Instant Pot Chicken with Creamy Yellow Pepper Sauce, Corn and Rice
An original Instant Pot meal featuring tender chicken thighs cooked over rice with corn, all wrapped in a silky yellow pepper, garlic, lime, and cream cheese sauce. Comforting, vibrant, and perfect for a complete one-pot dinner.
Ingredients
- 700 g boneless skinless chicken thighs (cut en trozos large)
- 190 g long-grain rice (enjuagado)
- 360 ml chicken broth (low sodium if preferred)
- 300 g yellow bell pepper (in strips)
- 165 g corn kernels (fresh or congelado)
- 150 g onion (chopped)
- 12 g garlic (chopped)
- 85 g cream cheese (diced)
- 15 ml olive oil
- 2 g ground cumin
- 2 g sweet paprika
- 1 g dried oregano
- 6 g salt (or to taste)
- 1 g black pepper (or to taste)
- 30 ml lime (juice freshly squeezed)
- 10 g fresh cilantro (chopped, for terminar)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
1. Turn the Instant Pot to Sauté mode. Once the pot is hot, add the olive oil, onion, and yellow bell pepper. Cook for 4 minutes, stirring, until they begin to soften. Add the garlic, cumin, sweet paprika, and oregano, and cook 30 seconds more.
- 2
2. Add the chicken pieces, salt, and black pepper. Sauté for 2 minutes, mixing well so the chicken is coated with the spices and vegetables.
- 3
3. Stir in the rinsed rice and chicken broth. Mix once to distribute evenly and scrape the bottom of the pot to loosen any browned bits.
- 4
4. Scatter the corn on top without overmixing. Close the lid, set the valve to Sealing, and cook on high pressure for 8 minutes.
- 5
5. When cooking ends, let the pressure release naturally for 5 minutes, then carefully quick-release the remaining pressure.
- 6
6. Open the lid and add the cream cheese and lime juice. Stir until the cream cheese melts completely and forms a creamy sauce coating the chicken, rice, and corn.
- 7
7. Taste and adjust salt and black pepper if needed. Serve hot with fresh cilantro on top. If you want to keep it warm, use the Keep Warm mode; the safe serving temperature for chicken is at least 165°F/74°C.
Chef tips
For a fluffier texture, let it rest uncovered for 2 minutes before serving. If you like a slightly smokier profile, add an extra pinch of sweet paprika or a small amount of smoked paprika without overpowering the sauce.
Substitutions
You can swap the thighs for cubed chicken breast, slightly reducing the sauté time. Long-grain rice can be replaced with basmati with similar results. For a dairy-free version, use a creamy plant-based alternative and omit the traditional cream cheese.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageTempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
Illustrative imageVictorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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