Some nights, I just want dinner ready fast, with no fuss but full of flavor. This Instant Pot Chicken and Peppers recipe fits that need like a glove. It’s the kind of meal that fills the kitchen with warm, inviting aromas — the tang of tomatoes mingling with smoky paprika and fresh bell peppers sizzling just right.
One evening after a long day, I remember rushing home, tired and hungry. As soon as I started this recipe, the kitchen came alive with the sound of sautéing garlic and onions, their scent weaving through the air and lifting my spirits. When the colorful strips of red, yellow, and green peppers hit the pot, their bright hues made the dish feel like a celebration in a bowl. The chicken, tender and juicy, absorbed every bit of the tomato sauce, promising a satisfying bite. Sitting down to eat, I felt the kind of comfort only a well-made, simple meal can bring — no complicated steps, just honest, hearty food.
- Ready in just 25 minutes, perfect for busy weeknights.
- Bright bell peppers add a pop of color and freshness.
- Rich tomato sauce with a hint of smoky paprika balances savory and slightly spicy flavors.
- Cooked entirely in the Instant Pot for minimal cleanup.
- Versatile—serve it alone or over rice or pasta for a heartier meal.
If you’re worried about juggling time in the kitchen, this recipe is a reminder that quick doesn’t mean boring. It’s all about layering flavors simply and letting the Instant Pot do the work while you catch a breath.
Print
Instant Pot Chicken and Peppers
- Total Time: 25 minutes
- Yield: 4 1x
Description
A quick and flavorful Instant Pot recipe featuring tender chicken breasts cooked with colorful bell peppers and a savory tomato sauce. Perfect for a weeknight dinner!
Ingredients
1 tablespoon olive oil
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
1 medium yellow onion, sliced
3 cloves garlic, minced
1 red bell pepper, sliced into strips
1 yellow bell pepper, sliced into strips
1 green bell pepper, sliced into strips
1 (14.5 ounces) can diced tomatoes, undrained
1/2 cup low sodium chicken broth
1 teaspoon dried oregano
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes
Instructions
Set the Instant Pot to ‘Sauté’ mode and heat the olive oil.
Add the chicken pieces to the pot and cook for 3-4 minutes, stirring occasionally, until lightly browned but not cooked through. Remove the chicken and set aside.
Add the sliced onion and minced garlic to the pot. Sauté for 2-3 minutes until the onion is softened.
Add the sliced red, yellow, and green bell peppers to the pot. Cook for 2 minutes, stirring occasionally.
Return the chicken to the pot. Pour in the diced tomatoes with their juice and the chicken broth.
Add the dried oregano, smoked paprika, salt, black pepper, and crushed red pepper flakes. Stir to combine all ingredients.
Close the Instant Pot lid and set the valve to ‘Sealing’. Select ‘Manual’ or ‘Pressure Cook’ mode and set the timer for 8 minutes.
When the cooking time is complete, allow the pressure to release naturally for 5 minutes, then carefully perform a quick release to release any remaining pressure.
Open the lid and stir the chicken and peppers. Check seasoning and adjust salt and pepper if needed.
Serve the chicken and peppers hot, alone or over rice or pasta if desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
FAQ
Can I use frozen chicken breasts for this recipe? Yes, but you might need to increase the cooking time slightly to ensure the chicken cooks through.
What can I serve this with? It’s delicious on its own or served over your favorite grain like rice, quinoa, or pasta.
Can I adjust the spice level? Absolutely. Reduce or omit the crushed red pepper flakes if you prefer less heat.
How long will leftovers keep? Store them in the fridge for up to 3 days, reheating gently for best texture.
When you’re ready for a quick, colorful, and comforting meal, this chicken and peppers dish is waiting to make dinner effortless and satisfying.