This recipe comes from the Skinnytaste One & Done cookbook. I'm borrowing a friend's instant pot, and the jury is still out on whether I need one of my own. But this recipe was delicious and super easy to make. I made several changes, which I included below.
2-3 chicken breasts, cut into large chunks
1/2 tsp apple cider vinegar
1 tsp sazon seasoning*
1/2 tsp garlic powder
1/2 tsp salt
3 tsp olive oil
1/2 onion, chopped
1 red bell pepper, chopped
3 green onions, thinly sliced
1/4 cup chopped fresh cilantro
2 garlic cloves, minced
1 1/4 cups uncooked long-grain brown rice
1 cup frozen mixed vegetables (peas, carrots, corn)
1/4 cup tomato sauce
1/4 cup pitted green Spanish olives, plus 1/2 Tbsp brine
1 tsp chicken bouillon
Season the chicken with the vinegar, 1/2 tsp of the sazon, the garlic powder, and salt.
Press the sauce button on an electric pressure cooker. When hot, add 2 teaspoons of the oil and cook the chicken until lightly browned, about 3 minutes. Transfer to a plate.
To the pressure cooker (still on sauce), add the remaining 1 teaspoon oil, onion, bell pepper, scallions, cilantro, and garlic and cook, stirring, until softened, about 2 minutes. Add the rice, 3/4 cup plus 2 Tablespoons water, the frozen mixed vegetables, tomato sauce, olives, olive brine, remaining 1/2 teaspoon sazon, and the bouillon. Stir well. Return the chicken to the pot.
Seal and cook on high pressure for 27 minutes, until the liquid is absorbed and the chicken and rice are cooked. Quick or natural release, then open when the pressure subsides.
To serve, place 1 cup rice on each plate, top with 2-3 chicken chunks, and garnish with cilantro and hot sauce, if you like.
*I'd never used sazon seasoning before. You can purchase it from a store, but I made a batch of my own and have had fun finding other recipes for its use. This is the recipe I used:
Sazon Seasoning Mix
1 Tbsp ground coriander
1 Tbsp ground cumin
1 Tbsp turmeric
1 Tbsp garlic powder
1 Tbsp salt
2 tsp oregano
1 tsp black pepper
