Instant Pot Chicken and Peppers
A quick and flavorful Instant Pot recipe featuring tender chicken breasts cooked with vibrant bell peppers and a savory tomato-based sauce. Perfect for a healthy weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4
Ingredients
1 tablespoon olive oil
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
1 medium yellow onion, thinly sliced
3 cloves garlic, minced
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 (14.5-ounce) can diced tomatoes, undrained
1/2 cup low-sodium chicken broth
1 teaspoon dried oregano
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes
Instructions
Set the Instant Pot to ‘Sauté’ mode and heat the olive oil.
Add the chicken pieces and cook for 3-4 minutes, stirring occasionally, until lightly browned but not fully cooked. Remove the chicken and set aside.
Add the sliced onion and minced garlic to the Instant Pot. Sauté for 2-3 minutes until the onion is softened.
Add the sliced red, yellow, and green bell peppers to the pot. Sauté for another 2 minutes, stirring occasionally.
Return the chicken to the Instant Pot. Pour in the diced tomatoes with their juice and the chicken broth.
Add the dried oregano, smoked paprika, salt, black pepper, and crushed red pepper flakes. Stir to combine all ingredients evenly.
Secure the Instant Pot lid and set the valve to the sealing position.
Select ‘Manual’ or ‘Pressure Cook’ mode and set the timer for 8 minutes.
When the cooking cycle is complete, allow the pressure to release naturally for 5 minutes, then carefully perform a quick release to release any remaining pressure.
Open the lid and stir the chicken and peppers. Check seasoning and adjust salt or pepper if needed.
Serve hot over rice, pasta, or enjoy as is.