Tex-Mex Cheesy Chicken Chowder: Pressure Cooker Comfort
This comforting Tex-Mex cheesy chicken chowder is a quick and flavorful pressure cooker meal that combines tender chicken, creamy cheese, and hearty vegetables for a cozy dinner perfect for any night.
Ingredients
Main ingredients
- 1 large onion chopped fresh
- 1 cup celery thinly sliced
- 2 cloves garlic minced fine
- 1 tablespoon oil for sautéing
- 1.5 lbs boneless skinless chicken breast halves chunked bite-sized
- 2 cans chicken broth hearty and savory
- 32 oz frozen loose-pack diced hash brown potatoes
- 1 package country gravy mix for thickening chowder
- 2 cups milk makes chowder creamy
- 1 package processed cheese spread cut into chunks for melting
- 1 jar chunky salsa for Tex-Mex punch and heat
- 1 can diced green chilies adds zing without too much burn
- corn chips for serving on the side
Instructions
Instructions
- Heat 1 tablespoon of oil in your pressure cooker over medium. Add chopped onions and sliced celery, cooking until softened and lightly colored, about 5 minutes, stirring occasionally.1 cup celery, 1 tablespoon oil
- Add minced garlic and cook for an additional 1 minute, stirring to avoid burning and to release aroma.2 cloves garlic
- Add chunked chicken breast pieces to the pot and stir to brown slightly until no longer pink, about 7 to 10 minutes.1.5 lbs boneless skinless chicken breast halves
- Pour in chicken broth, frozen hash brown potatoes, and country gravy mix. Stir to combine. Bring to a boil, then seal the pressure cooker and cook under pressure for 10 minutes.2 cans chicken broth, 32 oz frozen loose-pack diced hash brown potatoes, 1 package country gravy mix
- Perform a slow release of the pressure. Once the lid is open, stir in milk and chunks of processed cheese spread. Stir frequently while the cheese melts and the chowder becomes creamy, about 5 minutes.2 cups milk, 1 package processed cheese spread
- Stir in chunky salsa and diced green chilies. Taste and adjust seasoning if desired. Serve hot with corn chips on the side.1 jar chunky salsa, 1 can diced green chilies, corn chips
Notes
Serve hot with crunchy corn chips for a delightful contrast. Leftovers store well in airtight containers in the fridge for a couple of days, or freeze in portions for longer storage. Reheat gently to maintain creamy texture.