Instant Pot Cuban chicken is a delicious and easy-to-make dish that’s perfect for a weeknight dinner or a weekend meal. It’s made with chicken thighs that are seasoned with traditional Cuban spices and cooked with onions, peppers, and garlic in a pressure cooker or Instant Pot. The result is juicy and flavorful chicken that can be served over rice, with a side of black beans or plantains, or in a sandwich. This recipe is a great way to introduce your taste buds to the bold and vibrant flavors of Cuban cuisine.
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Using an Instant Pot or pressure cooker to make Cuban chicken has several advantages:
- Saves time: The Instant Pot cooks food faster than traditional cooking methods. With the pressure cooking function, the chicken is cooked in a fraction of the time it would take to cook it on the stovetop or oven.
- Retains moisture: The sealed cooking environment of the Instant Pot helps to retain the moisture in the chicken, resulting in tender and juicy meat.
- Infuses flavor: The high pressure in the Instant Pot forces the flavors of the spices and seasonings into the chicken, resulting in a more flavorful dish.
- One-pot meal: Using the Instant Pot means you can cook the chicken and vegetables all in one pot, making it a convenient and easy-to-clean meal.
Overall, using an Instant Pot or pressure cooker to make Cuban chicken is a convenient and efficient way to cook this flavorful dish while retaining its juicy and tender texture.
How to make Cuban chicken in Instant Pot
Here’s a recipe for making Cuban chicken in an Instant Pot:
- 4 bone-in, skin-on chicken thighs
- 1 tsp salt
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp smoked paprika
- 1/4 tsp black pepper
- 1 tbsp olive oil
- 1 onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 4 cloves garlic, minced
- 1/2 cup chicken broth
- 1/4 cup fresh lime juice
- 1 tbsp brown sugar
- 1 tbsp tomato paste
- 2 tbsp chopped fresh cilantro
- In a small bowl, mix together the salt, cumin, oregano, smoked paprika, and black pepper.
- Season the chicken thighs with the spice mixture, making sure to coat both sides evenly.
- Turn on the Instant Pot and select the “Saute” function. Once hot, add the olive oil to the pot.
- Add the chicken thighs to the pot, skin-side down, and cook for 3-4 minutes on each side until browned. Remove the chicken from the pot and set it aside.
- Add the onion, bell peppers, and garlic to the pot, and sauté until the vegetables are soft and translucent, about 3-4 minutes.
- Add the chicken broth, lime juice, brown sugar, and tomato paste to the pot, and stir to combine.
- Add the chicken thighs back to the pot, skin-side up.
- Close the Instant Pot lid and set the valve to the “Sealing” position. Select the “Pressure Cook” function and set the timer for 8 minutes on high pressure.
- Once the timer goes off, allow the pressure to release naturally for 5 minutes before opening the valve to release the remaining pressure.
- Carefully remove the chicken from the Instant Pot and set it on a plate. Using a slotted spoon, remove the vegetables from the pot and place them in a serving dish.
- Select the “Saute” function on the Instant Pot and let the sauce simmer for 5-10 minutes to thicken. Stir in the chopped cilantro.
- Serve the chicken over rice, topped with the vegetables and sauce.
This recipe serves 4 people and can be easily doubled for a larger crowd. Enjoy your delicious and flavorful Instant Pot Cuban chicken!
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