From WP, an Instant Pot recipe! Instructions say to use a 6-quart multicooker (the smaller one).
Ingredients
6 chicken legs (about 1 1/2 pounds total. If preferred, use same-weight thighs but sautee five minutes longer)
1/2 teaspoon fine sea salt or table salt
1/4 teaspoon ground black pepper
4 tablespoons achiote oil (see NOTES) or canola oil, divided
1 small yellow onion (about 4 ounces), chopped
1 bell pepper, any color, chopped
1/4 cup chopped fresh cilantro leaves and stems, plus more for garnish, if desired
3 cloves garlic, minced or finely grated
1/2 teaspoon dried oregano
1/2 teaspoon paprika, any kind
1/2 teaspoon ground cumin
One (15-ounce) can diced tomatoes
1 cup low-sodium chicken stock or water
1 cup white rice, such as jasmine, rinsed
1/4 cup pimento-stuffed manzanilla olives, plus 1/4 cup olive brine
2 tablespoons capers in brine
Instructions
1. Set your multicooker to SAUTE. Season the chicken legs on all sides with the salt and pepper. Add 1 tablespoon of the achiote or canola oil to the pot and brown the chicken on all sides, about 10 minutes. Transfer the chicken to a plate. Add the remaining oil, followed by the onion, bell pepper and cilantro. Saute until the onions and peppers soften and just start to color, about 5 minutes. Press CANCEL to turn off heat.
2. Add the garlic, oregano, paprika and cumin, and stir until fragrant, about 15 seconds. Add the diced tomatoes, and deglaze the bottom of the pan well, using a rubber spatula to stir up any browned bits. Add the chicken, chicken stock or water, rice, olives, olive brine and capers. Using a spoon or spatula, make sure the rice is submerged in the liquid, but do not push it down to the bottom of the pot, and be sure that no stray grains are stuck to the side of the pot.
3. Cover, set the steam valve to PRESSURE (or SEALING) and turn to HIGH. After the cooker reaches high pressure, which takes 5 to 10 minutes, cook for 10 minutes. Once the cooking time has finished, allow the pressure to release naturally for 10 minutes, then open the valve to release any remaining pressure. Never put your hands or face near the vent when releasing steam. Remove the cover, fluff with a fork and serve, garnished with more chopped cilantro, if desired.
Notes:
To make achiote or annatto oil: In a small saucepan over medium, heat 1 teaspoon achiote seeds with 1 cup neutral oil until warm and the oil has turned red, 1 to 3 minutes. Remove from heat. Store, with seeds in the oil, in a covered jar in a dark place for up to 6 months. Strain before using.