Instant Pot Chicken with Roasted Peppers, Green Olives, and Creamy Almond Rice

Instructions

1. 1

   1. In a bowl, combine the chicken with 1 tablespoon olive oil, sweet paprika, ground cumin, dried oregano, red pepper flakes, half of the salt, and the black pepper.

2. 2

   2. Turn the Instant Pot to Sauté and heat the remaining tablespoon of olive oil. Brown the chicken for 3 to 4 minutes, stirring once or twice, until it loses its raw color. Transfer it to a plate.

3. 3

   3. Add the chopped onion to the pot and cook for 2 minutes. Stir in the garlic and tomato paste, and cook 30 seconds more, stirring well so it does not stick.

4. 4

   4. Add 120 ml (1/2 cup) of the chicken broth and scrape the bottom with a wooden spoon to release any browned bits.

5. 5

   5. Add the rinsed rice, roasted red peppers, green olives, the remaining chicken broth, the almond milk, and the remaining salt. Stir gently. Place the browned chicken on top without submerging it too much.

6. 6

   6. Lock the lid and cook on high pressure for 8 minutes. Let the pressure release naturally for 5 minutes, then carefully release the remaining pressure.

7. 7

   7. Open the pot and add the lemon zest, lemon juice, and half of the fresh parsley. Stir gently to loosen the rice and blend the flavors. If you want a more toasted finish on the chicken, transfer it to an oven-safe tray and broil briefly at 450°F (230°C) for 2 to 3 minutes.

8. 8

   8. Serve hot and finish with the toasted sliced almonds and the remaining fresh parsley on top.