2.5 pounds chicken thighs

1 can Rotel tomatoes

2 8 0z cans green chilies

1 sliced onion

1 32 oz box chicken broth

1 teaspoon cumin

2 teaspoons garlic powder

1 teaspoon salt

1 teaspoon pepper

1 cup uncooked rice (not instant)

Place ingredients into Instant pot in order listed.  Seal lid and set pressure to high, manual cook for 35 minutes.  Release pressure, remove lid, and break apart the chicken thighs.  Then add 2 15 oz cans of drained white or navy beans. Stir and serve hot with toppings such as Monterey Jack cheese, sour cream, cilantro, dice jalapeño peppers, or salsa.

Share on Facebook