Instant Pot Spanish Chicken and Rice

Recipe View Season each chicken thigh generously with salt. (Prep time: 2 minutes)

Recipe View Turn on your Instant Pot and select the 'Sauté' function. Heat the olive oil. Add the chicken thighs and cook until golden brown on all sides, about 3 minutes per side. Remove the chicken and set aside. (Cook time: 8 minutes)

Recipe View Add the diced bell pepper, sliced onion, and minced garlic to the Instant Pot. Sauté until the vegetables begin to soften, approximately 5 minutes. Stir in the salt, cumin, ground red pepper, oregano, white pepper, and red pepper flakes. Continue to cook until the onion is translucent and fragrant, about 3-5 minutes, being careful not to burn the garlic. (Cook time: 10 minutes)

Recipe View Stir in the diced tomatoes and chicken broth, scraping the bottom of the pot to dislodge any browned bits. Bring the mixture to a boil. (Prep time: 2 minutes, Cook time: 3 minutes)

Recipe View Pour in the long-grain rice, spreading it evenly. Return the browned chicken thighs to the pot, arranging them on top of the rice. Close and lock the Instant Pot lid. Select 'High Pressure' and set the timer for 12 minutes. Allow 10-15 minutes for the pressure to build. (Cook time: 27 minutes)

Recipe View Once the cooking cycle is complete, allow the pressure to release naturally for about 15 minutes. Carefully release any remaining pressure manually. Unlock and remove the lid. (Cook time: 15 minutes)

Recipe View Gently stir in the partially thawed frozen peas. Replace the lid and lock it, allowing the residual heat to warm the peas through, about 5 minutes. (Cook time: 5 minutes)

Recipe View Serve hot, garnished with fresh lime or lemon wedges, if desired. Enjoy! (Prep time: 1 minute)