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  1. Turn Instant Pot to “sauté” mode on medium heat. When the alarm sounds, the Instant Pot is hot.
  2. Add the olive oil and let heat through for 1 minute.
  3. Add the poblano, bell pepper, onion, salt, and pepper. Stir well. Cook for 5 minutes, stirring occasionally.
  4. Add the rice, tomato paste, Sazón, oregano, chili powder, and cumin. Stir for 1 minute.
  5. Pour in the chicken broth and stir well to get all the browned bits off the bottom of the pot.
  6. Top the rice with the chicken breasts and coat them with blackening spice.
  7. Turn the pot off.
  8. Cover with the Instant Pot lid, and make sure the valve is set to “sealing.”
  9. Turn the instant pot to “manual,” and set it for 12 minutes.
  10. Once the alarm goes off, let the food stand for 5 minutes.
  11. Manually release any remaining steam.
  12. Turn Instant Pot off and turn back to “sauté” mode.
  13. Stir in the peas and olives.
  14. Cook until peas are bright green and warmed through.
  15. Garnish with cilantro and serve with lime wedges.

*If you’ve never heard of Sazón, you can find it in the grocery store in the international section.