Recipe
Instant Pot Arroz Con Pollo Recipe
Published: April 25, 2024
Discover a delicious Instant Pot Arroz Con Pollo recipe that's perfect for a quick and easy meal. This flavorful recipe is a must-try for any cooking enthusiast.
This Arroz con Pollo is my go-to comfort food! It's a hearty mix of chicken, rice, and veggies, all cooked up in my trusty Instant Pot. Quick, easy, and oh-so-tasty!
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Craving a hearty meal that transports me straight to my cozy kitchen, I'm whipping up my favorite instant pot arroz con pollo. It's comfort and flavor in every bite. Picture this, chicken infused with aromatic spices, paired with bell peppers, onions, and peas - all harmoniously cooking together. It's a one-pot wonder, bringing the family round the table in no time. Trust me, you'll want to try this one.
Ingredients for Instant Pot Arroz con Pollo
- Olive oil: Adds flavor and prevents sticking when sautéing ingredients, essential for cooking the base of the dish.
- Onion: Provides a savory base flavor and adds depth to the dish, a staple ingredient in many traditional recipes.
- Garlic: Enhances the overall taste with its aromatic flavor, a classic addition to savory dishes like this one.
- Red bell pepper: Adds sweetness and vibrant color, complements the dish with a subtle crunch and a hint of sweetness.
- Green bell pepper: Offers a fresh and slightly bitter flavor, balances the sweetness of the red bell pepper in the dish.
- Long-grain white rice: Absorbs the flavors of the dish, providing a fluffy and separate texture, a staple in many rice-based recipes.
- Diced tomatoes: Adds a rich and tangy flavor, provides moisture to the dish, and enhances the overall depth of taste.
- Chicken broth: Infuses the dish with savory flavor, keeps the chicken and rice moist during cooking, essential for a flavorful outcome.
- Cumin: Adds warmth and earthiness to the dish, a key spice in many Latin American recipes, enhancing the overall flavor profile.
- Paprika: Provides a mild heat and smoky flavor, adds depth and color to the dish, essential for authentic flavor.
- Chicken thighs: Offers juicy and flavorful meat, stays tender during cooking, adds richness and depth to the dish.
- Frozen peas: Adds a pop of color and sweetness, provides a fresh contrast to the dish, and a source of added nutrients.
Adding a splash of white wine to the arroz con pollo while cooking can enhance the flavors and add a subtle depth to the dish.
Essential Tools for Making This Delicious Recipe
- Instant Pot: Essential for pressure cooking the arroz con pollo quickly and efficiently.
- Knife: Needed to chop ingredients like onions, bell peppers, and chicken thighs for the recipe.
Common Questions About Preparing Instant Pot Arroz con Pollo
Serves: 4 people
Preparation time: 15 minutes
Cooking time: 25 minutes
Total time: 40 minutes
Ingredients:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 cup long-grain white rice
- 1 can (14 oz) diced tomatoes
- 1 cup chicken broth
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 lb chicken thighs, cut into bite-sized pieces
- 1/2 cup frozen peas
- Fresh cilantro, for garnish
Instructions:
- Set the Instant Pot to sauté mode and heat the olive oil.
- Add the onion, garlic, and bell peppers. Cook until softened.
- Stir in the rice, diced tomatoes, chicken broth, cumin, paprika, salt, and pepper.
- Add the chicken pieces on top.
- Close the Instant Pot lid and set to high pressure for 8 minutes.
- Once done, do a quick pressure release and stir in the frozen peas.
- Let it sit for a few minutes to allow the peas to heat through.
- Serve hot, garnished with fresh cilantro.
Read more: Instant Pot Shredded Chicken Recipe
Nutritional value:
Per Serving in Calories: 480 kcal | Carbohydrates: 55 g | Protein: 25 g | Total Fat: 18 g | Saturated Fat: 4 g | Trans Fat: 0 g | Monounsaturated Fat: 8 g | Polyunsaturated Fat: 4 g | Cholesterol: 90 mg | Sodium: 980 mg | Dietary Fiber: 5 g | Sugar: 6 g | Calcium: 80 mg | Potassium: 560 mg | Iron: 4 mg | Vitamin A: 120 µg | Vitamin C: 60 mg
Tips for Making Arroz con Pollo Ahead of Time and Storing Leftovers
Make Ahead Instructions
- Cook the arroz con pollo as directed in the recipe.
- Let it cool completely before transferring to an airtight container.
- Store in the refrigerator for up to 3 days.
Freezing Instructions
- Cook the dish and let it cool completely.
- Portion it into freezer-safe containers or bags.
- Label with the date and freeze for up to 3 months.
