Ingredients

The following ingredients have 4 Servings
  • 2½ cups diced skinless and boneless chicken breast ((about from 2 medium-size chicken breast))
  • 2 tbsp unsalted butter
  • 1 cup chopped onion
  • ½ cup diced celery
  • 1 fresh jalapeño ((seeded and diced))
  • 1 garlic clove ((minced))
  • 1 can creamed corn ((14.75 oz))
  • 1 can corn whole kernel (no salt added) ((15.25 oz) - remove juice )
  • 2 cups chicken broth
  • ¼ tsp dried thyme
  • ¼ tsp black pepper
  • ¼ tsp salt ((use more according to your liking))
  • ¼ tsp ground paprika
  • ¾ cup heavy cream
  • chopped green onion
  • chopped crispy bacon

Instruction

  • Press the “Sauté” function key, adjust to “Normal”. When it displays “Hot”, heat the butter and cook onion, stirring frequently, until onion is translucent and starting to soften for about 3 minutes.
  • Add celery and stir for 2 minutes. Add  jalapeño and stir for 1 minute. Add garlic, paprika powder, and stir for 1 minute.
  • Pour in corn golden sweet cream style and the broth. Be sure to scrape the bottom of the pot to keep the pan clear and nothing is stuck on it to prevent burning. Press "Keep Warm/Cancel" to stop cooking. Add corn, diced chicken, thyme, salt, and black pepper. Stir to combine.
  • Secure the lid. Select "manual" on high, for 5 minutes. After the cooking cycle finished, quickly release the pressure. Remove lid and stir in the heavy cream. Season with salt and pepper if needed. Serve with chopped green onions, and crispy bacon. Enjoy!