Instant Pot Chicken with Rice and Peas

• Difficulty: Easy
• Servings: 4
• Nutrition per serving: 490 calories, 14 grams total fat, 3 grams saturated fat, 160 milligrams cholesterol, 1,051 milligrams sodium, 50 grams carbohydrates, 3 grams dietary fiber, 40 grams protein, 3 grams sugar
• Total time: 40 minutes
• Active time: 20 minutes

Ingredients

• 1 small onion, cut into large pieces
• 1 small red bell pepper, cut into large pieces
• 3 garlic cloves, roughly chopped
• 1/4 cup chopped fresh cilantro stems, plus 2 tablespoons chopped leaves
• 1 1/2 tablespoons extra-virgin olive oil
• Kosher salt
• 1 1/2 pounds boneless, skinless chicken thighs, cut into 2-inch chunks
• 1 cup long-grain white rice
• 2/3 cup low-sodium chicken broth
• 16 pimiento-stuffed olives, halved
• 1 packet (1 1/2 teaspoons) Sazn seasoning mix with saffron
• Freshly ground black pepper
• 3/4 cup frozen peas

Instructions

1. Fire up your Instant Pot on high saut mode. Pulse the onion, bell pepper, garlic, and cilantro stems in a food processor until finely chopped. Once hot, add olive oil, toss in the veggies, season with salt, and cook, stirring occasionally, until softened and moisture evaporatesabout 6 to 8 minutes. A vibrant base awaits!
2. Stir in chicken chunks, rice, broth, halved olives, Sazn seasoning, 3/4 teaspoon salt, and black pepper. Turn off saut, secure the lid with the valve sealed, and pressure cook on high for 5 minutes. Your kitchen's about to fill with irresistible aromas.
3. While it cooks, warm the peas in a microwave-safe bowl for about 1 minutequick and easy color pop.
4. Let pressure release naturally for 10 minutes, then quick-vent the rest. Open, fluff the rice with a fork, fold in the peas, and serve in bowls topped with fresh cilantro leaves. Dig into this flavorful, effortless one-pot wonder!

Photo by Ralph Smith