Instructions

1. Place red chile powder, cumin and oregano in bottom of 6-quart electric pressure cooker set to “Saute.” Heat until spices just become fragrant. Do not overcook or burn.
2. Add 1 tablespoon butter to spice mixture. Stir.
3. Add onion, celery and garlic. Saute and stir mixture for 1 minute.
4. Add chicken pieces and continue to saute until chicken begins to turn brown, about 4 minutes.
5. Add chili peppers, chicken broth, salt and pepper.
6. Stir to scrape up bits on bottom of pressure cooker.
7. Add beans and corn to pressure cooker.
8. Lock lid in place. Make certain steam valve is in proper position according to manufacturer's instructions.
9. Select “High” for cooking method, and set time for 10 minutes.
10. Press “Start.”
11. When timer on pressure cooker beeps, turn off pressure cooker.
12. Do a “slow pressure” release.
13. Once steam has stopped, open lid carefully.
14. Serve in soup bowls garnished with mixture of shredded cheese, lime, cilantro and/or sour cream.