Transform your dinner routine with this easy, spice-rich Arroz Con Pollo Instant Pot recipe, packed with wholesome vegetables. It’s a quick, delicious, and a hassle-free one-pot meal!
You might be wondering, what is Arroz Con Pollo? The translation from Spanish to English is simple: it’s Chicken and Rice. Although the translation may be plain, this dish is anything but plain. Many delicious spices get absorbed into the chicken and rice by cooking right in your Instant Pot!
Cooking this dish in a pressure cooker makes it a cinch to make! Just throw everything in and let it do all the work for you. It’s a perfect recipe for a busy week when you still want a delicious meal on the dinner table. If you are looking for an Instant Pot, I highly recommend this from Amazon. Looking for more delicious one-pot meals packed with flavor? Then try our One Pot Lentil Dahl and Rice, Quick and Easy Chicken Biryani, or One Pot Spicy Southern Sausage and Rice!
Table of Contents
Reasons to Love Arroz Con Pollo
- Arroz Con Pollo in an Instant Pot is incredibly fast to prepare and perfect for busy lifestyles.
- I love that everything cooks in one pot, making cleanup a breeze.
- Arroz Con Pollo Mexican is a versatile dish. It’s easily adaptable with different spices or vegetables.
Recipe Ingredients
- Onions, Bell Peppers, and Celery: These vegetables form the aromatic base and contribute depth and richness.
- Chicken Broth: Used for cooking the rice, it infuses the dish with more flavor than water.
- Diced Tomatoes: They add a slight tang and richness, complementing the other ingredients.
See the recipe card for full information on ingredients and quantities.
Variations
- Chicken Thighs Instead of Breasts: Use boneless, skinless chicken thighs for a juicier, more flavorful.
- Vegetable Broth for Chicken Broth: Substitute chicken broth with vegetable broth for a slightly different flavor while keeping the savory essence intact.
How to Make Arroz Con Pollo
Step #1: Press “Sauté” on high heat and add the olive oil to the inner pot of the Instant Pot.
Step #2: When the oil is hot, add the chicken to the inner pot and cook until browned, about 5 minutes. Transfer the chicken to a bowl and set aside, but leave the liquid in the Instant Pot. Deglaze as needed with a tablespoon of broth.
Step #3: Add the onions, bell peppers, celery, and garlic to the Instant Pot and stir until the onion is translucent, about 7 minutes. The liquid released from the vegetables should be enough to deglaze the Instant Pot, but if it’s not, then add a tablespoon or more of broth to deglaze.
Step #4: Press “Cancel” to turn off the Instant Pot heating.
Step #5: Add the cumin, oregano, turmeric, cayenne pepper, paprika, white pepper, black pepper, and salt to the Instant Pot. Stir for about 30 seconds to mix the spices well with the vegetables. While you are stirring, make sure that none of the vegetables are stuck to the inner pot, and deglaze as needed.
Step #6: Add the chicken broth, bay leaves, reserved chicken, and cilantro stems to the Instant Pot and stir well.
Step #7: Add the tomatoes, including the liquid that comes in the can, to the Instant Pot and spread them out with a spatula, but do not stir them into the mixture; just leave them on top.
Step #8: Add the rice to the Instant Pot and gently push down with a spatula until the rice is immersed in the liquid, but do not stir the rice into the mixture.
Step #9: Close the Instant Pot lid and pressure cook on High Pressure for 6 minutes with the “Keep Warm” setting on.
Step #10: After the cooking has completed, do a 10-minute natural pressure release. If 10 minutes is not enough for the natural pressure release, then use the vent button after the 10 minutes are up.
Step #11: Press “Cancel” to turn off the “Keep Warm” function.
Step #12: Open the Instant Pot and add in the peas and cilantro leaves.
Step #13: Lightly stir the Arroz con Pollo and remove the bay leaves.
Step #14: Let the rice rest with the lid off for 8 to 10 minutes.
Step #15: Serve and garnish with cilantro leaves and hot sauce if desired.
Expert Tips
Prep Everything Before Starting: Given that the cooking process involves several steps in quick succession, having all your ingredients prepped and ready to go will make the process smoother and ensure you don’t accidentally skip a step.
Browning the Chicken: When browning the chicken, ensure it’s done in batches if necessary to avoid overcrowding the pot. Overcrowding can lead to steaming instead of browning, which means you’ll miss out on the depth of flavor that comes from that caramelization.
Deglazing the Pot: After browning the chicken and sautéing the vegetables, make sure to deglaze the pot properly with a bit of broth. This step is crucial to prevent a “Burn” warning on your Instant Pot. It also ensures that all the flavorful bits stuck to the bottom of the pot are incorporated into your dish.
Frequently Asked Questions
Yes, but cooking times and methods will vary. The Instant Pot simplifies and speeds up the process.
Indeed! But make sure you don’t exceed the maximum fill line of your Instant Pot for safety.
Storage Info
Store Arroz Con Pollo in an airtight container in the refrigerator, where it will stay good for up to four days. To freeze it, place it in freezer-safe containers or bags, and it will be good for up to three months.
To reheat, thaw it in the refrigerator if frozen, then warm it in the microwave or on the stovetop, adding a bit of broth or water to moisten the rice.
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Arroz Con Pollo Instant Pot Recipe
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Ingredients
- 2 Tablespoons olive oil
- 1 ½ lbs. boneless skinless chicken breasts cut into 1½ inch pieces
- 1 cup onions - chopped
- 1 cup bell peppers red and/or green - chopped
- 1 cup celery - chopped
- 1 Tablespoon cloves garlic - minced
- 2 teaspoons ground cumin powder
- 1/2 tsp Mexican oregano
- 1/2 teaspoon turmeric powder
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon paprika
- 1/4 teaspoon white pepper
- 1/2 teaspoon black pepper powder
- 1 teaspoon salt or to taste
- 2 small bay leaves or 1 medium to large
- 1/8 cup cilantro stems - chopped
- 1/8 cup fresh cilantro leaves - chopped
- 2 cups chicken broth
- 14 oz. diced tomatoes - 1 can
- 1 ½ cups long grain white rice
- 1 cup frozen peas - thawed
Instructions
- Press "Sauté" on high heat and add the olive oil to the inner pot of the Instant Pot.
- When the oil is hot, add the chicken to the inner pot and cook until browned, about 5 minutes. Transfer the chicken to a bowl and set aside, but leave the liquid in the Instant Pot. Deglaze as needed with a tablespoon of broth.
- Add the onions, bell peppers, celery, and garlic to the Instant Pot and stir until the onion is translucent, about 7 minutes. The liquid released from the vegetables should be enough to deglaze the Instant Pot, but if it's not, then add a tablespoon or more of broth to deglaze.
- Press "Cancel" to turn off the Instant Pot heating.
- Add the cumin, oregano, turmeric, cayenne pepper, paprika, white pepper, black pepper, and salt to the Instant Pot. Stir for about 30 seconds to mix the spices well with the vegetables. While you are stirring, make sure that none of the vegetables are stuck to the inner pot, and deglaze as needed.
- Add the chicken broth, bay leaves, reserved chicken, and cilantro stems to the Instant Pot and stir well.
- Add the tomatoes, including the liquid that comes in the can, to the Instant Pot and spread them out with a spatula, but do not stir them into the mixture; just leave them on top.
- Add the rice to the Instant Pot and gently push down with a spatula until the rice is immersed in the liquid, but do not stir the rice into the mixture.
- Close the Instant Pot lid and pressure cook on High Pressure for 6 minutes with the "Keep Warm" setting on.
- After the cooking has completed, do a 10-minute natural pressure release. If 10 minutes is not enough for the natural pressure release, then use the vent button after the 10 minutes are up.
- Press "Cancel" to turn off the "Keep Warm" function.
- Open the Instant Pot and add in the peas and cilantro leaves.
- Lightly stir the Arroz con Pollo and remove the bay leaves.
- Let the rice rest with the lid off for 8 to 10 minutes.
- Serve and garnish with cilantro leaves and hot sauce if desired.
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Nutrition
Made this last night and it was really good. The chicken came out great, and the flavors were awesome. This one’s a keeper!