3/4 cup white long-grain rice, rinsed until water runs clear
1yellow onion, minced
4cloves garlic, minced
1tspground cumin
1tspsalt
2 chipotle peppers in adobo, minced (see notes!)
2tspadobo 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.
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.