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*UPDATE 5/17/2020: I removed this recipe after many comments of readers struggling with the burn notice--then received a ton of backlash because so many of you love this recipe and-- it works perfectly for me as well) so I am reposting it. Before cooking, PLEASE CONSULT your instant pot manual for the proper rice to liquid cooking ratio for your instant pot. I use a 1:1 ratio, but some require a 1:2 ratio, so you may want to add an additional cup of broth.
*Prepare all of your ingredients and have them ready. This will help prevent too much liquid from evaporating during sautéing and help you avoid a burn notice.
Turn Instant pot on sauté setting. Add oil. Season chicken with salt and pepper.
Add chicken to the hot pot and cook for a few minutes on both sides, until the skin on the chicken thighs is golden brown and crispy. Remove chicken to a plate.
Add onion, bell pepper, garlic, oregano, paprika, cumin, salt, pepper and tomato paste to the pot. Stir well and sauté for 2 minutes. Remove everything to a plate.
Add white wine to the pot to deglaze the pan, scraping the browned bits from the bottom of the pan. Cook for about 1 minute until most of the wine has evaporated. Turn the pot OFF!
Add chicken broth and bay leaf to the pot and stir. Add the veggie/spice mixture and stir to combine. Pour rice over everything and place chicken thighs on top, skin side up.
Secure instant pot lid, with valve turned to the sealed position. Cook on manual, high pressure, for 15 minutes. When the timer beeps allow the pressure to naturally release for 15 minutes before removing the lid.
Remove the instant pot lid and pour the frozen peas on top of the mixture. Return lid and allow to rest for a few minutes.
Remove the chicken to a plate. Gently fluff rice with a fork.
Garnish with cilantro or parsley.