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Instant Pot Chicken & Corn Chili

Course Main Course
Cuisine Mexican
Keyword Chicken & Corn Chili, corn kernel, jalapeño peppers
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4
Calories 750kcal

Ingredients

  • 2 tbsp olive oil
  • 1 1/4 cup onion chopped
  • 2 tsp garlic minced
  • 3 1/2 cups cooked chicken chopped
  • 2 cups tomatoes chopped finely
  • 1/4 cup jalapeño peppers seeded and chopped
  • 1 tsp dried oregano crushed
  • 2 tsp red chili powder
  • 1 tsp ground cumin
  • 2 1/2 cups chicken broth
  • 14 ounce fresh corn kernel
  • 1/4 cup fresh cilantro chopped

Instructions

  • Place the oil in the Instant Pot and select “Sauté”. Then add the onion and cook for about 5 minutes. 
  • Select “Cancel” and stir in the remaining ingredients except the cilantro.
  • Secure the lid and turn to “Seal” position.
  • Select “Soup” and just use the default time of 10 minutes. 
  • Press “Cancel” and do a quick release.
  • Carefully, remove the lid and serve hot.
  • Remove the lid and serve hot with the topping of cilantro.

Nutrition

Calories: 750kcal