Instant Pot Chicken Breast and Rice (Spanish Style)
Instant Pot Chicken Breast and Rice - Spanish Style dish cooked in 10 minutes from scratch!
instant pot chicken and rice
2cups(1 lb; 500 g) chicken breast, cubed
salt, pepper, thyme, oregano, a pinch of cayenne pepper (optional)
2garlic cloves, choped
1cuppeas, fresh or frozen (or any other vegetables you like)
1/2cupred bell peppers, cut into stripes
1 1/2cuplong-grain rice(I used parboiled)
1/8tspsafron, steeped in 3 Tbsp warm water
Season chicken breast cubes with salt, pepper, dry thyme, dry oregano and some cayenne pepper (if using).
Press "Sauté" button on your Instant Pot. Pour olive oil into the pot. When it heats up, add seasoned chicken and stir until it changes color.
Add onion and garlic and continue cooking until wilted, stirring from time to time.
Add all other ingredients. Cover and lock the lid. Press the “Keep Warm/Cancel” button on the Instant Pot to stop sauteing process. Press the "Multigrain" button to begin the pressure cooking, then "Adjust" button to set it to 10 minutes.
When cooking is finished, press the “Keep Warm/Cancel” button to stop the pot from switching to the “Keep Warm” mode. Allow the pressure to release naturally (it will take about 15 minutes).
Open the lid and fluff the rice with a fork. Serve garnished with chopped cilantro or parsley and stuffed olives (optional).