Instant Pot Arroz con Pollo is a Latin-inspired pressure cooker chicken and rice recipe that’s a great weeknight option because it’s an easy one-pot meal. The selection of spices in this recipe gives the rice a vibrant flavor and festive, colorful appearance. The chicken adds flavor and protein, making this a satisfying meal-in-one.
Table of Contents
Introduction
Arroz con pollo (pronounced ‘ah-ross con poyo’) means rice with chicken in Spanish. Chicken and rice recipes are common in many cultures. Latin America is no exception.
My family lived in different parts of South America when I was a kid, and we discovered that this traditional chicken and rice is popular all over Latin America and the Caribbean. It’s said to be descended from the Spanish chicken and rice dish called paella.
I can’t claim that this is an authentic arroz con pollo because I’ve made some adaptations to make the recipe Instant Pot-friendly. As some of you may know, I like a lot of flavor in my recipes, so the flavors are bolder than in some versions of arroz con pollo.
Here are some other Instant Pot Rice recipes you might like to try out!
– Instant Pot Jambalaya
– Instant Pot Lamb Biryani
– Instant Pot Chinese-Style Fried Rice
Tips and Substitutions
Spices
Cumin powder is traditionally used in arroz con pollo but you can also add a bit of coriander powder if you like the flavor of coriander. I frequently add both.
Traditional Arroz con Pollo can have either saffron or annatto powder to give the rice its yellow color. Saffron can be expensive but annatto powder is more affordable.
Annato powder comes from the achiote seed and is widely used in Latin American cooking. Turmeric, although stronger in flavor, works well too.
This recipe has bold flavors, so if you want a simpler pressure cooker arroz con pollo, reduce the quantity of spices to suit your tastes.
Rice
The recipe calls for regular long grain rice or basmati rice. If you’d like to use jasmine rice, pressure cook for 4 minutes.
Brown rice requires a longer pressure cooking time (approximately 22 minutes), so your meats and vegetables could get overcooked if you pressure cook for that long.
You can try and substitute the diced chicken with bone-in chicken thighs and drumsticks, and cook with brown rice for 22 to 24 minutes. You might need to increase the quantity of liquid by a bit.
The rice is not stirred in, but added at the top and pushed down to immerse it in the broth. This is done to avoid the Instant Pot burn notice.
Broth
I have made the recipe with 2 cups of broth and 1 3/4 cups of broth. I did not get a Burn or Food Burn error with either. However, many of my readers have Instant Pots that are prone to getting burn messages.
If you use the lesser quantity, the rice will be dry when you open the lid. If you use the larger quantity, the rice will be a bit wetter. But if you just let it sit open for 10 minutes, it will thicken right up.
Tomatoes
Feel free to use fresh tomatoes (about 2 cups) or canned tomato sauce. Just remember not to stir the tomato sauce in, or you might end up getting the burn message.
Regional Variations
There are so many regional variations of chicken and rice recipes. Peruvian arroz con pollo uses a lot of cilantro (blended), aji amarillo (a yellow pepper paste), and is topped with a lime onion relish (Salsa Criolla). Colombian arroz con pollo uses shredded chicken breasts.
Here are some other ways you change up this recipe. Choose any or all!
Puerto Rican
- Use 2 to 3 teaspoons Goya Sazon flavoring (1 to 1 1/2 packets, or to taste) and omit the powdered spices
- Stir in green olives with the peas at the end
- Increase the quantity of cilantro
- Substitute the green peas with rinsed and drained canned green pigeon peas (gandules)
Cuban
- Saute a couple of strips of chopped bacon, drain and remove before beginning the recipe. Add the bacon back in with the chicken.
- Substitute 1/2 cup amber lager beer (such as Dos Equis) for 1/2 cup of the chicken broth
- Add a tablespoon of capers
- Garnish with strips of jarred roasted red peppers or pimientos
If you’re new to the Instant Pot and aren’t familiar with how to use it, you might find it helpful to first read one of the following guides and then come back here to learn how to make this recipe.
– Instant Pot DUO Beginner’s Manual
– Instant Pot ULTRA Beginner’s Manual
– Instant Pot DUO EVO PLUS Beginner’s Manual
– Instant Pot DUO NOVA Beginner’s Manual
Instant Pot Arroz con Pollo – Ingredients
- Tomatoes
- Onions
- Rice
- Bell peppers
- Celery
- Peas
- Cilantro stems
- Olive oil
- Cumin
- Coriander (optional)
- Turmeric
- Bay leaf
- Garlic
- Cayenne pepper
- Salt
- Cilantro leaves
- Black pepper
- Oregano
- White pepper
- Chicken
- Broth
How to Make Arroz con Pollo in the Instant Pot (Step by Step Instructions)
- Turn on Saute Mode
- Saute chicken
- Saute vegetables
- Saute spices and add chicken
- Add tomato and rice
- Pressure cook
- Natural release after 10 minutes
- Stir in Peas and Cilantro
Turn on ‘Saute’ Mode
- Instant Pot DUO: Select the Saute function.
- Instant Pot ULTRA: Select the Saute function and press Start.
Saute Chicken
- Once the inner pot has preheated, add oil to the inner pot and let it heat up.
- Add the chicken and saute for about 5 minutes, till lightly browned.
- If the chicken browns too quickly, press Cancel until the Instant Pot cools down a bit and press the Saute button again. Deglaze as needed with a few tablespoons of broth.
- Using a slotted spoon, transfer chicken to a plate and set aside.
Saute Vegetables
- Add onions, bell peppers, celery, and garlic to the inner pot.
- Saute vegetables until the onion is translucent. The liquid released from the vegetables should be enough to deglaze the pan. If it’s not, add a few tablespoons of broth to deglaze.
- Press Cancel. The spices added in the next step will cook in the residual heat.
- Add cumin, oregano, turmeric, cayenne pepper, white pepper, black pepper, and salt.
Saute Spices and Add Chicken
- Stir together vegetables and spices, about 30 seconds. Deglaze with a tablespoon or two of broth if necessary.
- Stir in broth, bay leaves, and reserved chicken.
Add Tomato, and Rice
- Add the tomatoes and cilantro stems, and gently spread out with a spatula. Don’t stir.
- Add the rice and gently push down with a spatula till covered with broth. Don’t stir it in.
Instant Pot Duo Pressure Cook 6 minutes
- Close the lid and make sure steam release handle is in ‘Sealing’ position
- Press Manual (or Pressure Cook) and ‘+’ or ‘-‘ until the display reads ‘6‘ (6 minutes).
Instant Pot Ultra Pressure Cook 6 minutes
- Close the lid.
- Select Pressure Cook mode and adjust the time to 6 minutes (00:06).
- Press Start.
Pressure Cooking Process (Duo and Ultra)
- Instant Pot display will change to On.
- Once the Instant Pot is pressurized, the float valve will go up.
- The display will count down to 0; it will then switch to Keep Warm mode and display L0:00 or 00 00 and begin to count up the number of minutes since pressure cooking completed.
How to do a 10-minute Natural Release of Pressure
- Allow the Instant Pot to stay in Keep Warm mode for 10 minutes.
How to Release any Remaining Pressure on the DUO
- Move the steam release handle to Venting. Any remaining steam will come out of the steam release handle.
- When your Instant Pot is depressurized, the float valve will be in the down position.
- Press Cancel and open the Instant Pot.
How to Release any Remaining Pressure on the ULTRA
- Press down on the Steam Release Button until it locks into place, and any remaining steam will come out of the Steam Release Valve.
- When your Instant Pot is depressurized, the float valve will be in the down position.
- Press Cancel and open the Instant Pot.
[Find out more about the pressure release methods and how and when to use them. ]
Stir in Peas and Cilantro
- Add cilantro and peas. Carefully stir the arroz con pollo.
- Let the rice rest (lid open) for 7 to 10 minutes before serving.
- Serve with hot sauce on the side if desired.
Instant Pot Arroz Con Pollo | Chicken and Rice
Ingredients
- 2 Tbsp olive oil
- 1 ½ lbs boneless skinless chicken thighs – cut into 1½ inch pieces
- 1 cup onions – chopped
- 1 cup bell peppers – red and/or green
- 1 cup celery – chopped, chopped
- 1 Tbsp garlic – minced
- 2 tsp cumin powder
- 1/2 tsp Mexican oregano
- 1/2 tsp turmeric powder – or annato powder
- 1/4 tsp cayenne pepper – or paprika
- 1/4 tsp white pepper
- 1/2 tsp black pepper
- 1 tsp salt – or to taste
- 2 small bay leaves – or 1 medium to large
- 1/4 cup cilantro – stems and leaves separated, chopped
- 2 cups chicken broth
- 14 oz. diced tomatoes – (1 can)
- 1 ½ cups long grain white rice – or basmati rice
- 1 cup frozen peas – thawed
Equipment
Instructions
- Press Saute and add oil to inner pot of the Instant Pot.
- Once the oil is hot, add chicken to the inner pot, and cook until browned, about 5 minutes. Use a slotted spoon to transfer to a bowl or plate and set aside. If the chicken browns too quickly, press Cancel until the Instant Pot cools down a bit and press the Saute button again. Deglaze as needed with a tablespoon of broth.
- Add onions, bell peppers, celery, and garlic. Stir until onion is translucent. The liquid released from the vegetables should be enough to deglaze the pan. If it's not, add a tablespoon or more of broth to deglaze. Press Cancel. The spices in the next step will cook in the residual heat.
- Add cumin, oregano, turmeric, cayenne pepper, white pepper, black pepper, salt, and stir to coat, about 30 seconds. Make sure there's nothing stuck to the bottom of the inner pot – deglaze as needed.
- Stir in chicken broth, bay leaves, reserved chicken, and cilantro stems.
- Add the tomatoes (with the liquid) and spread out with a spatula, but don't stir.
- Add the rice and gently push down with a spatula till immersed in the liquid, but don’t stir in.
- Close the lid and pressure cook on High Pressure for 6 minutes.
- Do a 10 minute natural pressure release. [Read More: The Different Pressure Release Methods]
- Open the Instant Pot and add in the peas and cilantro. Carefully stir the arroz con pollo.
- Let the rice rest open for 7 to 10 minutes. Serve with hot sauce on the side if desired.
Notes
- Prep time does not include steps that are already accounted for in the ingredient list, e.g. cut up chicken, chopped onion, etc.
- The rice may appear to be liquidy when you open the lid. Allow it to rest open and it will dry up.
- Tomatoes and rice are layered on top without stirring in and this will help you avoid the Burn Message.
- See the blog post for more detailed recipe tips. You don’t want to miss any!
Nutrition
I am not a certified nutritionist. I provide my best estimate of nutritional information merely as a courtesy to my readers. If you depend on nutritional information for dietary or health reasons, I suggest using your favorite online nutrition calculator to confirm the nutritional value of this recipe based on the actual ingredients that you use.
If you loved this recipe, please give it a five ⭐ rating in the comment section below and please share it on social media using the social media share buttons at the top and bottom of this post. Thank you so much!
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Paige Dunn
Loved this, and it was very easy. I did not use the Turmeric, but otherwise followed the recipe as is. Will definitely make this again. This recipe makes quite a bit of food, I served with a dollop of sour cream which added a nice tang.
Paint the Kitchen Red
Yay Paige! Thanks for trying the recipe out and I’m excited that you liked it.
Bindu Chandrabose
This was fantastic. I like cuban style arroz con pollo so added a lot of sliced olives, also used two cups of fresh diced tomato instead of canned. It made a lot and have been giving leftovers out, rave reviews all round.
Neena, i am really excited about your recipes, I am good at eyeballing recipes and seeing if they will work, yours are the best I have seen yet for the IP.
I am an ABCD Malayali, you too, maybe? Really happy to see such a mix of international recipes, the happiest way to eat.
Paint the Kitchen Red
Great to hear from a fellow Malayali, Bindu! Thank you for your kind words and I’m really glad you’ve found me – hope you enjoy the recipes and do stay in touch. I have a few Kerala-inspired recipes: fish curry, beef stew/curry, sambar, chicken korma.
Kim Kendall
This was one of my first attempts at using my InstaPot and my whole family loved this recipe. I will definitely be making it again.
Paint the Kitchen Red
Oh thanks Kim! The first comment on a recipe is always special 🙂 I’m so excited you like the recipe.