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.
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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
– 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 ¾ 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 ½ 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 ½ cup amber lager beer (such as Dos Equis) for ½ 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.
- General Instant Pot Instructions for Beginners
- 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 PRO Beginner’s Manual
- Instant Pot PRO CRISP 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
How to 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.
More Chicken Favorites
Love cooking chicken in the Instant Pot but looking for new recipes? Here are a few of my favorite Instant Pot chicken recipes that are easy, delicious, and fast to make.
- Instant Pot chicken curry
- Instant Pot chicken shawarma
- Instant Pot Jamaican jerk chicken
- Instant Pot Korean chicken
For more chicken recipes, be sure to head over to my list of amazing Instant Pot chicken recipes you need to try!
Instant Pot Arroz Con Pollo | Chicken and Rice
Ingredients
- 2 tablespoon olive oil
- 1½ lbs boneless skinless chicken thighs (⅔ kg) cut into 1½ inch pieces
- 1 cup onions chopped
- 1 cup bell peppers red and/or green
- 1 cup celery chopped
- 1 tablespoon garlic minced
- 2 teaspoon cumin powder
- ½ teaspoon Mexican oregano
- ½ teaspoon turmeric powder or annato powder
- ¼ teaspoon cayenne pepper or paprika
- ¼ teaspoon white pepper
- ½ teaspoon black pepper powder
- 1 teaspoon salt or to taste
- 2 small bay leaves or 1 medium to large
- ¼ cup cilantro stems and leaves separated, chopped
- 2 cups low sodium chicken broth – minus 2 Tbsp, for stovetop
- 14.5 oz. diced tomatoes (1 can) – 411 grams
- 1½ cups long grain white rice or basmati rice
- 1 cup frozen peas thawed
Instructions
Instant Pot 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.
Stovetop Instructions
- Heat the olive oil in a large skillet. Brown the chicken on both sides. Remove and set aside.
- Add onions, bell peppers, celery, and garlic to the oil and saute for 2 to 3 minutes, or until tender.
- Add cumin, oregano, turmeric, cayenne pepper, white pepper, black pepper, salt, and stir to coat, about 30 seconds. Turn off heat.
- Stir in bay leaves, cilantro stems, broth, and tomatoes.
- Stir in rice and peas. Stir in reserved chicken.
- Bring to a boil. Cover, reduce heat to low and cook for 30 to 40 minutes or until rice is cooked through.
- Serve garnished with chopped cilantro.
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 Instant Pot 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 on the Instant Pot.
Nutrition
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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.
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Rod Carril says
Very happy to find this recipe. Was tempted to try the Cuban version but decided to just get the basic recipe down first and I’m glad I did. First time in I can’t remember that my wife and I sat down with both of our daughters and we all ate together and really enjoyed eating as a family! The flavors were truly exceptional. I hope your family enjoys your food the way mine enjoyed this. God bless you and your loved ones. I bet no one turns down dinner at your house!!!
Neena Panicker says
Wow, thank you for your kind words. I’m so happy your family enjoyed the arroz con pollo recipe!
Vero says
I was pressed for time so I missed the part about flattening the rice and not stirring. Could that be why I got the ‘burn” message? Although, anytime I make rice that is not plain, or if it has other ingredients besides liquid, I tend to get the same response. This was really delicious but I’d prefer not to have to open, scrape, add more water cook again, open stir and then steam to get the rice to completely cook. I have 3 instant pots all different models and sizes and I continuously get that “burn” message, despite having replaced my seals. Please help!
Will definitely make this again, even if I have to do it the stove!
Neena Panicker says
Vero, on the other savory rice recipes where you get the burn message, are you stirring the rice? Not stirring could solve the problem. Maybe worth one more try? Thank you for commenting and I’m glad you like the recipe despite the frustration!
Vero says
You may be right. I just made this again, but this time I followed the recipe and did not stir. It did not burn. Although I did add a little extra water (1/3 cup) just in case. It ended up being too much water. Another lesson learned lol. Thanks and I will attempt other rice recipes again but no stirring. But seriously I think you just solved my rice issue so for that, I can’t say thank you enough.
Neena Panicker says
I’m so happy to help! Glad you found the secret to Instant Pot rice recipes.
April says
If I double this recipe, do I keep the cooking time the same in the instant pot? Thanks!
Neena Panicker says
April, yes you keep the cook time the same as long as the chicken pieces are the same as the recipe indicates.
Andre says
Half French, Half Latino I grew up eating home cooked Arroz con pollo often. I make it from how I was taught as a child and never use recipes but, when I went to look up a recipe to write down so I could teach my daughter to make this dish, this one pretty much matches what I do. The instructions were spot on. clear and offered tips for things that I wouldn’t think to mention to an inexperienced cook like my kid, but are important to successfully cooking with an instant pot. Glad to have found this website. I’m looking forward to exploring other offerings from Neena Panicker.
Neena Panicker says
Hi Andre, thank you so much for taking the time to comment. It’s so great to hear that you loved the recipe!