Ingredients
2tbspolive oil
½cupsalt pork,diced
2lbchicken breasts,boneless, skinless, and chopped
2pkgsGoya Sazon Achiote
1cupsofrito
8oztomato sauce
½cuppimento-stuffed green olives
1tbspcapers
3cupswhite rice,rinsed
16ozgandules,or green pigeon peas, undrained
¼tspsalt,to taste
⅛tspground black pepper,to taste
Preparation
Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Heat olive oil.
Add salt pork pieces and stir for about 2 minutes or until edges start to brown. Add chicken and sazon seasoning.
Cook, stirring occasionally, for about 5 minutes or until chicken is white on all sides.
Add sofrito and cook, stirring occasionally, for 5 more minutes. Pour in tomato sauce, olives, and capers.
Stir to combine and cook for 1 to 2 minutes or until bubbly and all flavors are incorporated. Add rice and mix well. Turn off Saute function.
Drain liquid from the can of gandules into a large measuring cup. Add enough water to make 2½ cups of liquid. Add gandules and liquid to the pot and stir well. Season with salt and pepper.
Close and lock the lid. Select High pressure according to manufacturer’s instructions; set timer for 17 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer’s instructions for about 15 minutes. Release remaining pressure carefully using the quick-release method for about 5 minutes.
Unlock and remove the lid. Fluff rice with a fork and serve.
