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Instant Pot Chicken and Peppers
Make easy work of dinner with this Instant Pot chicken ghallaba! This one-pan Middle Eastern recipe cooks chicken in tangy tomatoes and veggies for a satisfying one-pot meal.
Servings 4
Calories 414kcal
Equipment
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.
Nutrition
Calories: 414kcal | Carbohydrates: 17g | Protein: 21g | Fat: 30g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 111mg | Sodium: 333mg | Potassium: 809mg | Fiber: 3g | Sugar: 9g | Vitamin A: 399IU | Vitamin C: 102mg | Calcium: 73mg | Iron: 3mg