Place the chicken and 6 cups of water in the pot of a 6-quart pressure cooker. Place the lid of the pressure cooker on the pot, locking it in place and adjusting the pressure valve according to manufactures instructions. Once pressurized, cook for 25 minutes.
Once the 25 minutes has passed, allow the pressure cooker to depressurize. Gently remove the chicken from the pot and place in a bowl. Using two forks, shred the chicken, taking care to remove any skin, bones or cartilage. Reserve 4 cups of the cooking liquid and set to the side.
Heat the olive oil in a large 12-inch skillet over medium-high heat. Add the onion, green bell pepper, and garlic to the warmed pan. Saute until the vegetables are soft and translucent. Add the tomato sauce, dry white cooking wine, Sazon, salt, pepper, garlic powder, onion powder, and reserved liquid to the pan. Taste test the broth to ensure that is is seasoned well. Bring the mixture to a boil.
Once boiling, add the shredded chicken, peas, and rice. Stir to combine. Cover the pan with the lid and simmer on low for 20-25 minutes until the rice just cooked all the way through.
Pour the beer over the rice and gently mix it into the rice. Move the pan off of the heat and place the lid on for another minute or two. Serve immediately. Enjoy!