there is something to be said about the flavor intensity of the Instant Pot.
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To prepare this amazing soup:
Add chicken breasts to Instant Pot. They can even be frozen! Add garlic, onion, potatoes, chicken bouillon cubes, water, creamed corn, corn, tomatoes, black beans, lime juice and spices.
Cover, close steam valve, and put on soup setting, increasing time to 90 minutes.
When cooking has completed, allow steam to naturally release.
Once natural release has occurred, open Instant Pot. Remove chicken and shred or cube. Add cheeses, sour cream, and half and half. Mix well. Allow flavors to meld together for 10 minutes before serving.
Add cilantro if desired to bowls upon serving.
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