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• 4 Chicken Thighs
• 1 tsp Oregano
• 1 tsp Cumin
• 1 tsp Salt
• 1 tsp Pepper
• 1 1/2 tsp Achiote Paste
• 4 Cloves Crushed Garlic
• 1 medium Onion
• 1 large Tomato
• 1/2 Red Pepper
• 2 cups Chicken Stock

Chopped pepper, onion and tomato and set aside. Turn on Instant Pot in sauteed setting for 8 minutes. Add a little bit of olive oil and add, onion, garlic, tomato, bell pepper, cumin, oregano salt and pepper and sauteed for 4 minutes.

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Add the chicken and cook for 2 minutes on each side often, mixing often. Add the chicken stock , cover and set the pressure cooker on high for 20 minutes. When done release the pressure and if need it, add a little bit more salt. I like to serve it with some of the juice over rice and beans.