Brazilian Chicken


  • 2 lb (900 g) boneless chicken breast
  • 2 cups cold water
  • 2 tsp salt, divided in 2
  • 3 tbsp olive oil
  • 2 large onions, diced
  • 1 large bell pepper, diced
  • ½ tsp ground pepper
  • 3.5 oz (100 g) canned tomato, chopped
  • 2 ½ cups (600 ml) milk cream
  • 2 tbsp tomato sauce
  • ½ cup mozzarella cheese, grated or shredded
  • 8 oz (200 g) shoestring potatoes
  • 2 cups cooked white rice
  • Insert the stainless steel bowl into the Instant Pot® and add the chicken, water and a tsp of salt.
  • Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook, pressure level High, and set time to 15 Minutes.
  • When done cooking, press Cancel and turn the steam release handle to Venting. Once all the pressure has been released, open the lid and remove the inner pot.
  • Shred the chicken using two forks. Set the chicken aside.
  • Preheat the oven to 530ºF (280ºC).
  • Wash the Instant Pot® bowl and put it back, making sure it is dry.
  • Place the stainless steel inner pot inside the Instant Pot®. Press Saute and set time to 15 Minutes. Add the olive oil, onion, paprika, 1 tsp of salt and pepper. Sauté stirring so it doesn't burn for 10 minutes.
  • Add the tomato, cream, tomato sauce, cheese and shredded chicken. Heat, stirring, for 5 minutes or until cheese is completely melted. Once the time is up, press Cancel.
  • Put the chicken in an oven-safe dish and cover with the shoestring potatoes.
  • Bake for 5 minutes or until potatoes are crispy.
  • Serve with rice.
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