Description
This delicious arroz-con-pollo-esque dish is so easy to make with the Instant Pot®! Colorful, appetizing, and nourishing, this meal comes together in a flash and is chock full of flavor! I hope it becomes your next favorite weeknight meal. Squeeze lime or lemon wedges over if you like!
Ingredients
- 1 ½ pounds bone-in, skin-on chicken thighs
- 1 pinch salt, or more to taste
- 2 tablespoons olive oil
- 1 red bell pepper, diced
- ½ onion, sliced
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon ground red pepper
- 1 teaspoon dried oregano
- ½ teaspoon ground white pepper
- 1 pinch red pepper flakes
- 1 pound tomatoes, diced
- 1 ½ cups chicken broth
- 1 cup long-grain rice
- 1 cup frozen peas, partially thawed
Instructions
- Rub each chicken thigh down with salt.
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function; heat olive oil. Add chicken thighs and cook until browned
- about 3 minutes per side. Remove and set aside.
- Place bell pepper
- onion
- and garlic in the pressure cooker. Saute until starting to soften
- about 1 minute. Add salt
- cumin
- ground red pepper
- oregano
- white pepper
- and red pepper flakes; mix well. Cook until onion is translucent and softened
- 3 to 5 minutes
- making sure not to burn it.
- Mix in tomatoes and chicken broth. Bring to a boil; scrape bottom to remove any browned bits.
- Pour in rice. Return chicken thighs to the pot
- on top of rice. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer’s instructions
- about 15 minutes. Unlock and remove the lid. Mix in peas. Replace and lock lid to heat peas
- about 5 minutes.
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 1 hr 10 mins
Servings: 6