Instructions

• Rinse the 2 cups (400 g) long grain rice under cold water until the water runs clear; drain and set aside.
• Press the Sauté button on the Instant Pot and wait until the display reads HOT.
• Add 1 tablespoon (15 ml) vegetable oil to the pot and swirl to coat the bottom.
• Add the 2 medium (650 g) chicken breasts cut into bite-sized pieces. Sear, stirring occasionally, for 2–3 minutes so the outside browns (the chicken does not need to be cooked through). Push the chicken to one side of the pot.
• Add the 1 medium diced red onion and the 3 diced bell peppers (red, yellow and green). Sauté together for about 2–3 minutes, until the vegetables soften.
• Turn off Sauté. Add the 1 medium diced tomato and stir briefly to combine.
• Add the drained rice to the pot. Sprinkle the 6 tablespoons fajita seasoning over the rice, chicken and vegetables. Pour in 2 cups (480 ml) vegetable stock. Use a spoon or spatula to gently scrape any browned bits from the bottom so nothing is stuck and the rice is evenly distributed and submerged.
• Secure the lid and set the steam release valve to SEALING. Select Pressure Cook (or Manual) on HIGH and set the time to 8 minutes. Allow the Instant Pot to come to pressure and complete the cook cycle.
• When the cooking finishes, perform a quick release: carefully move the steam release valve to VENTING to release the steam until the float valve drops. Open the lid away from your face.
• Use a fork to carefully fluff the rice and mix the chicken and vegetables.
• Optional: Stir in 4 tablespoons (60 g) sour cream, then sprinkle 1 cup (120 g) grated mozzarella cheese evenly on top. Close the Instant Pot lid (or cover) and let sit for 1 minute to melt the cheese, then uncover and give everything a final gentle stir.
• Serve immediately with your preferred toppings.