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Instant Pot Spanish Chicken and Rice
Instant Pot Spanish Chicken and Rice
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
70 minutes
Make quick and vibrant Spanish chicken and rice using an Instant Pot for a delicious weeknight meal.
Ingredients:
  • 1.5 pounds bone-in, skin-on chicken thighs
  • 1 pinch salt, or more to taste
  • 1 red bell pepper, diced
  • 0.5 onion, sliced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground red pepper
  • 0.5 teaspoon ground white pepper
  • 1 pinch red pepper flakes
  • 1 pound tomatoes, diced
  • 1.5 cups chicken broth
  • 1 cup long-grain rice
  • 1 cup frozen peas, partially thawed
Instructions:
  • Season each succulent chicken thigh with a sprinkle of salt.
  • Heat olive oil in a multi-functional pressure cooker set to Saute function. Brown chicken thighs for about 3 minutes on each side. Remove and set aside.
  • In the pressure cooker, saute bell pepper, onion, and garlic until they start to soften, around 1 minute. Stir in salt, cumin, ground red pepper, oregano, white pepper, and red pepper flakes; cook until the onion is translucent and soft, about 3 to 5 minutes, being careful not to burn it.
  • Combine the fresh tomatoes and savory chicken broth in the pot. Bring to a boil while making sure to scrape the bottom to incorporate all the flavorful browned bits.
  • Add the rice into the pot and place the chicken thighs on top. Seal the lid securely and set the pressure to high following the manufacturer's guidelines. Set the timer for 12 minutes and wait for the pressure to build for 10 to 15 minutes.
  • Follow the manufacturer's instructions for a natural pressure release for about 15 minutes. Unlock and remove the lid, then mix in the peas. Replace and lock the lid to heat the peas for about 5 minutes.

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