Instant Pot Cilantro-Lime Chicken with Brown Rice, Corn and Roasted Peppers

Instructions

1. 1

   1. In a bowl, combine the chicken with the cumin, smoked paprika, oregano, 1/2 teaspoon of the salt, black pepper, and lime zest. Set aside while you prepare the remaining ingredients.

2. 2

   2. Turn the Instant Pot to Sauté mode. When the insert is hot, add the olive oil and cook the onion for 3 minutes until softened. Add the garlic and cook 30 seconds more, stirring so it does not burn.

3. 3

   3. Add the rinsed brown rice and stir for 1 minute so it gets coated with the oil and aromatics.

4. 4

   4. Pour in the chicken broth and scrape the bottom of the pot well with a wooden spoon to release any browned bits. Add the corn, roasted red pepper strips, and the remaining 1/2 teaspoon salt.

5. 5

   5. Place the seasoned chicken on top of the rice mixture without stirring too much. Lock the lid, set the valve to sealing, and cook on high pressure for 22 minutes.

6. 6

   6. When cooking is done, allow a natural pressure release for 8 minutes, then carefully release the remaining pressure manually.

7. 7

   7. Open the lid and add the lime juice and half of the chopped cilantro. Gently stir to combine the rice, corn, peppers, and chicken. Taste and adjust salt if needed.

8. 8

   8. Serve hot with a spoonful of plain Greek yogurt on each portion, then finish with the remaining cilantro and the toasted pumpkin seeds on top.

9. 9

   9. If you prefer the dish hotter at serving, you may keep it on warm mode. If you want to slightly temper the yogurt before serving, do not heat it above 120°F/49°C to keep it from splitting.