CHICKEN PEPPERS AND ONIONS (instant pot or stove top)

  • Servings: 6
  • Difficulty: easy
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Chicken it’s what’s for dinner tonight!

This is one of my favorite dishes. I love the tender-crisp vegetables. The warm whole tomatoes pop in your mouth and bring a freshness to the dish. It’s so good! In this recipe I used the tomatoes we grew in our garden.


  • 3 chicken breasts, cut into chunks (about 1 inch)
  • 1 Tbsp. olive oil
  • 1 10 oz. pkg. cherry tomatoes
  • 1 large onion (yellow or red), cut into bite size chunks (about 1 inch) *
  • 1 green bell pepper, cut into chunks (about 1 inch)
  • 1 red bell pepper, cut into chunks (about 1 inch)
  • 3 garlic cloves, minced
  • 1 Thai chili pepper, chopped (optional)**
  • 1 – 24oz. jar marinara sauce (I used Bertolli)
  • Salt and pepper to taste


  1. Turn your Instant pot to med-high on the sauté function and add oil. Once heated add the chicken and cook for 4 minutes, stirring often.
  2. To the same pot add the onion, garlic, bell peppers and cook until onions are translucent, or tender crisp, about 2 minutes.
  3. Add the jar of marinara, and Thai chili pepper if using.  Turn your pot to med-low and allow to cook for 20 to 25 minutes, or until chicken is cooked thoroughly. ***
  4. Add the tomatoes and cook for an additional 4 minutes, or until the tomatoes are warm and popping.  **** Remove the Thai pepper and do a taste test. Add pepper and salt to your liking.


*I used both yellow and red onion for a pop of color, but it’s not necessary.

**If you don’t have a Thai pepper, you can used ½ a jalapeno. If you don’t like spicy food, you can remove the hot pepper all together.

***Always check your chicken to make sure it is cooked thoroughly! With a meat thermometer, check to make sure it is 165℉.

****I love warm tomatoes.  I try to allow a few to pop, while keeping some whole. 

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