Make a sizzling bowl of the best chicken and pepper stew in the Instant Pot to warm yourself up with during the cold winter months! This easy dish combines tender chicken and bell peppers in just 30 minutes.
As the cold weather sets in, I find myself craving hearty, comforting meals that give you a warm, full feeling. And my family is no different.
This Instant Pot chicken and pepper stew has quickly become one of my favorite go-to recipes for those chilly winter nights. It’s rich, filling, and packed with flavor!
It's exactly what the doctor orders when I want something easy yet deeply satisfying. The Instant Pot makes it even more convenient to prepare, allowing me to try to get all the other chores around the kitchen done while my meal is pressure cooking away.
What I love most about this dish is its inspiration from Middle Eastern flavors, which gives it a slightly exotic twist while still being familiar and comforting. The use of spices like cumin and paprika adds warmth and depth, reminding me of the bold, flavorful stews I’ve come to love over the years.
This Instant Pot chicken and pepper recipe is a beautiful fusion of traditional comfort food and exciting flavors from abroad, making it a unique addition to any winter meal.
Whether you’re planning a weeknight dinner, a cozy family gathering, or even a simple winter feast with friends, this dish never disappoints. It’s one of those dishes that fills the house with the cozy aroma of sautéed garlic, onions, and spices.
As it simmers away in the Instant Pot, the anticipation builds, and I know we’re all in for a comforting, satisfying dinner. The tender chicken paired with sweet, vibrant peppers creates a fusion of flavors that leaves everyone's moths watering in anticipation.
Ingredients to Make This Instant Pot Chicken Recipe
- Chicken thighs—These tender cuts are perfect for stews because they remain juicy and absorb all the wonderful flavors. Boneless and skinless chicken breasts can also work.
- Bell peppers – I love using a variety of colors; their sweetness complements the spices and makes the dish visually appealing.
- Onions – A key base for almost any stew, onions add a deep, savory flavor that balances the richness of the chicken.
- Garlic – This aromatic element brings a comforting warmth to the dish.
- Tomatoes – Fresh or canned, they add acidity and richness to the stew, rounding out the flavors.
- Cumin – One of my favorite spices, it adds an earthy warmth that’s essential for that Middle Eastern-inspired flavor.
- Paprika – Smoky or sweet, paprika adds both color and a touch of heat, enhancing the overall flavor.
- Olive oil – A healthy fat that’s perfect for sautéing the vegetables and chicken, bringing all the ingredients together.
- Chicken broth – This forms the flavorful base of the stew, ensuring the chicken stays moist while infusing the dish with rich flavor.
- Lemon juice – A squeeze of lemon brightens the whole dish, adding just the right amount of tang.
- Fresh parsley – Adds a vibrant, fresh finish to the dish, complementing the rich, savory flavors.
- Salt and pepper (seasoning to taste)
See recipe card for exact quantities.
Directions to make Chicken in the Instant Pot
Prepare the Vegetables
Start by cutting up all the veggies for the casserole. Make sure everything is cut into similar-sized pieces to ensure even cooking.
Add Chicken and Veggies to the Instant Pot
Now, set your Instant Pot to the sauté mode and drizzle in some olive oil. Once it’s heated, add the onions and garlic.
Next, brown the chicken. Add chicken thighs and sear them on both sides until they’re golden brown, locking in all those rich flavors. Once browned, remove the chicken, shred the chicken, and set aside for later.
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Sauté the Bell Peppers and Tomatoes
Next, toss the bell peppers in the pressure cooker, allowing the peppers and onions to soften in the fragrant oil. The peppers add a bright sweetness that balances out the richness of the chicken. Stir in the tomatoes, cumin, and paprika, and let the vegetables simmer for a couple of minutes.
Add the Chicken and Broth
Once the vegetables have softened and the spices are well incorporated, it’s time to nestle the shredded chicken in the pot. Pour the chicken broth into the slow cooker, making sure the chicken is mostly submerged but with some of those beautiful peppers peeking through.
Pressure Cook
Secure the lid, set the cooker to manual high pressure, and let it cook on high pressure for 8 minutes to 15 minutes. As the stew cooks, I like to start setting the table and preparing any sides we’ll be serving.
Natural Release and Serve
After the cooking cycle is complete and the pot comes to pressure, turn the valve, and allow the pressure to naturally release for about 10 minutes before doing a quick release for any remaining pressure. Once the pressure releases, open the lid, and your chicken and pepper stew will be ready to enjoy!
Before serving, I like to squeeze fresh lemon juice over the top and garnish with parsley for a bright, fresh finish.
Top Tips for Making the Best Instant Pot Chicken and Pepper
- Sear the chicken for added flavor: Don’t skip the step of searing the chicken thighs before pressure cooking. This adds a depth of flavor and texture that makes the final dish so much richer.
- Let the spices bloom: When adding the cumin and paprika, give them a minute to cook with the vegetables before adding the broth. This allows the spices to fully develop their flavors.
- Customize the heat: If you like a bit of a kick, feel free to add some crushed red pepper flakes or a pinch of cayenne to the stew.
- Use homemade chicken broth if possible: It’ll make the dish even more flavorful and comforting.
Storage Instructions
If you have any leftovers (which rarely happens in my house!), store them in an airtight container in the refrigerator. The stew will keep well for up to three days. To reheat, simply return the stew to the Instant Pot or warm it up on the stove. If you’re making this dish ahead of time or want to freeze it, it can be stored in a freezer-safe container for up to three months. Just thaw it overnight in the fridge and reheat gently on the stove.
Accompanying Side Dish Ideas and Other Instant Pot Recipes
Personally, I love serving my instant pot chicken and veggies on a bed of roasted cauliflower with a side of my Grandmother's caramelized Carrots, or roasted sweet potato salad for more seasonal flavors.
For more chicken recipes, consider this delicious chicken and date casserole for the centerpiece of your next Easter dinner. You also can't go wrong with this chicken hashbrowns or cheesy cabbage casserole.
If you want to use your Instant Pot, consider making this fish soup—it uses the whole fish, so nothing goes to waste!
Recipe
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Instant Pot Chicken and Peppers
Equipment
- Instant Pot
Ingredients
- 1 lb chicken thighs diced
- 3 tablespoons oil
- 1 medium onion sliced
- 1 large carrot sliced
- ½ small red bell pepper sliced
- ½ small yellow bell pepper sliced
- ½ small orange bell pepper sliced
- 1 zucchini sliced into half-moons
- 1 16 oz can stewed tomatoes
- 3 cloves garlic crushed
- 2 teaspoons paprika
- 1 fresh red chili chopped (optional)
- ½ teaspoon tumeric
- 1 tablespoon sumac
- ½ bunch cilantro chopped
Instructions
- Turn on the Instant Pot and select the "Sauté" function. Add oil to the pot.
- Add the diced chicken to the pot, season with salt and black pepper, and cook for about 2 minutes until browned.
- Add the onion, carrot, red, yellow, and orange bell peppers to the pot. Season with a bit more salt and cook for 5-7 minutes, stirring occasionally.
- Add the garlic, stewed tomatoes, paprika, sumac, turmeric, and red chili if using. Stir to combine.
- Close the Instant Pot lid, set the valve to "Sealing," and cook on "Manual" or "Pressure Cook" high pressure for 10 minutes.
- Once cooking is complete, quick release the pressure by carefully moving the valve to "Venting."
- Open the lid once the pressure is fully released, add the zucchini and cilantro, and stir.
- Serve the chicken ghallaba with rice.
