Instant Pot Mexican Corn Chowder

My Go-To Instant Pot Mexican Corn Chowder: A Weeknight Winner

As a busy working mom, finding time to cook a healthy and delicious dinner can feel like a Herculean task. Between school pick-ups, work deadlines, and the endless cycle of laundry, the thought of spending hours in the kitchen often feels overwhelming. That's where my Instant Pot becomes my absolute lifesaver. It's not just a pressure cooker; it's a time machine, transporting me from chaotic evening to a relaxing dinner table in a matter of minutes. This Instant Pot Mexican Corn Chowder is a prime example of its magic.

This recipe isn't just quick; it's bursting with flavor. The creamy texture, the subtle spice of the taco seasoning, the sweetness of the corn—it's a perfect blend of comforting and exciting. It’s a dish that satisfies the entire family, even the pickiest eaters. My kids, for example, usually fight over the last spoonful. My husband often jokes that it’s his “liquid hug” after a long day at work. It has become our go-to meal when we need something hearty, flavorful, and effortless. What makes this recipe particularly special is its adaptability. Feeling adventurous? Add some jalapeños for an extra kick. Want to make it vegetarian? Simply swap out the chicken for extra beans or some firm tofu. The beauty of this recipe lies in its simplicity and flexibility.

The ingredients are typically things I already have stocked in my pantry or are easily accessible at the local grocery store. There's something incredibly satisfying about transforming humble ingredients – like canned corn and black beans – into a rich, luxurious-tasting soup. It feels like a little act of culinary magic, something that elevates the ordinary into the extraordinary. And that feeling, that sense of accomplishment in the face of a busy schedule, is just as important as the delicious meal itself. Plus, the cleanup is a breeze; another huge win in my book! The Instant Pot reduces cleanup time immensely, and I can just toss the ingredients in and let the magic happen.

Beyond its practicality, this corn chowder has become a staple in my family’s routine. It's a dish we can all bond over, a taste of comfort that brings us together after a long day. It's more than just a meal; it's a memory in the making, a tradition we cherish and look forward to sharing again and again. The laughter around the table, the stories we share, the simple act of enjoying a delicious meal together—these are the ingredients that truly make a recipe special. And the Instant Pot Mexican Corn Chowder? It simply enhances these moments, making them all the sweeter.

So, if you're a busy mom like me, perpetually juggling work, family, and everything in between, I highly recommend giving this recipe a try. It's the perfect answer to your weeknight dinner woes. The time saved is priceless, and the flavor? Well, it’s simply unforgettable. It's a recipe that’s as much about making memories as it is about making a meal. And for a busy working mom, those two things often go hand in hand.

Tips and Variations:

• For a spicier chowder, add a diced jalapeño pepper along with the other vegetables.
• To make it vegetarian, replace the chicken with extra beans or firm tofu. You might also consider using vegetable broth instead of chicken broth.
• Add a squeeze of lime juice at the end for a burst of fresh citrus flavor.
• Feel free to experiment with different toppings! Some of my favorites include avocado slices, shredded cheese, sour cream, and chopped cilantro.
• If you don't have cornstarch, you can thicken the chowder by mashing some of the potatoes against the side of the pot.
• Leftovers can be stored in the refrigerator for up to 3 days and make for a quick and easy lunch the next day. Reheat gently in the microwave or on the stovetop.

This Instant Pot Mexican Corn Chowder is more than just a recipe; it’s a testament to the power of efficiency and deliciousness working together in perfect harmony. Try it, and you’ll understand why it’s become a staple in my kitchen and a source of comfort and joy for my family.

Step-by-step

• Add ingredients into the pot.
• Turn your Instant Pot to the saute setting so that it can start heating up and come to pressure quicker.
• Add in the chicken broth, chicken, corn, green chiles, beans, 1/2 cup picante sauce, 1 1/2 Tbsp taco seasoning, salt and pepper. Stir.
• Cut the potatoes and just add them to the top of the soup, don't stir in, just let them sit on top.
• Turn off the saute setting. Cover the pot and secure the lid. Make sure valve is set to sealing. Set the soup button to 10 minutes (or if you don't have a soup button use the manual/pressure cook button and set it to 10 minutes).
• Let the pressure release naturally for 5-10 minutes and then move the valve to venting.
• Add in the cream cheese (it will melt in a couple minutes) and the bell pepper.
• Remove the chicken with tongs and shred on a cutting board. Add the shredded chicken back into the pot.
• Stir in the remaining 1/2 cup of picante sauce and 1 1/2 Tbsp of taco seasoning.
• If you want a thicker chowder turn your Instant Pot to the saute setting. Combine the cold water and cornstarch together in a small bowl. Mix until smooth. Stir the mixture into the pot. Let the soup thicken, it should just take a couple minutes.
• Salt and pepper to taste. Ladle into bowls and top with desired toppings. Enjoy!