Instant Pot Spanish Chicken and Rice

Throw together this easy and colorful Spanish chicken and rice weeknight dinner in a flash using an Instant Pot.

• Preparation Time: 15 mins
• Cooking Time: 40 mins
• Total Time: 55 mins
• Calories: 334 Calories

Ingredients

• 1 teaspoon salt
• 1 red bell pepper, diced
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 pound tomatoes, diced
• 1 pinch red pepper flakes
• 1 cup long-grain rice
• 1 teaspoon ground red pepper
• 1 pinch salt, or more to taste
• 1 cup frozen peas, partially thawed
• 0.5 onion, sliced
• 0.5 teaspoon ground white pepper
• 1.5 cups chicken broth
• 1.5 pounds bone-in, skin-on chicken thighs

Recipe Instructions

Step 1

Rub each chicken thigh down with salt.

Step 2

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.

Step 3

Mix in tomatoes and chicken broth. Bring to a boil; scrape bottom to remove any browned bits.

Step 4

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.

Step 5

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.

Step 6

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.