Grab your Instant Pot, plug it in, and turn it on the sauté function. Add 1 tablespoon of olive oil to your pot and let it heat up.
Add the garlic and onion to the Instant Pot and sauté for about 2 minutes, or until fragrant.
Next, add in your red bell pepper, potatoes, corn, spices, chicken, and chicken broth. Put your lid on your Instant Pot and make sure the valve is turned to sealing.
Push the manual cook button and adjust the time to 12 minutes.
Once the time is up, turn the valve to venting for a quick release.
Take the lid off carefully and remove the chicken breasts. Shred the chicken breasts.
Before returning your chicken breasts to your Instant Pot, reserve 1 cup of the corn, bell pepper, and potatoes with a slotted spoon. You only want the veggies, not the liquid.
Using a small blender such as a Nutribullet, blend the reserved corn, bell pepper, and potatoes until smooth. This is what is going to give you that chowder texture. Pour this back into your Instant Pot as well as the shredded chicken.
Mix the chowder around until fully incorporated. Serve with your favorite toppings and enjoy!
Servings 6
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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Please note that my nutrition label is approximate and can have slight rounding.