Step 1

Rinse the rice until the water from the rice runs clear. I like to use a fine mesh strainer.

Step 2

Season the drumsticks with the Cuban seasoning, salt and pepper.

Step 3

Turn the Instant Pot on to the saute function. Allow it to register as hot. Add the olive oil to the pot. Using tongs add the drumsticks to the pot. Allow the chicken to glaze for a couple of minutes on each side.

Step 4

Add the chicken broth to the pot and stir. Seal the pot and cook on Manual > Pressure Cooking > 22 minutes.

Step 5

When the pot indicates it has finished, allow steam to release naturally for 10 minutes before releasing the steam.

Step 6

Open the pot and remove the chicken and drain the broth in a cup. Place it aside.

Step 7

Place the Instant Pot on saute. Add the garlic and onions to the pot. Cook for 2-3 minutes until fragrant.

Step 8

Add about 1/2 cup of the drained broth to the pot. Deglaze the pot with a spoon by pushing up the brown bits on the bottom of the pot.

Step 9

Add the rice, water, and additional Cuban seasoning, salt and pepper to taste to the pot. Seal the pot and cook for 3 minutes on Manual > High-Pressure Cooking.

Step 10

When the pot indicates it has finished, allow the steam to release naturally for 10 minutes and then release.

Step 11

Open the pot and add the red and green peppers. Stir and allow the steam from the rice soften the peppers.

Step 12

Serve the chicken legs over beds of the rice. Sprinkle with parsley.