- 2 tablespoons olive oil, divided
- 1 pound boneless chicken breast, cubed
- 1 onion, chopped
- 1 cup chopped red bell peppers
- 1/2 cup green bell pepper, chopped
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon oregano
- 1 teaspoon cumin
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon red pepper flakes
- 1 1/2 cups chicken broth
- 1 cup long-grain rice, rinsed and drained
- 1/2 cup tomato sauce
- 1 tablespoon capers
- 2 tablespoons chopped fresh cilantro
- 4 lemon wedges
- 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.
05/20/2019
recipepes.com
nstant pot® easy arroz con pollo, recipe
PT15M
PT1H
5
455 calories
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