Using saute feature, add the butter, onions, peppers and garlic to the pot. Saute until they are softened. (About 3-4 minutes.) Turn off the saute feature and add the chicken pieces, along with all of the remaining ingredients, and close the lid and seal. Turn the valve to sealing, and then cook on high for 15 minutes.
Once done cooking, let the chicken sit for 5 minutes before releasing the remaining steam.
Remove the lid, and stir the chicken and vegetables. Select the saute feature again, and then using a spoon or fork, turn the chicken pieces over, and let them saute in the sauce for about 5 -8 minutes.
As the chicken and sauce is simmering, stir once or twice, just to be sure it doesn’t burn.
Once done, remove the bay leaves, and serve the chicken over rice.
I used boneless chicken because when I have made it in the IP, the meat pretty much just falls off the bones, and I don’t want to have to dig them out. This meat is so tender, it can also be shredded.
This meat is so tender, it can also be shredded if you prefer.
Check that the chicken is cooked through using an instant read thermometer. It should register at 165F.
You can also make this recipe on the stovetop, it will take around 15 to 20 minutes longer for the chicken to cook through.