Smoky Paprika Chicken with Buckwheat, Spinach and Olives in the Instant Pot

Instructions

1. 1

   1. In a bowl, combine the chicken with the smoked paprika, cumin, oregano, salt, black pepper, and lemon zest until all the pieces are evenly coated.

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   2. Turn the Instant Pot to Sauté on high heat. When the pot is hot, add the olive oil and brown the chicken for 3 to 4 minutes, stirring once or twice. It does not need to be fully cooked. Transfer the chicken to a plate.

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   3. Add the onion to the pot and sauté for 2 minutes. Stir in the garlic and cook for 30 seconds more, stirring, until fragrant.

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   4. Add the roasted red pepper, green olives, and buckwheat. Stir for 1 minute to combine the flavors and coat the buckwheat with the aromatics.

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   5. Pour in the chicken broth and scrape the bottom of the pot well with a wooden spoon to release any browned bits. Return the chicken and any accumulated juices to the pot, distributing everything evenly.

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   6. Lock the lid, set the valve to sealing, and cook on high pressure for 10 minutes. The safe internal temperature of the chicken at the end should reach 165°F and 74°C.

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   7. Allow a natural pressure release for 5 minutes, then carefully perform a quick release.

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   8. Open the lid, add the fresh spinach and lemon juice, and gently stir for 1 to 2 minutes until the spinach wilts from the residual heat.

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   9. Adjust salt and pepper if needed. Serve hot with the fresh parsley on top.