Pressure cookers are kitchen workhorses: the chicken breasts in this Caribbean-inspired dish cook while the cooker builds up pressure, then they get blasted with pressurized heat for only 1 minute (yes, just 1 minute!) and finish cooking while the cooker cools down and releases pressure.
| Level: | Easy |
| Total: | 40 min |
| Active: | 15 min |
| Yield: | 4 servings |
Ingredients
- 1 red bell pepper
- 2 cloves garlic
- 1 serrano or red jalapeño pepper
- 1 tablespoon vegetable oil
- 1 cup long-grain white rice
- 2 teaspoons jerk seasoning
- Kosher salt
- 4 skinless, boneless chicken breasts (about 8 ounces each)
- 1 15-ounce can green pigeon peas
- 1/2 cup fresh cilantro, plus more for topping
- 1 scallion
- 1 lime
Instructions
- Set an Instant Pot or other multi-cooker to sauté on the highest setting. Meanwhile, chop the bell pepper, slice the garlic and halve the chile pepper. When the pot is hot, add the vegetable oil, then add the bell pepper and garlic; cook, stirring, until softened, about 3 minutes. Turn off the sauté setting and stir in the rice (see Cook’s Note), 1/2 teaspoon each jerk seasoning and salt and 1/2 chile pepper. Stir in 1 1/4 cups water until well combined.
- Set the rack insert over the rice. Season the chicken all over with salt and the remaining 1 1/2 teaspoons jerk seasoning; place on the rack. Put on the lid, making sure the steam valve is in the sealing position and set the cooker to high pressure for 1 minute (see Cook’s Note).
- Meanwhile, drain and rinse the pigeon peas. Roughly chop the cilantro and slice the scallion. Grate the zest of 1/2 lime, then cut the lime into wedges. Finely chop the remaining 1/2 chile pepper.
- When the time is up on the Instant Pot, let it sit for 5 minutes, then carefully turn the steam valve to the venting position to release the pressure. Remove the chicken and the rack. Stir the peas, scallion and lime zest into the rice with a fork. Discard the chile half and stir in the chopped chile and cilantro.
- Divide the rice and chicken among plates; top with more cilantro. Serve with the lime wedges.
Nutrition Facts
| Calories | 570 |
| Total Fat | 10 grams |
| Saturated Fat | 2 grams |
| Cholesterol | 166 milligrams |
| Sodium | 752 milligrams |
| Carbohydrates | 57 grams |
| Dietary Fiber | 5 grams |
| Protein | 59 grams |
| Sugar | 2 grams |
Reviews
Will someone please respond to gnitsaf, I as well want to understand how this is to work our.
I have attempted to make this multiple times. My instapot flashes “BURN” every time. You have no steps for deglazing and no acidity with which to do so. It’s super frustrating when it only has to cook for a minute and can’t come to temp. Recipe will not work with newer models.