Tex Mex Chicken and Brown Rice Stew

Instant Pot Tex Mex Chicken and Brown Rice Stew is a fantastic dish that’s perfect for busy weeknights or lazy weekends when you want something warm and comforting. This recipe combines juicy chicken with hearty brown rice, all infused with vibrant Tex-Mex flavors. Imagine coming home after a long day, only to be greeted by the tantalizing aroma of spices and chicken simmering away in your Instant Pot. With just a few simple ingredients, you can whip up a meal that feels special, yet requires minimal effort.

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The best part? It takes less than 30 minutes from prep to table. Whether you’re cooking for a family or just for yourself, this stew is sure to impress. You can easily customize it with your favorite toppings, creating a fun, interactive meal. And since most ingredients are common pantry staples, it’s budget-friendly too. So let’s roll up our sleeves and get started on this delightful culinary adventure!

Why This Recipe Works

Instant Pot Tex Mex Chicken and Brown Rice Stew captures the essence of Tex-Mex cuisine while leveraging the convenience of the Instant Pot. By combining the robust flavors of spices, tender chicken, and wholesome brown rice, this stew becomes a comforting meal that’s both satisfying and nutritious. The pressure cooking method ensures that the chicken remains juicy and flavorful, while the brown rice absorbs the delicious broth, creating a perfect harmony of textures and tastes.

Why You’ll Love This Instant Pot Tex Mex Chicken and Brown Rice Stew

This recipe is not only quick and easy, taking less than 30 minutes from start to finish, but it also provides a healthy option for busy weeknights. The customizable nature of the dish means you can add your favorite toppings, making it a family-friendly meal that everyone can enjoy. Plus, with ingredients that are often pantry staples, it’s both accessible and affordable.

Ingredients

• 6 Boneless, Skinless Chicken Thighs (about 1 1/2 lbs)
• 3 Tablespoons Cooking Oil, divided
• 1 cup Diced Onion (any type)
• 2 teaspoons Ground Cumin
• 1 teaspoon Kosher Salt
• 1 teaspoon Chili Powder (do not use Cayenne pepper)
• 1 teaspoon Garlic Powder
• 1 14-ounce can Fire-Roasted Diced Tomatoes
• 1 cup Brown Rice
• 5 cups Chicken Stock
• 2 teaspoons Lime Juice
• Cilantro, Avocados, Sour Cream, Tortilla Chips (or tortilla strips), Lime Wedges (for serving)

Preparing the Instant Pot

Searing the Chicken

Season the chicken thighs lightly on both sides with salt and black pepper. Turn on the Instant Pot’s sauté function to normal/medium. Add 2 tablespoons of cooking oil. Once the oil is hot, add the chicken thighs and sear them in batches until golden brown, about 10 minutes total. Remove and set the chicken aside.

Sautéing the Aromatics

In the same pot, add the remaining tablespoon of cooking oil and the diced onions. Sauté for 2 minutes, scraping up any browned bits from the bottom of the pot. This will build a flavorful base for your stew.

Mixing the Spices

Stir in the ground cumin, kosher salt, chili powder, and garlic powder. Cook the mixture for another minute until fragrant, then turn off the sauté function.

Adding Key Ingredients

Pour in the can of fire-roasted diced tomatoes, including the liquid. Stir everything together well to combine. Then, add the brown rice, chicken stock, and the seared chicken thighs back into the pot.

Cooking Under Pressure

Close and lock the Instant Pot lid, ensuring the steam valve is set to sealing. Cook on manual/high pressure for 15 minutes. Once finished, let the pressure naturally release for 5 minutes, then manually release any remaining pressure.

Final Touches

When the lid is safe to open, shred or chop the chicken into bite-sized pieces and stir it back into the stew along with the lime juice. Taste and adjust seasoning if necessary.

Serving Suggestions

Serve the stew in bowls and add your favorite toppings such as fresh cilantro, slices of avocado, a dollop of sour cream, crunchy tortilla chips, and lime wedges for an extra zesty kick.

Tips for Success

• Ensure the chicken thighs are well-browned to develop rich flavors.
• Customize the spice level by adding jalapeños or your favorite chili pepper.
• Allow the stew to rest a few minutes after cooking for deeper flavors.

Variations

• Substitute chicken with turkey or a meat alternative for a different protein.
• Use white rice instead of brown rice for a quicker cooking time.
• Add beans for extra protein and nutrition.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. This stew also freezes well, making it easy to meal prep.

FAQs

Can I use frozen chicken thighs?
Yes, just increase the cooking time to 20 minutes.

What can I serve with this stew?
It pairs beautifully with cornbread, tortilla chips, or a crisp salad.

Can I make this recipe without an Instant Pot?
Yes, you can cook it on the stovetop by using a large pot and simmering until the rice is cooked.

How can I make it spicier?
Add additional chili powder or diced jalapeños during cooking.

Is it okay to substitute the brown rice?
Yes, you can use any rice of your choice, but adjust the cooking time according to the type.

This Instant Pot Tex Mex Chicken and Brown Rice Stew is the ultimate weeknight meal—quick, nutritious, and bursting with flavor. Whether you’re coming home after a long day or simply looking for comfort food, this recipe has you covered. Experiment with different toppings and sides to make it your own, and enjoy the convenience of the Instant Pot making meal prep a breeze.

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