Name: Instant Pot Chicken Corn Chowder
Ingredients: 6 slices Thick Cut Bacon (or 8 slices thin), chopped; 1 rib Celery, diced, about 1/2 cup; 1/2 tsp Mexican Oregano (or regular); 1/2 tsp Thyme Leaves, dried, or 1 tsp fresh; 1 tsp Salt (more to taste); 1/2 tsp Pepper; 2 tsp Smoked Paprika (or regular); 4 cloves Garlic, pressed or minced; 1 (4 oz) can Diced Green Chiles; 2 med Potatoes, peeled and diced; 1 Jalapeño, seeded and diced; 1 Red Bell Pepper, diced; 3 cups Chicken Broth, low sodium; 3 cups Corn Kernels (frozen, fresh, or canned, drained); 1-2 Chicken Breasts, skinless/boneless, uncooked, cut in half; 1 cup Heavy Cream; 1/4 cup Flour

Description

This jambalaya with brown rice recipe is one of my favorite comfort foods, and I am sure it will quickly win it’s way into your heart too!

Ingredients

Scale

1 case sausage
½ lb. raw large shrimp (optional)
1 lb. chicken cut into bite sized chunks
1 medium onion finely diced
3 medium bell peppers, finely diced
1 tbsp. creole seasoning
½ tsp salt
1 can crushed tomatoes
2 ½ cups chicken broth
1 ½ cup rice, white or brown
1 tbsp. oil

Instructions

Set pot to sauté mode to heat oil.
Add chicken, creole seasoning and salt to heated oil. Brown chicken, remove and set aside.Place onions and bell peppers in pot. Cook until translucent.
Return chicken to pot. Add rice, crushed tomatoes and chicken broth. Mix well.
Cover and set pot to rice. “High Pressure” at 12 minutes for white rice or 22 minutes for brown rice.
Quick release. Add sausage in a layer on top of rice. Then if desired, place shrimp in a layer on top of sausage.
Set pot to cook on manual mode for 2 minutes.
Once cooking is done, natural or quick release. Fluff rice, mixing sausage and shrimp well with rice.

Nutrition

Calories: 0.963
Fat: 21
Carbohydrates: 153
Protein: 44