Coconut Chicken and Pepper Rice

Why this?
This Coconut Chicken and Pepper Rice recipe offers a harmonious blend of tender chicken, colorful bell peppers, creamy coconut milk, and fragrant jasmine rice. The coconut milk provides a rich and velvety texture to the dish while balancing the subtle sweetness of the peppers. The Instant Pot ensures quick and efficient cooking, making it a convenient yet flavorful dinner option for those seeking a well-rounded meal.

Ingredients: 2 chicken breasts, diced, 1 red bell pepper, sliced, 1 yellow bell pepper, sliced, 1 can (13.5 oz) coconut milk, 1 cup jasmine rice, 1 1/2 cups chicken broth, 1 tablespoon olive oil, Salt and pepper to taste

Preparation Steps:

• Turn on the Instant Pot to sauté mode and heat olive oil.
• Add diced chicken breasts and cook until browned.
• Add sliced red and yellow bell peppers, and sauté for 2-3 minutes.
• Add jasmine rice and stir to coat with the oil.
• Pour in chicken broth and coconut milk. Season with salt and pepper.
• Close the Instant Pot lid, set to sealing, and cook on high pressure for 8 minutes.
• Allow for a natural pressure release for 5 minutes, then do a quick pressure release.
• Open the lid, fluff the rice with a fork, and serve hot.

Cooking Time: 30 minutes

Diet Types: Gluten-free, Dairy-free