Instant Pot Arroz Con Pollo | Chicken and Rice
Servings: 6 servings
Calories: 451 kcal
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.
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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
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
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