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Instant Pot Cuban Chicken and Rice
Instant Pot Cuban Chicken and Rice is citrus garlic chicken on a bed of spiced rice.
Course
Main Course
Cuisine
Cuban
Prep Time
20
minutes
minutes
Cook Time
20
minutes
minutes
Time to Pressure
10
minutes
minutes
Total Time
50
minutes
minutes
Servings
6
servings
Calories
432
kcal
Author
Kate at Eating in an Instant
Equipment
Electric Pressure Cooker
Ingredients
2
tablespoons
fresh orange juice
2
tablespoons
fresh lime juice
5
garlic cloves
minced
1 ¼
teaspoons
kosher salt
divided
1 ½
teaspoons
ground cumin
¾
teaspoon
dried oregano
¼
teaspoon
cayenne pepper
¼
teaspoon
ground coriander
2
pounds
boneless skinless chicken thighs
3
tablespoons
extra virgin olive oil
1
red onion
diced
½
teaspoon
black pepper
1
cup
diced green bell pepper
1
tablespoon
tomato paste
1 ¼
cups
long grain white rice
1 ¼
cups
chicken broth
⅔
cup
sliced green olives with pimentos
Instructions
In a large bowl, stir together the orange juice, lime juice, and garlic, 1 teaspoon salt, cumin, oregano, cayenne, and coriander.
Add the chicken thighs, and toss to coat in sauce.
Let sit for about 10 minutes at room temperature, or overnight in the fridge.
If making immediately, press SAUTE.
When HOT, add oil to the inner pot and swirl to coat.
Stir in onion, bell pepper and ¼ teaspoon salt.
Cook until vegetables are softened, about 5-6 minutes, stirring regularly.
Stir in the tomato paste and cook for another minute.
Press CANCEL.
Add the rice, and toss to coat in oil.
Stir in the chicken broth.
Add the chicken and marinade to the inner pot.
Close and lock the lid.
Turn the pressure release valve to SEALING.
Press MANUAL high pressure and adjust the time to 15 minutes.
When the cooking time has finished, carefully turn the pressure release valve to VENTING to release the pressure.
Stir the rice and chicken together. The chicken should break apart as you stir it.
If the rice is too al dente, recover, and let it sit for about 5 minutes.
Stir in the sliced olives, and serve.
Notes
Salt:
If you don’t have kosher salt, use table salt. You’ll need to use half of the amount (i.e. ½ teaspoon instead of 1 teaspoon).
Chicken:
You can use chicken breast if you prefer. You may find that you need to adjust the cooking time as chicken breast can dry out more quickly.
Bell pepper:
You can use another color of bell pepper if you prefer.
Chicken broth:
I like to use reduced sodium chicken broth in this recipe. You can also use chicken stock.
Nutrition values are estimates.
Nutrition
Serving:
1
serving
|
Calories:
432
kcal
|
Carbohydrates:
37
g
|
Protein:
33
g
|
Fat:
16
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
9
g
|
Trans Fat:
1
g
|
Cholesterol:
144
mg
|
Sodium:
1058
mg
|
Potassium:
602
mg
|
Fiber:
2
g
|
Sugar:
2
g
|
Vitamin A:
289
IU
|
Vitamin C:
31
mg
|
Calcium:
59
mg
|
Iron:
2
mg