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5 from 3 votes

Instant Pot Turkey Corn Chowder Recipe

A hearty turkey stew that is a great way to use up leftover turkey.
Prep Time5 mins
Cook Time40 mins
Total Time45 mins
Course: Main Course
Cuisine: American
Servings: 8
Calories: 235kcal


  • 4 slices bacon
  • 2 garlic cloves minced
  • 1 onion chopped
  • 2 potatoes peeled and diced
  • 2 cup chicken or turkey broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 can coconut milk
  • 2 cup leftover smoked turkey cooked
  • 1 cup frozen corn
  • 2 Tablespoon chopped parsley


  • Turn pressure cooker on and press the SAUTE button. Wait 2 minutes for the pot to heat up, and chop the bacon into pieces while you wait.
  • Cook the bacon until crispy, and remove from the pot.
  • Chop the garlic and onion to pot and then add to pot, cooking them in the bacon grease for 4 minutes.
  • Turn the Instant Pot off.
  • Add potatoes, chicken broth, salt and pepper. Close lid and seal.
  • Set the pressure cooker to MANUAL and cook for 12 minutes.
  • When the 12 minutes are up let the pressure release naturally for about 10 minutes.
  • Quick release any remaining pressure and remove the lid. Then stir in the coconut milk, turkey and corn. Stir, replace the lid and let sit for 10 minutes.
  • Serve garnished with the bacon and chopped parsley.
  • Serve chowder garnished with reserved bacon and chopped parsley.


Nutrition facts are estimates.


Calories: 235kcal | Carbohydrates: 14g | Protein: 10g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 25mg | Sodium: 474mg | Potassium: 530mg | Fiber: 2g | Vitamin A: 0.3% | Vitamin C: 16.2% | Calcium: 3.5% | Iron: 21.4%