Directions

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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.

About the Author

Launie Kettler is a food writer and photographer who lives in a suburb of Burlington, VT. She cooks big food in a small kitchen, and her husband and cats are tolerant of the fact that she plays the same Wilco and Son Volt albums over and over while pontificating about the beauty of cumin. Launie is the co-author of The Everything Mediterranean Slow Cooker Cookbook and her recipes have been featured in Where Women Cook, Fresh Magazine, and on Salon. You can follow her adventures on Instagram @teenytinykitchenvt and on her blog at TeenyTinyKitchen.com.