Instructions

• If the rice is not already rinsed, rinse the 2 cups long-grain rice under cold water until the water runs clear; drain and set aside.
• Turn the Instant Pot to SAUTE and wait until the display reads HOT.
• Add the 1 tablespoon vegetable oil. Add the bite-sized chicken pieces and sear, stirring occasionally, for 2–3 minutes until the chicken is browned on the outside (it does not need to be cooked through).
• Push the chicken to one side of the pot or up the sides to make room. Add the diced red onion and diced bell peppers and cook on SAUTE for 2–3 minutes until they begin to soften.
• Press CANCEL to turn off SAUTE. Add the diced tomato.
• Add the rinsed rice to the pot, then sprinkle the 6 tablespoons fajita seasoning over the rice. Pour in the 2 cups vegetable stock. Stir gently to combine and to make sure the rice is submerged; scrape up any browned bits from the bottom.
• Close the Instant Pot lid and set the steam release valve to SEALING. Select PRESSURE COOK (or MANUAL) on High and set the time for 8 minutes. The pot will take a few minutes to come to pressure, then the cook time will begin.
• When the 8-minute cook time ends, carefully perform a quick release by moving the steam release valve to VENTING (use a long utensil and keep your face and hands away from the steam). When the float valve drops, open the lid away from you.
• Use a fork to gently fluff the rice and mix the chicken and vegetables together.
• Optional: stir in the 4 tablespoons sour cream, then sprinkle the 1 cup grated mozzarella cheese over the top, close the lid, and let sit for 1 minute to melt the cheese. Give everything a final stir and serve immediately.