I made this up tonight, and it was good enough that I want to save the recipe — where better than here?
Instant Pot Southwest Chicken Stew | serves 10-ish
Ingredients
- 1 onion, chopped (The Chop Wizard can help, as always)
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- six ears’ worth of fresh corn removed from the cobs (or 2 cups frozen corn)
- 10 oz. baby spinach
- 1 14.5-oz. can (fire roasted) diced tomatoes, undrained
- 1 28-oz. can (fire roasted) diced tomatoes, undrained
- 1 teaspoon salt
- 1 Tablespoon chili powder
- 1 Tablespoon cumin
- 2.5-3 pounds skinless, boneless chicken thighs
Instructions
Add all the ingredients except the chicken to the Instant Pot and stir. Lay the chicken on top in one layer. Close the instant pot.
Cook on high pressure for 7 minutes; then release the pressure. With pressure build and release, cooking time ends up being over half an hour. Open the lid and break up the chicken with a wooden spoon or a couple of forks. Taste and add salt and/or hot sauce if you like.
Serve with toppings, if so inclined. Put them all in bowls and pass them around the dinner (or lunch) table. Possibilities:
- sour cream
- shredded cheddar
- chopped cilantro
- diced avocado
- tortilla chips or strips
- lime wedges for squeezing