Chipotle Chicken and Rice Stew – Pressure Cooker/InstantPot/MultiPot Recipe

179

Chipotle Chicken and Rice Stew

Servings 4 to 6 people

Ingredients

  • 1 pound  boneless, skinless chicken thighs
  • 4 cups  chicken stock
  • 3/4  cup  white long-grain rice, rinsed until water runs clear
  • 1 yellow onion, minced
  • 4 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp salt
  • chipotle peppers in adobo, minced (see notes!)
  • 2 tsp adobo sauce from canned chipotle (see notes!)
  • Optional toppings: sour cream, shredded cheese, sliced scallions, hot sauce

Instructions

  • Add all ingredients to the pressure cooker and stir to combine.
  • Seal lid on the pressure cooker. Cook on High Pressure for 12 minutes. Let pressure relieve naturally 15 minutes before using Quick Release valve to relieve remaining pressure
  • Remove chicken to a cutting board, shred with a pair of forks, and stir into the liquid on the pot.
  • Want your soup thicker? Just cook it, stirring often, on Sauté mode, until it’s thickened to your liking!
  • Ladle stew into bowls and top with chosen toppings.
  • 1 pound  boneless, skinless chicken thighs
  • 4 cups  chicken stock
  • 3/4  cup  white long-grain rice, rinsed until water runs clear
  • 1 yellow onion, minced
  • 4 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp salt
  • chipotle peppers in adobo, minced (see notes!)
  • 2 tsp adobo sauce from canned chipotle (see notes!)
  • Optional toppings: sour cream, shredded cheese, sliced scallions, hot sauce

Notes

Chipotle en Adobo are a canned product that you’ll find in the ethnic aisle. This recipe calls for two of the actual peppers that you’ll find packed in a deep red sauce, and 2 teaspoons of the sauce that they’re packed in.

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