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    Home » Instant Pot » Instant Pot Arroz con Pollo | Chicken and Rice

    Instant Pot Arroz con Pollo | Chicken and Rice

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    Published: Jul 9, 2020 Updated: Nov 28, 2020 by Paint the Kitchen Red | 19 Comments

    Pinterest pin with blue bowl on counter with yellow rice, peas, chicken topped with cilantro

    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.

    Blue bowl on counter with yellow rice, peas, chicken topped with cilantro

    Table of Contents


    1. INTRODUCTION
    2. TIPS
    3. INGREDIENTS
    4. STEP BY STEP INSTRUCTIONS
    5. RECIPE CARD – PRINTABLE
    6. RELATED RECIPES

    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
    – Instant Pot Parboiled 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 DUO GOURMET Beginner’s Manual
    • Instant Pot DUO CRISP Beginner’s Manual

    Instant Pot Arroz con Pollo – Ingredients

    instant pot arroz con pollo ingredients - tomatoes, onions, rice, bell peppers, celery, peas - Paint the Kitchen Red.jpg
    • Tomatoes
    • Onions
    • Rice

    • Bell peppers
    • Celery
    • Peas
    instant pot arroz con pollo ingredients - cilantro stems, olive oil, cumin & coriander, turmeric, bay leaf, garlic, cayenne pepper, salt, cilantro, black pepper, oregano, white pepper - Paint the Kitchen Red
    • Cilantro stems
    • Olive oil
    • Cumin
    • Coriander (optional)
    • Turmeric
    • Bay leaf
    • Garlic
    • Cayenne pepper
    • Salt
    • Cilantro leaves
    • Black pepper
    • Oregano
    • White pepper
    instant pot arroz con pollo ingredients - chicken, broth - Paint the Kitchen Red
    • Chicken
    • Broth

    How to Make Arroz con Pollo in the Instant Pot (Step by Step Instructions)

    1. Turn on Saute Mode
    2. Saute chicken
    3. Saute vegetables
    4. Saute spices and add chicken
    5. Add tomato and rice
    6. Pressure cook
    7. Natural release after 10 minutes
    8. Stir in Peas and Cilantro

    How to Turn on Saute Mode

    Instant Pot Ultra Duo Saute Function collage - arrows pointing to Saute in Duo and Ultra - Paint the Kitchen Red
    • Instant Pot DUO:  Select the Saute function.
    • Instant Pot ULTRA:  Select the Saute function and press Start.

    Saute Chicken

    Instant Pot Arroz con Pollo instructions collage - oil, chicken cooked, removed
    • 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

    Instant Pot Arroz con Pollo instructions collage - onions peppers garlic sauteed, spiced on top
    • 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

    Instant Pot Arroz con Pollo instructions collage - vegetables sauted, deglazed, broth and chicken added
    • 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

    Instant Pot Arroz con Pollo instructions collage - tomatoes added, rice added, pushed down
    • 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

    Instant Pot Duo Manual mode 6 minutes collage - close lid, press manual, press - or +, display shows 6 - Paint the Kitchen Red
    • 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

    Instant Pot Ultra pressure cook 6 minutes collage - open lid, select pressure cook and set time to 00:06, display says on - Paint the Kitchen Red
    • 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 Duo Pressure Cooking collage - display shows On, float valve is down, display shows L0:00 - Paint the Kitchen Red
    Instant Pot Ultra pressure cooking collage - Ultra display shows On, float valve is up, display shows 00 00 - Paint the Kitchen Red
    • 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

    Instant Pot Ultra and Duo 10 minute Natural Release (NPR) Paint the Kitchen Red
    • Allow the Instant Pot to stay in Keep Warm mode for 10 minutes.

    How to Release any Remaining Pressure on the DUO

    Instant Pot Quick Release collage - move handle to venting, float valve down, lid propped open - Paint the Kitchen Red
    • 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

    Instant Pot Ultra Release Steam and Open collage - press steam release button, float valve in down position, Instant Pot Ultra is open - Paint the Kitchen Red
    • 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

    Instant Pot Arroz con Pollo instructions collage - cooked rice, peas and cilantro added, stirred
    • 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.
    Blue bowl on counter with yellow rice, peas, chicken topped with cilantro

    Instant Pot Arroz Con Pollo | Chicken and Rice

    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 appetizing color.
    4.72 from 7 votes
    Print Pin Rate
    Prep Time: 15 minutes
    Cook Time: 30 minutes
    Total Time: 45 minutes
    Servings: 6 servings
    Calories: 451 kcal
    Author: Paint the Kitchen Red

    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 powder
    • 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

    • Instant Pot
    • Slotted Spoon

    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

    Serving: 1 serving | Calories: 451 kcal | Carbohydrates: 51 g | Protein: 21 g | Fat: 18 g | Saturated Fat: 4 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 3 g | Sodium: 690 mg | Fiber: 5 g | Sugar: 3 g
    CourseMain Dishes
    CuisineMexican/Latin
    Main Ingredientchicken, rice
    Have you made this recipe?I love seeing your photos! Tag me on Instagram @PaintTheKitchenRed hashtag #paintthekitchenred
    Thank you for visiting Paint the Kitchen Red. All photos and content are copyright protected. Please don’t use any content without prior written permission. If you’ve made this recipe and would like to share it with your friends, please link back to this recipe. Thank you!

    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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    Reader Interactions

    Comments

    1. Alyssa Peleo

      April 12, 2021 at 7:15 pm

      5 stars
      This came out amazing my first try! Am I supposed to double the time if I want to double the recipe? Instead of 6 minutes on high pressure, do I do 12 minutes on high pressure? And do I do a natural release of 20 minutes instead of 10 minutes? And do I leave it resting uncovered for 14 minutes instead of 7 minutes?

      Reply
    2. laura

      February 28, 2021 at 8:20 am

      5 stars
      This completely satisfied my arroz con pollo craving. Based on the ingredients I had on hand, I used whole, skinless thighs and brown rice. The cook time was perfect but I should have decreased the liquid a bit. It was still delicious. The spices in your recipe were perfect!

      Reply
      • Paint the Kitchen Red

        February 28, 2021 at 2:07 pm

        Oh, thank you Laura! I’m glad you liked the recipe. Yes, it’s great with brown rice – glad you got to try it out that way.

        Reply
    3. Aruna

      February 12, 2021 at 6:57 am

      This looks wonderful! Could I use bone-in meat perhaps to give some robust-ness? Would it cook the same way?

      Reply
      • Paint the Kitchen Red

        February 12, 2021 at 4:03 pm

        Aruna, you could use bone-in chicken but you’ll have to modify the recipe to cook the chicken and rice in two steps: Pressure cook the chicken with everything except the rice for about 4 minutes, do a quick or natural release. Make sure there’s nothing stuck to the bottom, or you can get a Burn message. Add in the rice and don’t stir it in, just push it down below the surface. And then pressure cook for 6 minutes.

        Reply
    4. Tina Corona McMahon

      January 22, 2021 at 8:33 pm

      I absolutely love your recipes. Is there a way that I can substitute chicken breast with this recipe?

      Reply
      • Paint the Kitchen Red

        January 23, 2021 at 11:59 am

        Thank you, Tina! Yes, you can use chicken breast. I prefer thighs because they cook better in the Instant Pot, but breasts should work well too.

        Reply
    5. Janice Hamilton

      January 11, 2021 at 8:02 am

      This looks yummy. Since I live alone, I’d like to half the recipe. Should I adjust the time?

      Reply
      • Paint the Kitchen Red

        January 16, 2021 at 3:28 pm

        Janice, you don’t need to adjust the time. The only caveat is whether there will be enough liquid for your Instant Pot to come to pressure. You may have to play around with reducing the recipe.

        Reply
    6. Corey Simpson

      October 28, 2020 at 8:11 pm

      5 stars
      Just made this for my family! Everyone loved it! I had Arroz con pollo almost every day during a trip I took to Costa Rica about 15 years ago. I have been looking for the right recipe for all these years, and I think this is the one!

      Reply
      • Paint the Kitchen Red

        October 29, 2020 at 10:40 am

        Hey Corey! Yay, success 🙂 I’m very happy that you liked the recipe.

        Reply
    7. Ariel Eiberman

      October 25, 2020 at 4:21 pm

      3 stars
      El sabor es buenísimo pero el arroz me quedo completamente mushy.use arroz basmati blanco y se pasó totalmente con los tiempos de esta receta me imagino que la próxima voy a hacerlo afuera del instapot

      Reply
      • Paint the Kitchen Red

        October 26, 2020 at 2:51 pm

        Lo siento que tenia problemas con la receta. La proxima vez, trata de usar menos liquido y/o cocina para menos tiempo. Tambien, es posible que el tiempo varia con el modelo de Instant Pot.

        Reply
    8. Paige Dunn

      July 30, 2020 at 8:03 am

      5 stars
      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.

      Reply
      • Paint the Kitchen Red

        July 30, 2020 at 10:20 am

        Yay Paige! Thanks for trying the recipe out and I’m excited that you liked it.

        Reply
    9. Bindu Chandrabose

      July 20, 2020 at 6:31 am

      5 stars
      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.

      Reply
      • Paint the Kitchen Red

        July 20, 2020 at 9:44 am

        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.

        Reply
    10. Kim Kendall

      July 12, 2020 at 12:09 pm

      5 stars
      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.

      Reply
      • Paint the Kitchen Red

        July 12, 2020 at 2:27 pm

        Oh thanks Kim! The first comment on a recipe is always special 🙂 I’m so excited you like the recipe.

        Reply

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