Instant Pot Pepper Chicken

A delicious and also healthy dish, ready in less than 20 minutes. You can prepare it for dinner and also pack it in your lunchbox for the day after.

You can use both fresh or frozen ingredients and vary your veggies according to your preferences or to the season (fresh veggies will turn out crispier, while frozen ones will be softer).

3.7 from 23 votes

Instant Pot Pepper Chicken

Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 3
Calories 572 kcal


  • 1 lb boneless skinless chicken breast chopped
  • 1 cup chicken stock
  • 1 green bell pepper chopped
  • 1 red bell pepper chopped
  • ½ onion chopped
  • 1 tbsp garlic powder
  • 1 tbsp tomato paste
  • Salt to taste


  1. Rub your chicken with garlic powder and salt.
  2. Place it into your Instant Pot and add chicken stock, onion, bell peppers and tomato paste.
  3. Cook at high pressure for about 10 minutes (according to the size of your chicken chops).
  4. Quickly release the steam and serve.
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3 thoughts on “Instant Pot Pepper Chicken

    1. Cooked with no additional liquid, just juices from chicken and oil. Kosher salt, minced garlic, papirika, a little cumin, garlic powder and onion powder. Amazing!!

    2. Make sure to follow the instruction properly and use full amount of liquid mentioned in the ingredients.

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