Instant Pot Chicken Caldereta with Chorizo

I finally joined the Instant Pot Craze and I'm glad I did because I absolutely love it, I made this meal in less than 30mins including prep time. If I made this on the stove it would take me at least an hr. I love the fact that you can saute before and after the pressure cooking. You can reduce the liquid, which is something you can't do with a slow cooker.

Ingredients
5-6 pieces of chicken legs
4 small potatoes (cut fairly large)
1 red bell pepper large dice
3 minced garlic cloves
half onion diced
1/2 tsp annatto powder
1/2 cup sliced chorizo (already cooked)
1/2 tsp salt
1/4 tsp black pepper
1 tsp chicken broth powder
3/4 cup coconut milk
1/2 cup water
1/2 tsp annatto powder +1 tsp oil

1. Season chicken pieces with salt and pepper.

2. In the instant pot set to sauté, add some oil and sear the chicken on both sides till brown. Remove and set aside.

3.  On the same saute setting, add the garlic and onions. Stir until onions are translucent.

4. Add the chorizo and annatto powder. Stir until the annatto powder is well combined.

5. Then add the potatoes, add 1/2 tsp salt, 1/4 tsp black pepper and 1 tsp chicken broth powder. Mix to combine and remember to scrap the bottom of the pot.

6. Add the 3/4 cup coconut milk and 1/2 cup water.

7. Return the browned chicken pieces back to the instant pot. Trying to place them at the bottom.

8. Drizzle the diluted 1/2 tsp annatto powder and 1 tsp oil on top.

9. Add the instant pot lid and close. Ensure the valve is set to seal. Pressure cook for 10 mins.

10. Once its done cooking, make sure there is no more pressure in the instant pot. You can release the valve and allow the steam to be released.

11. You can skim away excess fat.

12. Remove the chicken, potatoes, chorizo. Set the instant pot to saute and add the red peppers. Reduce the sauce to your desired thickness and adjust seasoning by adding salt and pepper to taste.

13. Serve this with some warm white rice.