Instant Pot Chicken and Peppers Recipe: Quick and Colorful Weeknight Meal

This recipe transforms a simple weeknight dinner into something special with minimal effort. The Instant Pot makes quick work of tender chicken and vibrant bell peppers, creating a meal that’s ready in under 30 minutes.

I developed this method to maximize flavor while keeping prep straightforward. The pressure cooker locks in moisture, ensuring juicy chicken every time, and the peppers soften just enough to absorb the seasonings.

What you get is a colorful, hearty dish that’s as satisfying as it is simple. The chicken stays succulent, the peppers retain a slight crunch, and the sauce ties everything together beautifully.

Perfect for busy evenings when you need a no-fuss, flavorful meal on the table fast.

Ingredients for Instant Pot Chicken and Peppers

Simple ingredients for a colorful, no-fuss weeknight dinner. Probably have most already.

The chicken is the star here. Boneless, skinless breasts stay juicy under pressure, but thighs work too (they’re actually more forgiving). Costco has great pre-cut chicken for this, or grab a family pack and portion it yourself. For the bell peppers, mixed colors make it pop—red, yellow, or orange. Green works but has a sharper taste (I skip it for this).

No fresh garlic? Jarred minced garlic saves time but add it later to avoid bitterness. Frozen bell peppers work in a pinch—just don’t thaw them first. Out of chicken broth? Water plus a bouillon cube gets you close. The Worcestershire sauce is optional but adds that savory depth (Annie’s brand is a good vegetarian option). Tomato paste in a tube means no waste.

Leftovers keep 4-5 days in the fridge and reheat beautifully. The flavors actually get better overnight. Freezes well for 3 months too—portion into containers for easy grab-and-go lunches. Peppers might soften more, but the dish stays delicious.

Step-by-Step Instructions for Chicken and Peppers

Here’s how to make this dish quickly and perfectly every single time.

Step 1: Sauté the Chicken and Aromatics

Set your Instant Pot to the Sauté function and add the 2 tbsp olive oil. Once hot, add the 1.5 lb boneless skinless chicken breasts cut into bite-sized pieces. Cook for 4-5 minutes, stirring occasionally, until the chicken is lightly browned on all sides.

Add the 1 whole yellow onion (diced medium) and cook for another 2-3 minutes until it starts to soften. Stir in the 3 cloves garlic cloves (minced finely) and cook for 30 seconds until fragrant. You’ll know it’s ready when the garlic releases its aroma but hasn’t browned.

Step 2: Layer in Vegetables and Spices

Add the 3 whole bell peppers (sliced) to the pot, stirring to combine with the chicken and onions. Cook for 2 minutes to soften slightly. This step builds the flavor base before pressure cooking.

Sprinkle in the 1 tsp dried oregano, 1 tsp dried basil, 1 tsp smoked paprika, 1 tsp salt, and 0.5 tsp black pepper. Stir well to coat everything evenly. The spices will bloom in the next step, releasing their full potential.

Step 3: Deglaze and Add Liquids

Pour in the 1 tbsp Worcestershire sauce and 2 tbsp tomato paste. Stir for 1 minute to incorporate, scraping up any browned bits from the bottom. This deglazing step prevents burning and adds depth to the sauce.

Add the 0.75 cup chicken broth and 1 can diced tomatoes (undrained). Stir everything together, making sure to release any stuck-on bits. The liquid should cover the bottom of the pot but not submerge the ingredients completely.

Step 4: Pressure Cook to Perfection

Secure the lid and set the Instant Pot to High Pressure for 8 minutes. It will take 10-15 minutes to come to pressure before the timer starts. Once the cooking time is complete, let the pressure release naturally for 5 minutes, then quick-release any remaining pressure.

Open the lid carefully, facing it away from you to avoid the hot steam. The chicken should be tender and the peppers soft but still holding their shape. If the sauce looks too thin, set the Instant Pot back to Sauté and simmer for 2-3 minutes to thicken slightly.

Step 5: Rest and Serve

Let the dish sit for 5 minutes before serving. This allows the flavors to meld together beautifully. The chicken will absorb some of the sauce, making every bite more flavorful.

Serve hot, with the sauce spooned over the chicken and peppers. Each serving should have a good mix of chicken, peppers, and sauce. The bell peppers should be tender but still vibrant, and the sauce should cling nicely to all the ingredients.

Make-Ahead Tips for This Dish

Prep Ahead Strategy

I always chop the bell peppers and onion the night before, storing them in separate airtight containers in the fridge. The veggies stay crisp and ready to dump straight into the Instant Pot. This saves 10 minutes on busy evenings. 💡

Chicken Prep

For the 1.5 lb chicken breasts, I cut them into 1-inch pieces and store in a sealed container with a paper towel to absorb any moisture. This prevents sogginess and ensures even cooking when you start the sauté step.

Spice Mix Blend

Combine the dried oregano, dried basil, smoked paprika, salt, and black pepper in a small jar. This custom blend stays fresh for 2 weeks and guarantees consistent flavor every time you make the dish.

Freezer Meal

Assemble all ingredients except the chicken broth and diced tomatoes in a freezer bag, squeezing out excess air. Label with the date and cook time—this freezer meal keeps for 3 months. Thaw overnight before cooking. ❄️

Double Batch

This recipe scales perfectly in the 6-quart Instant Pot. Double the ingredients but keep the cook time the same. Portion into meal prep containers for 4-5 days of lunches. The flavors taste even better the next day.

Sauce Thickening

If making ahead, the sauce may thin slightly in storage. When reheating, simmer uncovered for 3-4 minutes to reduce. I stir in 1 tsp cornstarch mixed with water for a quick thickener if needed. 🔥

Frequently Asked Questions