Description
A southwest one pot meal made in your Instant Pot with rice, chicken and vegetables with plenty of seasonings and sour cream.
Ingredients
Scale
- 1 Tbsp olive oil
- 1/2 cup diced onion
- 1 rib of celery, diced
- 4 ounces mushrooms, diced
- 1 1/2 cups chicken broth
- 1 cup parboiled (converted) rice
- 16 ounces boneless skinless chicken thighs, cut into cubes
- 1 cup frozen sweet corn
- 1 (4 oz) can diced green chiles (I used mild)
- 1/8 tsp smoked paprika
- 1 1/2 tsp chili powder
- 1/2 tsp turmeric
- 1/2 tsp poultry seasoning
- 1 1/2 tsp garlic powder
- 1 tsp cumin
- 1 tsp kosher salt
- 1 tsp black pepper
- 1/2 cup fresh diced tomatoes
- 1/3 cup sour cream
Instructions
- Turn Instant Pot to saute setting. When display says HOT add in the oil and swirl it around. Add in the onion, celery and mushrooms. Saute for 4 minutes.
- Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Sprinkle in the rice. Place chicken on top of rice. Dump in the corn, green chiles, paprika, chili powder, turmeric, poultry seasoning, garlic powder, cumin, salt and pepper. Don’t stir.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 4 minutes. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid.
- Stir in the tomatoes and sour cream.
- Serve and enjoy!
Notes
Try adding in a can of rinsed, drained black or pinto beans when you add in the corn.
- Category: Chicken
- Method: Instant Pot