Instant Pot Mexican Corn Chowder
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
- salt and pepper
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 can black beans rinsed and drained
- 4 oz cream cheese
- 1 can diced green chiles
- 4 cups chicken broth (or 4 cups water with 4 tsp better
- 1 1/2 pounds boneless skinless chicken breasts or thighs
- 3 cups frozen sweet corn
- 1 cup picante sauce divided
- 3 tbsp taco seasoning divided
- 1 pound russet potatoes peeled and cut into bite size pieces
- 1 red or green bell pepper diced (optional)
- 3 tbsp cornstarch + 3 tbsp cold water
- topping ideas: cilantro cotija cheese, bacon bits
- Carbohydrate 33.2581447073246 g
- Cholesterol 86.5605439233333 mg
- Fat 8.29722322370217 g
- Fiber 8.53795592124184 g
- Protein 33.211427406539 g
- Saturated Fat 4.1093030061658 g
- Serving Size 1 1 -8 serving (380g)
- Sodium 1009.47817177939 mg
- Sugar 24.7201887860827 g
- Trans Fat 1.42564432632124 g
- Calories 342 calories
Add ingredients into the pot. Turn your Instant Pot to the saute setting so that it can start heating up and come to pressure quicker. Add in the chicken broth, chicken, corn, green chiles, beans, 1/2 cup picante sauce, 1 1/2 Tbsp taco seasoning, salt and pepper. Stir. Cut the potatoes and just add them to the top of the soup, don't stir in, just let them sit on top. Pressure cook. Turn off the saute setting. Cover the pot and secure the lid. Make sure valve is set to sealing. Set the soup button to 10 minutes (or if you don't have a soup button use the manual/pressure cook button and set it to 10 minutes). Pressure release. Let the pressure release naturally for 5-10 minutes and then move the valve to venting. Shred chicken. Add in the cream cheese (it will melt in a couple minutes) and the bell pepper. Remove the chicken with tongs and shred* on a cutting board. Add the shredded chicken back into the pot. Stir in the remaining 1/2 cup of picante sauce and 1 1/2 Tbsp of taco seasoning. Thicken soup. If you want a thicker chowder turn your Instant Pot to the saute setting. Combine the cold water and cornstarch together in a small bowl. Mix until smooth. Stir the mixture into the pot. Let the soup thicken, it should just take a couple minutes. Serve. Salt and pepper to taste. Ladle into bowls and top with desired toppings. Enjoy!
