Ingredients

The following ingredients have 4 Servings
  • 1 lrg. Chicken Breast
  • 3 c. Chicken Broth
  • 2 c. Potatoes (Diced)
  • 1 c. Carrots (Diced)
  • 1/2 medium Onion (Diced)
  • 1 c. Celery (Diced)
  • 1 1/2 tsp. Salt
  • 1/2 tsp. Cracked black pepper
  • 1/4 c. Butter
  • 1/3 c. Flour
  • 2 c. milk
  • 2 c. shredded cheese (Cheddar, or Monterey )
  • shredded cheese
  • parsley (chopped)
  • bacon (fried and crumbled)

Instruction

  • Add chicken, potatoes, carrots, celery, onion, salt, pepper, and chicken broth to a pressure cooker. Cook on high pressure for 8 minutes. Quick release.
  • Remove vegetables, and broth from pressure cooker. Set aside.
  • Remove chicken from pressure cooker and shred, or dice it. Set aside.
  • Set pressure cooker to sautee setting. Melt butter. Add flour. Whisk until combined and slightly golden brown. Slowly, and while whisking add milk. Continue whisking and cooking until sauce has thickened. Add grated cheese to the sauce. Stir until melted.
  • Add vegetables and shredded chicken back to the pressure cooker with the white sauce. Stir to combine. 
  • At this point the chowder can be left in the pressure cooker on the "soup" setting for up to an hour, or it can be served immediately. I prefer serving it immediately.
  • Serve with desired garnishes.