Instructions

• First, gather and prep all your ingredients. Shred the cooked chicken and drain that corn so no extra water messes up the broth depth.
• In your pressure cooker pot, toss together the chicken, drained corn, cream-style corn, cooked rice, cheese, and red onion.
• Mix them up well, then add the mayonnaise, lime juice, chili powder, garlic powder, salt, and pepper. Make sure it’s all combined but don’t over stir; just gentle is fine.
• Lock the lid on your cooker, set the valve to seal, and set it to cook on high pressure. You’re gonna want about 8 minutes for it to meld all those flavors just right.
• Once the cooker finishes, use quick release to let out the steam fast but safely. Be careful of that valve hiss, don’t get too close.
• Open the lid and give everything a gentle stir so the cheese melts in real nice throughout.
• For an extra touch, if you like the top a bit golden and bubbly, you can transfer it to a baking dish and bake at 350°F for 10 minutes. Then let it cool a bit before digging in.