Caribbean Chicken and Rice, (Instant Pot)

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Ingredients

1. 1 red bell pepper, diced
2. 2 cloves garlic, mnced
3. 1 serrano or red jalapeño pepper, halved
4. 1 T vegetable oil
5. 1 c long-grain white rice
6. 2 t jerk seasoning, divided
7. Kosher salt
8. 4 skinless, boneless chicken breasts (about 8 oz each)
9. 1 (15 oz) can green pigeon peas, drained and rinsed
10. 1/2 c fresh cilantro, chopped, plus more for topping
11. 1 green onion, diced
12. 1 lime

Instructions

1. Set an Instant Pot or other multi-cooker to sauté on the highest setting.
2. When the pot is hot, add the oil, then add the bell pepper and garlic; cook, stirring, until softened, about 3 minutes.
3. Turn off the sauté setting and stir in the rice, 1/2 t jerk easoning and 1/2 t salt and 1/2 chile pepper.
4. Stir in 1 1/4 c water until well combined.
5. Set the rack insert over the rice.
6. Season the chicken all over with alt and the remaining 1 1/2 t jerk seasoning; place on the rack.
7. Put on the lid, making sure the steam valve is in the sealing position and set the cooker to high pressure for 1 minute.
8. Grate the zest of 1/2 lime, then cut the lime into wedges.
9. Finely chop the remaining 1/2 chile pepper.
10. 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.
11. Remove the chicken and the rack.
12. Stir the peas, green onion and ime zest into the rice with a fork.
13. Discard the chile half and stir in the chopped chile and cilantro.
14. Divide the rice and chicken among plates; top with more cilantro.
15. Serve with the lime wedges.

Picture of Recipe