Step 1

SET SAUTÉ setting on INSTANT POT for 5 min. Add oil to pot, heat 2 min. Add potatoes; cook and stir 1 min. Add carrots, celery, onions and garlic; cook 2 min., stirring frequently.

Step 2

ADD chicken, corn, chicken broth, sauce, pepper and nutmeg; stir. Close and lock lid. Turn Pressure Valve to Sealing position. Cook 8 min using MANUAL/HIGH PRESSURE COOK setting. When timer goes off, use Quick Pressure Release to release steam. Remove lid.

Step 3

REMOVE chicken from pot; place on plate. Shred chicken using 2 forks.

Step 4

MIX cornstarch and water until blended. Add to pot along with the cream and chicken; mix well. Cook using SAUTÉ setting 5 min. or until chowder is thickened and heated through, stirring constantly.