Chicken Enchilada Chili


  • 1 can (about 14 ounces) diced tomatoes with green chiles
  • 1 can (10 ounces) red enchilada sauce
  • ½ tsp salt
  • ¼ tsp ground cumin
  • ⅛ tsp black pepper
  • 1-½ pounds boneless skinless chicken thighs
  • 1 cup frozen or canned corn
  • 1-½ tbsp cornmeal
  • 2 tbsp finely chopped fresh cilantro
  • ½ cup (2 ounces) shredded pepper jack cheese
  • sliced green onions
  • Combine tomatoes, enchilada sauce, salt, cumin and pepper in Instant Pot; mix well. Add chicken; stir to coat.
  • Secure lid and move pressure release valve to Sealing position. Press Pressure Cook or Manual; cook at High Pressure 5 Minutes.
  • When cooking is complete, use natural release for 10 Minutes, then release remaining pressure.
  • Press Sauté; add corn and cornmeal to pot. Cook about 6 Minutes or until chili thickens, stirring frequently. Stir in cilantro. Sprinkle with cheese; garnish with green onions.
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