Instant Pot Method

• Turn the Instant Pot to saute on high for 6 minutes. Melt 3 tablespoons of butter in the pot. Add chicken tenders and brown on each side for 2 minutes. Add jalapeños, onions, and garlic, toss with the chicken, and saute for the remaining 2 minutes.
• Add the broth to the pot and deglaze, scraping any stuck pieces of food from the bottom. Add corn, scallions, heavy cream, chili powder, oregano, salt and pepper. Do not stir.
• Seal the lid and set to pressure cook on high for 6 minutes. Let naturally release for 10 minutes, then quickly release the remaining pressure. Remove the chicken and set aside while completing the next 3 steps.
• Remove the inner pot to a heat-proof surface and let cool for 2 minutes. When cooled, add the cheese 1 cup at a time, stirring between additions to melt the cheese *The sauce will be watery at this stage.
• Melt the remaining 3 tablespoons of butter in the microwave. Whisk the flour into the butter to form a thick paste.
• Put the inner pot back into the pressure cooker and set to saute on high for 6 minutes. Add the butter/flour paste to the pot and whisk until incorporated, about 1 minute. Stir the sauce occasionally while it simmers for the remaining 5 minutes, gently scraping the bottom to remove any cheese that may have stuck. You’ll feel the sauce begin to thicken as it simmers.
• Turn off the Instant Pot and add the chicken back to the pot along with the cilantro. Let rest for 5-10 minutes if desired to thicken the sauce further. There will be extra sauce for serving over rice, noodles, or to use as a dip for tortilla chips.