Instant Pot Chicken Tamale Chowder

Prep Time 10 mins Cook Time 40 mins Total Time 50 mins
Serves 6     adjust servings

 This hearty chicken tamale chowder is a comforting and delicious take on the traditional tamale and comes together in an Instant Pot super quickly without any fuss.


  • 2 chicken breast halves
  • 6 cups chicken stock
  • 2 teaspoons salt
  • 1 1/2 cups dry polenta (cornmeal consistency, not prepared polenta sold in a tube)
  • 1/4 cup tomatillo salsa
  • 2 roasted Hatch chiles, seeded and diced or 2 4.5 oz cans of diced green chiles
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon garlic powder
  • 1/4 cup grated Parmesan cheese
  • 1/3 cup heavy cream
  • Chopped cilantro, roasted corn, sour cream and Cotija cheese for garnish


  1. Place chicken breast halves, chicken stock and salt in the stainless steel bowl of your Instant Pot.
  2. Lock cover into place and seal the steam nozzle.
  3. Choose the manual setting and adjust time to 18 minutes.
  4. When cooking time is complete, allow natural depressurization for ten minutes and then release any remaining pressure.
  5. Unlock and remove the cover. Remove and shred the chicken.
  6. Return chicken to the inner pot and stir in the polenta, salsa, chiles, spice and cheese. Replace and lock the cover. Choose the manual setting and adjust the time to 12 minutes.
  7. When cooking time is complete, release pressure manually. Unlock and remove cover. Stir in heavy cream.
  8. Serve warm.
  9. Garnish as desired with cilantro, corn, sour cream and/or Cotija.

Recipe Notes

Leftovers might need to be thinned with additional chicken stock before reserving.

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