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Ingredients
Scale
- 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)
Instructions
- Season chicken thighs with salt and pepper, then sear in Instant Pot with oil until golden brown.
- Sauté diced onions in the leftover oil for 2 minutes.
- Mix in ground cumin, kosher salt, chili powder, and garlic powder, then turn off sauté function.
- Add fire-roasted diced tomatoes, brown rice, chicken stock, and seared chicken back into the pot.
- Close the lid, set to sealing, and cook on manual/high pressure for 15 minutes. Let pressure naturally release for 5 minutes.
- Open lid, shred chicken, mix in lime juice, and adjust seasoning as needed.
- Serve with toppings like cilantro, avocado, sour cream, tortilla chips, and lime wedges.
Notes
Make sure to brown the chicken well for added flavor.
Feel free to spice it up with jalapeños or your preferred chili pepper.
Let the stew sit for a few minutes after cooking for enhanced flavors.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Instant Pot
- Cuisine: Tex-Mex
Nutrition
- Calories: 410
- Sugar: 3
- Sodium: 800
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 42
- Fiber: 4
- Protein: 30
- Cholesterol: 105