This quick and easy recipe for Instant Pot Chicken with Rice and Peas needs a spot on your weeknight rotation!
Have I jumped on the Instant Pot bandwagon? No, no I haven’t. However, I love this recipe and I’ve made it a gazillion times. Actually, I’ve been making this recipe since 2020. Do you remember back in 2020 when I decided during lockdown that I was going to try and get familiar with my instant pot and make one recipe out of it a week? I did that for quite a while and this was one of the recipes I made during that time…and actually it didn’t even turn out well.
Have no fear, I have played with this recipe a ton and I am pleased to say it is now beautiful, tasty, and filling! Did I also mention that it is kid-approved? Every time I make this all my kids gobble it down, including Cub! I should also say that leftovers are a dream. Somehow, they just get better the next day – which makes this a great option if you meal prep. Make this the night before and portion it out for lunches.
One of the interesting ingredients that you will find in this recipe is Sazon seasoning. I’ll just be upfront, if you can make your own Sazon seasoning, I highly recommend that you do. SkinnyTaste has an easy recipe for you to follow if you want to make your own. Most Sazon seasonings that you buy from the store do have MSG in them. I’m a pretty careful eater and I don’t like to use bad ingredients in my recipes. But I will admit that when I’m pressed for time and not have made my own seasoning in advance, I’ll reach for the already blended seasoning from the store. But if you’ve got the time, make the above seasoning blend – your body will thank you for it.
Here’s what I love about this recipe. I am not a typical chicken and rice food lover. I find that usually chicken and rice dishes lack flavor and the texture of the rice is either mushy or slightly undercooked. Not good, right? This dish – the rice has been perfect every time I’ve make it, the chicken has flavor, and there’s lots of different texture aside from the chicken. The peas and the olives give it just the perfect bite. This instant pot dish also comes together fairly fast, which is key for a weeknight dinner! A bit of prep time with use of the food processor and some sautéing. But then you put that lid on and you’re done. We eat the recipe as is. Sometimes I’ll add a salad and sometimes I won’t.
The recipe calls for chicken thighs, but, honestly, I will often use whatever I have on hand. I’ve used chicken tenders and chicken breast before and that has cooked up well, too. I also use whatever color of bell peppers is cheaper (it’s expensive to shop for groceries right now, ya know).
Last thing – the original recipe from The Food Network Magazine is not doubled. I tried that original recipe a few times (making sure it wasn’t me getting it wrong), before I decided it was time to tweak it. The recipe card below represents the doubled portions which before barely fed four people. This recipe easily feeds six people with enough for leftovers. Which is also great for meal ministry! Make some for you and your family and package the rest up for someone who needs a quick meal!
Let me know in the comments below – what is your favorite thing to cook in the Instant Pot?
Instant Pot Chicken, with Rice and Peas
This quick and easy recipe for Instant Pot Chicken with Rice and Peas needs a spot on your weeknight rotation!
Ingredients
- 1 mediuml onion, cut into large chunks
- 2 red bell peppers. cut into large chunks
- 6 cloves garlic, roughly chopped
- 1/2 cup chopped fresh cilantro stems + 2 TBSP chopped leaves
- 2 1/2 tbsp extra-virgin olive oil
- 1 tsp kosher salt
- 3 lbs boneless, skinless chicken thighs, cut into 2-inch chunks
- 2 cups long grain rice
- 1 cup low-sodium chicken broth
- 32 pimento-stuffed olives, halved
- 2 packets (3 tsp) Sazon seasoning mix, or homemade
- Freshly ground pepper, to taste
- 1 cup frozen peas
Instructions
- Set an instant pot to saute on high. Meanwhile, pulse the onion, bell pepper, garlic, and cilantro stems in a food processor until choopped into small pieces. When the pot is hot, add the olive oil, then add the chopped vegetables and season with salt. Cook, stirring occasionally, until the liquid is evaporated and the vegtables are soft, 6-8 minutes.
- Stir in the chicken, rice, broth, olives, seasoning, and 1 tsp salt, and a few grinds of pepper. Turn the pot off. Put on the lid and lock it, making sure the steam valve is in the sealing position. Set the pressure to cook on high for 5 minutes.
- Put the peas in a small microwave safe bowl and heat up for 1 minute.
- When the time is up on the instant pot, let the pressure release naturally for 10 minutes, then carefully turn the steam valve to the venting position to release the remaining pressure. Turn off the pot and remove the lid. Fluff the rice and gently stir in the peas. Divide among bowls and top with cilantro leaves.
Notes
Recipe Source: Slightly adapted from The Food Network Magazine
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 419Total Fat: 18gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 208mgSodium: 589mgCarbohydrates: 21gFiber: 3gSugar: 4gProtein: 45g
Nutrition information isn't always accurate.