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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
minutes
Cook Time
15
minutes
minutes
Total Time
35
minutes
minutes
Servings
4
Calories
750
kcal
Author
Corrie
Ingredients
2
tablespoon
olive oil
1 ¼
cup
onion
chopped
2
teaspoon
garlic
minced
3 ½
cups
cooked chicken
chopped
2
cups
tomatoes
chopped finely
¼
cup
jalapeño peppers
seeded and chopped
1
teaspoon
dried oregano
crushed
2
teaspoon
red chili powder
1
teaspoon
ground cumin
2 ½
cups
chicken broth
14
ounce
fresh corn kernel
¼
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:
750
kcal