This Instant Pot Chicken Afritada is a quick, healthy Filipino breakfast dish. Tender chicken thighs meld with a vibrant tomato sauce, potatoes, and bell peppers in minutes. Packed with flavor and nutrients, it’s an effortless, one-pot meal that brings comfort and convenience to your morning routine—perfect for busy days!
Recipe Tips and Tricks
- Sauté First: Use the Instant Pot’s sauté function to brown the chicken—it adds a flavor boost!
- Layer Smart: Place potatoes on top of the chicken so they steam evenly without turning mushy.
- Quick Release: Release pressure manually to keep veggies crisp and avoid overcooking.
- Thicken Sauce: If you like it thicker, simmer on sauté mode for a few minutes post-cooking.
- Meal Prep: Double the recipe—it’s a breeze and stores beautifully.
Why You’ll Love This Recipe
Oh, you’re in for a treat with this Instant Pot Chicken Afritada! Imagine waking up to a steaming bowl of tender chicken bathed in a rich, tangy tomato sauce, with colorful veggies adding pops of flavor—all without breaking a sweat. You’ll love how the Instant Pot turns a classic Filipino dish into an effortless morning masterpiece, cutting cooking time down to a fraction while keeping every bite bursting with comfort. It’s healthy, hearty, and so easy you’ll wonder why you didn’t try it sooner! The juicy chicken thighs, sweet bell peppers, and creamy potatoes come together in a one-pot wonder that’s perfect for busy mornings or lazy weekends. Plus, it’s customizable to your taste and a fantastic way to sneak in veggies—your family will be begging for seconds!
Instant Pot Chicken Afritada for Effortless Cooking
An easy Instant Pot chicken stew with tomatoes, potatoes, and peppers—healthy Filipino breakfast made simple.
Ingredients
- 1.5 lbs bone-in, skinless chicken thighs (about 4-6 pieces)
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 2 medium potatoes, peeled and cut into 1-inch chunks
- 1 red bell pepper, chopped
- 3 fresh tomatoes, diced (or 1 can, 14 oz, diced tomatoes)
- 1 tablespoon soy sauce (low-sodium preferred)
- 1 cup low-sodium chicken broth
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- ½ teaspoon paprika (for color)
- Fresh parsley or green onions, chopped (for garnish)
Instructions
- Hey there, let’s make breakfast a breeze with your Instant Pot! Start by setting it to sauté mode and heating up 1 tablespoon of olive oil until it’s shimmering. Add your chicken thighs, giving them a quick sear—about 2-3 minutes per side—until they’re golden and gorgeous. That little browning trick? It’s your ticket to big flavor!
- Once the chicken’s looking tasty, toss in your chopped onion and sauté for 2-3 minutes until it softens and smells amazing. Add the minced garlic and cook for another minute—your kitchen’s about to smell like a Filipino fiesta! Hit cancel to stop the sauté, then pour in the diced tomatoes, soy sauce, and chicken broth. Give it a good stir, scraping up those yummy browned bits from the bottom—that’s pure gold!
- Now, layer in your potato chunks and chopped bell pepper on top of the chicken—don’t stir them in, just let them sit pretty. Sprinkle with salt, pepper, and paprika for that warm, inviting vibe. Secure the Instant Pot lid, set the valve to sealing, and cook on high pressure for 8 minutes. It’ll take a few minutes to come to pressure, but you can sip your coffee while it works its magic.
- When the timer beeps, carefully do a quick release—watch that steam! Open the lid, give everything a gentle stir, and check that the potatoes are tender. If the sauce feels too thin, switch back to sauté mode for 2-3 minutes to thicken it up. Let it rest for 5 minutes to settle, then sprinkle some fresh parsley or green onions on top for a pop of color. Serve it hot—maybe with a slice of toast or rice if you’re feeling extra cozy. Enjoy this effortless deliciousness!
Notes
- Bone-in thighs add richness, but boneless cuts the cooking time to 6 minutes.
- Don’t overfill the pot—keep it below the max line for safety.
- Perfect for batch cooking—leftovers taste amazing the next day!
Nutrition Information
Yield
6Serving Size
1Amount Per ServingCalories 295Total Fat 12gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 8gCholesterol 138mgSodium 546mgCarbohydrates 19gFiber 3gSugar 4gProtein 31g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Chicken Thighs: Bone-in, skinless thighs are juicy and flavorful; boneless works too for faster prep.
- Tomatoes: Fresh diced tomatoes give a bright sauce; canned diced tomatoes (no salt added) are a handy swap.
- Potatoes: Yukon Golds or red potatoes hold their shape well under pressure.
- Bell Peppers: Red or yellow add sweetness and color—green works if you like a sharper bite.
- Garlic and Onion: Fresh is key for that aromatic base that screams Filipino cooking.
- Soy Sauce: A splash brings umami; low-sodium keeps it healthier.
- Olive Oil: Perfect for sautéing; sub with any neutral oil you have.
- Chicken Broth: Adds depth; water works if you’re out, but broth elevates it.
Variations and Substitutions
This recipe bends to your whims! Swap chicken thighs for breasts if you prefer leaner meat—just watch the cooking time to avoid dryness. For a vegetarian version, use hearty mushrooms or chickpeas—they’ll soak up the sauce like champs. No bell peppers? Toss in frozen peas or green beans for that veggie goodness. If fresh tomatoes are scarce, a can of crushed tomatoes or even tomato sauce with a splash of water does the trick. Craving spice? Add a pinch of red pepper flakes or a sliced chili. Gluten-free folks can trade soy sauce for tamari or coconut aminos. Want a twist? Stir in a spoonful of peanut butter for a creamy, nutty vibe. This dish is your canvas—paint it however you like!
Storage Options
- Refrigerator: Store in an airtight container for up to 4 days—flavors deepen overnight!
- Freezer: Freeze in portions for up to 3 months; thaw in the fridge before reheating.
- Reheating: Warm in the microwave with a splash of broth, or reheat in a pot on low heat.
Dish Gallery
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Until you can read, Ground Pork Afritada with a Sweet and Savory Sauce