The pressure builds and you start counting down minutes until you eat. You can almost hear the valve hiss as it seals up tight, locking in all those amazing flavors. The kitchen fills up with the smell of garlic, jalapeno, and chicken broth simmering into that cozy broth depth you know you love.
Soon you notice the steam escaping just a little, the quick release ready to be snatched to open that lid and see your meal in all its glory. You recall how simple it was to throw everything together in your pot, a little olive oil to start, then onions and jalapenos softening up right before your eyes. The tender pull of the shredded chicken after cooking just makes you wanna dig in even more.
Every time you make this chili you remember it’s the kinda comfort food that sticks with you. The white corn adds a sweet pop, and the fresh cilantro with a squirt of lime juice brightens things up just right. You can’t forget the sprinkle of cotija cheese and maybe some crispy tortilla strips on top because dang they make it even better.
What Makes Pressure Cooking Win Every Round
- The sealing ring locks in moisture so your chicken stays juicy and tender.
- That valve hiss signals the perfect pressure buildup for fast cooking.
- Pressure cooking forever cuts down your cook time without losing flavor.
- Quick release lets you control how you finish your dish, keeping it perfect.
- Your chili gets that rich broth depth all sealed inside, no flavor escaping.
All the Pieces for This Meal
First up, gotta grab 4 boneless, skinless chicken breasts. These are your main players for the protein and that tender pull you want in every bite.
You’ll also need a yellow onion chopped up, and a diced jalapeno for that little kick you spot right away. Four cloves of minced garlic give the whole thing its punchy base flavor.
Don’t forget the 4 cups of chicken bone broth. I love bone broth here cause it’s kinda richer but you can use any chicken stock you have. Then there’s 1.5 cups sour cream and half a cup of shredded monterey jack cheese to make it creamy and cheesy.
For a sweet pop, 2 cups of frozen sweet white corn work wonders. Half a cup of fresh chopped cilantro and the juice of one lime bring brightness to the dish. You’ll mix in some seasoning too – oregano, chili powder, kosher salt, and black pepper to taste.
Finally, don’t forget 3 tablespoons each of cornstarch and water for thickening. Olive oil’s needed to start the sautéing process, and for topping, grab some cotija cheese, bacon crumbles, tortilla strips, and sliced avocado if you like.
The Exact Process From Start to Finish
Start heating your pressure cooker on medium-high with a tablespoon of olive oil. Toss in your chopped onion and jalapeno and sauté until the onion just starts to soften.
Add minced garlic, oregano, and chili powder then stir everything so it’s all nicely combined with the veggies. Next, pour in your chicken bone broth, drop in those chicken breasts, and season with salt and pepper.
Seal your pressure cooker lid, make sure the sealing ring is set right, and set it to cook. When you hear that valve hiss, you know it’s building pressure. Let it cook for about 10-15 minutes until chicken is fully cooked.
After the cooking time, use a quick release to let the steam out safely. Open the lid, fish out the chicken breasts and shred ’em with two forks.
Now add the shredded chicken back into the pot along with the sour cream, shredded cheese, corn, cilantro, and lime juice. Stir it all up until it’s creamy and smooth.
Mix your cornstarch and water in a small bowl to avoid clumps, then stir it into the chili. Set the pot to simmer uncovered for about 10 minutes while you stir occasionally. This thickens the chili up nicely.
Serve up in bowls and top with your favorite goodies like cotija cheese crumbles, crispy bacon bits, crunchy tortilla strips, and sliced avocado. Now you’re ready to dig in!
Quick Tricks That Save Your Time
- Grab a rotisserie chicken instead of cooking breasts. Just add shredded chicken after broth boils and skip the long cook.
- Mix cornstarch with cold water first so it never clumps when you add it to your chili.
- Sauté veggies right in the pressure cooker to keep your clean up easy and fast.
- Double the recipe for meal prep or feeding a crowd, so you only gotta cook once.
- Keep frozen corn on hand for quick addition without extra prep needed.
When You Finally Get to Eat
You scoop up a bowl and notice the creamy texture and how the shredded chicken melts in your mouth. That sweet corn surprises you with each bite, soft but still popping just right.
The cilantro and lime juice add a fresh zing that cuts through the richness perfectly. You spot the little spicy notes from jalapeno and chili powder teasing your tongue, just enough but not overpowering.
The cheese gives each spoonful a melty, tangy comfort that hugs the flavor together. Then topping it off with cotija cheese and crunchy tortilla strips brings that extra satisfying crunch and savory salty hit.
You sit back, feel full, and kinda thankful the whole thing whipped up so fast in your pressure cooker. This meal is just dang comforting and leaves you wanting more.
Making It Last All Week Long
First off, store your chili in airtight containers once it cools down a bit. This keeps the flavor fresh and your chili ready for the next meal.
Pop those containers in the fridge if you plan to chow within 3-4 days. It reheats real good on the stove or in the microwave with just a splash of water or broth to loosen it back up.
For longer storage, freeze in meal-sized portions. When you wanna eat, thaw overnight in the fridge then reheat on low heat. Your chicken keeps that tender pull even after being frozen.
Common Questions and Real Answers
Can I use chicken thighs instead of breasts? Yeah totally, thighs work great and stay juicy. Just adjust cooking time if they’re bone-in.
Do I have to use bone broth? Nope, chicken stock or broth works fine. Bone broth just adds more depth without extra salt.
What if I want my chili thicker? Blend some white beans with broth and add back to pot for extra thickness.
Can I make this in the slow cooker? Yes, just toss everything in on low for 6 hours or high for 3. Add sour cream, cheese, and thickener at the end.
Is it spicy? It has a mild kick from the jalapeno and chili powder. You can adjust heat by leaving out jalapeno or adding hot sauce.
How do I keep cornstarch from clumping? Always stir it well with cold water before adding it in. That way it mixes smooth and thickens without lumps.
Mexican Street Corn White Chicken ChiliVegetable Orzo
Ingredients
Equipment
Method
- Heat pressure cooker on medium-high with olive oil.
- Add chopped onion and jalapeno; sauté until onions soften.
- Add garlic, oregano, and chili powder. Stir well to combine.
- Pour in bone broth and add chicken breasts. Season with salt and pepper.
- Seal the lid, set pressure cooker to cook about 15 minutes.
- Use quick release after cooking time, remove chicken to shred.
- Add shredded chicken back with sour cream, cheese, corn, cilantro, and lime juice. Stir well.
- Mix cornstarch and cold water together. Stir into chili.
- Simmer uncovered about 10 minutes, stirring occasionally until thickened.
- Serve in bowls and top with cotija cheese, bacon, tortilla strips, and avocado.
- Enjoy!
