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Instant Pot Arroz Con Pollo Recipe Instant Pot Arroz Con Pollo Recipe

Recipe

Instant Pot Arroz Con Pollo Recipe

Written by: Emily Smith

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.

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.

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:

  1. Set the Instant Pot to sauté mode and heat the olive oil.
  2. Add the onion, garlic, and bell peppers. Cook until softened.
  3. Stir in the rice, diced tomatoes, chicken broth, cumin, paprika, salt, and pepper.
  4. Add the chicken pieces on top.
  5. Close the Instant Pot lid and set to high pressure for 8 minutes.
  6. Once done, do a quick pressure release and stir in the frozen peas.
  7. Let it sit for a few minutes to allow the peas to heat through.
  8. Serve hot, garnished with fresh cilantro.

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.

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.

Common Questions About Preparing Instant Pot Arroz con Pollo

FAQ:
Can I use chicken breasts instead of chicken thighs in this recipe?
Yes, you can substitute chicken breasts for thighs in this recipe. Just be mindful that chicken breasts may cook faster than thighs in the Instant Pot.
Can I use brown rice instead of white rice?
You can use brown rice, but you may need to adjust the cooking time and liquid amount as brown rice typically requires more time and liquid to cook compared to white rice.
How can I make this recipe spicier?
To add some heat to this dish, you can include a diced jalapeño or a pinch of cayenne pepper when sautéing the vegetables.
Can I omit the peas from this recipe?
If you're not a fan of peas, feel free to leave them out or substitute with another vegetable like corn or green beans.
Is it necessary to garnish with cilantro?
Garnishing with cilantro adds a fresh flavor to the dish, but if you're not a fan of cilantro, you can skip it or use parsley as a substitute.

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