After a day that feels like it has no end, the last thing anyone wants is to wrestle with complicated dinner. This Instant Pot Chicken and Peppers recipe steps in like a quiet hero—simple, fast, and packed with flavor. It’s one of those meals that makes you think, “Why didn’t I try this sooner?”
The other night, I was juggling emails and a call when I glanced at the clock and panicked a little. Dinner needed to happen soon, but I wasn’t in the mood for anything that required standing over the stove forever. I grabbed my Instant Pot, tossed in some chicken and peppers, and let it do its magic. The aroma of smoked paprika and garlic filled the kitchen, distracting me for a moment from my screen. When I finally sat down to eat, the chicken was melt-in-your-mouth tender, and the peppers had just the right bite. I’m pretty sure I didn’t season it perfectly on the first try—maybe a pinch more salt would have been nice—but it was close enough for a weekday win.
Why You’ll Love It:
- Speedy prep and cook time mean less waiting and more eating.
- The Instant Pot locks in flavor and tenderness you can taste in every bite.
- It’s simple — and that’s kind of the point. No need for complicated steps or strange ingredients.
- Bright, colorful bell peppers make the dish as pretty as it is tasty.
- It’s easy to adapt if you want to sneak in different veggies or add some heat.
Even if you’re new to pressure cooking, this recipe is forgiving. Don’t worry about getting every seasoning just right on the first try—you can adjust after cooking or next time around. It’s a flexible go-to that fits into whatever you’ve got going on.
PrintInstant Pot Chicken and Peppers
A quick and flavorful Instant Pot recipe featuring tender chicken breasts cooked with colorful bell peppers and aromatic spices. Perfect for a healthy weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 4 1x
Ingredients
1 tablespoon olive oil
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1 medium yellow onion, thinly sliced
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
3 cloves garlic, minced
1/2 cup low sodium chicken broth
1/4 cup tomato sauce
1 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes
Instructions
Turn the Instant Pot to the ‘Sauté’ mode and heat 1 tablespoon olive oil until shimmering.
Season the chicken pieces with 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon smoked paprika, and 1/2 teaspoon garlic powder.
Add the seasoned chicken to the Instant Pot and sauté for 3-4 minutes until lightly browned but not fully cooked. Remove the chicken and set aside.
Add the sliced onion, red bell pepper, green bell pepper, and yellow bell pepper to the Instant Pot. Sauté for 3-4 minutes until they start to soften.
Add the minced garlic and sauté for an additional 30 seconds until fragrant.
Return the chicken to the Instant Pot with the vegetables.
Pour in 1/2 cup chicken broth and 1/4 cup tomato sauce. Stir in 1 teaspoon dried oregano and 1/2 teaspoon crushed red pepper flakes.
Secure the Instant Pot lid and set the valve to ‘Sealing’. Cook on ‘Manual’ or ‘Pressure Cook’ high pressure for 8 minutes.
When cooking is complete, allow a natural pressure release for 5 minutes, then carefully perform a quick release to release any remaining pressure.
Open the lid and stir the chicken and peppers. Adjust seasoning with additional salt and pepper if desired.
Serve hot over rice, pasta, or enjoy as is.
Kitchen Notes: The Instant Pot really does all the heavy lifting here, so no fancy gear needed beyond that trusty pot. I usually serve this over a bed of fluffy rice or sometimes pasta, depending on what’s in the pantry. If you want to switch things up, I’ve found that swapping the chicken breasts for thighs adds a bit more richness, though it changes the cook time slightly. Sometimes I throw in mushrooms or zucchini if I have those lying around, but I haven’t tested all combinations yet—just go with what feels right. A sprinkle of fresh herbs like parsley or basil at the end can brighten it up, but it’s definitely good without.
FAQ:
Q: Can I use frozen chicken? A: I usually start with thawed chicken to keep timing predictable, but you might be able to add a few extra minutes if frozen.
Q: Is this recipe spicy? A: It has a gentle kick from the crushed red pepper flakes, but you can leave those out if you prefer mild flavors.
Q: How should leftovers be stored? A: Keep them in an airtight container in the fridge and reheat gently—adding a splash of broth helps keep the chicken tender.
Ready to stop stressing over dinner? Give this Instant Pot Chicken and Peppers a try tonight—you might find it becoming your weeknight staple.