Ingredients1 h 20 m servings 396
- Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Heat 1 tablespoon olive oil and add cubed chicken; cook until golden, stirring constantly, about 3 minutes. Remove chicken from the pot. Heat remaining tablespoon olive oil and cook onion, red peppers, green peppers, garlic, salt, oregano, cumin, pepper, and red pepper flakes until tender, about 3 minutes. Place chicken back in the pot and stir in chicken broth, rice, and tomato sauce. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Complete releasing pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid; stir in capers. Serve with cilantro and lemon wedges.
Per Serving: 396 calories; 10.1 48 27.6 61 1298 Full nutrition
ReviewsRead all reviews 4
Rice came out overcooked and gluey, and burned on the bottom. Followed recipe exactly.
I used chicken legs because they were on sale, eliminated the capers.actually tasted better the day after.
Very simple and easy recipe that worked very well in the Instant Pot. We have an 8 qt and should have made double. Added a jalapeño pepper and skipped the capers. Chicken came out so tender and ...