Instant Pot Tex Mex Chicken and Brown Rice Stew | Inquiring Chef
Instant Pot Tex Mex Chicken and Brown Rice Stew
20 mins prepServes 6
Easy, fast, and healthy too - Instant Pot Tex Mex Chicken and Brown Rice Stew is a perfect cozy meal for weeknights that can be made in under 30 minutes. Add your favorite toppings - cilantro, avocados, sour cream, and tortilla chips for crunch.
0 Season chicken thighs lightly on both sides with some salt and black pepper (not in ingredients list).
1 Turn on the pressure cooker’s sauté function to normal / medium.
2 Add 2 Tablespoons of cooking oil. When oil is hot, add chicken thighs and sear in batches on both sides just until golden brown, about 10 minutes total. Set chicken aside.
3 To the heated pot, add 1 Tablespoon cooking oil and then onions. Saute for 2 minutes, scraping up any browned bits on the bottom of the pan.
4 Stir in ground cumin, salt, chili powder, and garlic powder.
5 Turn off the sauté function and pour in diced tomatoes (including liquid). Stir everything well.
6 Add rice, chicken stock, and chicken.
7 Close and lock the lid. Set steam valve to Sealing. Cook on manual / high pressure for 15 minutes.
8 Let pressure naturally release for 5 minutes and then manually release any remaining pressure.
9 When all pressure has released, open the lid. Shred or chop chicken and stir it back into the soup with lime juice.
10 Taste and season with some more salt, if needed.
11 Divide soup between bowls and serve with any toppings you'd like. Enjoy!
