Instant Pot Chicken with Rice and Peas

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  • Level: Easy
  • Total: 40 min
  • Active: 20 min
  • Yield: 4 serving
  • Nutrition Info
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1 small onion, cut into large chunks

1 small red bell pepper, cut into large chunks

3 cloves garlic, 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 skinless, boneless 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) Sazón seasoning mix with saffron

Freshly ground pepper

3/4 cup frozen peas


  1. Set an Instant Pot to sauté on high. Meanwhile, pulse the onion, bell pepper, garlic and cilantro stems in a food processor until chopped 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 vegetables are soft, 6 to 8 minutes.
  2. Stir in the chicken, rice, chicken broth, olives, Sazón seasoning, 3/4 teaspoon salt and a few grinds of pepper. Turn off the pot. Put on and lock the lid, making sure the steam valve is in the sealing position. Set the pot to pressure-cook on high for 5 minutes.
  3. Meanwhile, put the peas in a small microwave-safe bowl. Microwave until heated through, about 1 minute.
  4. 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. Top with the cilantro leaves.