It’s been a bad couple of weeks around here, so comfort food that is nearly effortless is definitely dominating the menu. I adapted my Chicken Fajita Chowder for the Instant Pot. It’s warm, slightly spicy, and the perfect one-pot meal. It starts by sautéing seasoned chicken, onions and garlic:
Then you just dump the remaining ingredients in the IP:
Just 10 minutes of high pressure later, and dinner is served:
- 3 T. all-purpose flour
- 1 envelope fajita seasoning, divided
- 3 or 4 boneless, skinless chicken breasts, cubed
- 4 T. olive oil
- 1 medium onion, chopped
- 2 to 3 cloves garlic, minced
- 15-1/4 oz. can Fiesta Corn
- 15-oz. can black beans, drained and rinsed
- 4-1/2 oz. can Mexican-style stewed tomatoes, undrained
- 4-1/2 oz. can chopped green chiles
- 3 c. chicken broth
- 1 c. instant brown rice, uncooked
- 10-3/4 oz. nacho cheese soup
- Garnish: sour cream, shredded cheese, crushed tortilla chips, green onion
- Combine flour and 2 tablespoons of the fajita seasoning in a large zip-loc bag. Add cubed chicken and give the bag a good shake to coat the chicken.
- Set Instant Pot to Sauté setting. Add olive oil, and when hot, add the chicken to the pot. Sauté, stirring occasionally until chicken is lightly browned (Some of the flour coating will probably stick to the bottom of the IP. This is normal, and will be fixed in a minute).
- Add onions and sauté until soft, about 2 minutes, then add the garlic and cook an additional minute. Add the chicken broth to the pot and use a spoon or spatula to help deglaze the bottom of the pot (i.e scrape the bottom of the pot with your spoon to release those browned bits).
- Add the remaining fajita seasoning, corn, black beans, stewed tomatoes, green chiles, and rice to the pot.
- Put the lid on the IP and switch it to manual. Set timer for 10 minutes at high pressure. When the time is complete, do a quick pressure release. Stir in nacho cheese soup. Serve with desired garnishes.
Chicken Fajita Chowder