Instant Pot Arroz Con Pollo Chicken and Rice Recipe

Instant Pot Arroz con Pollo (Chicken with Rice) Recipe

Discover a flavorful twist on a classic with this Instant Pot Arroz con Pollo (Chicken with Rice) recipe. This Spanish-style dish combines succulent chicken with vibrant rice, delivering a hearty and satisfying meal. If you love savory, spiced dishes, this recipe is for you!

Recipe Details:

• Serves: 6 – 8
• Prep Time: 15 minutes (plus marinating time, ideally 1 hour to overnight)
• Cook Time: 35 minutes (plus 10 minutes for natural pressure release)

So, including marinating, the total time can vary from about 1 hour and 25 minutes to overnight, depending on how long you marinate the chicken.

Ingredients

For the Marinade:

• ¼ cup olive oil
• 3 cloves garlic, roughly chopped
• 1 Tbsp salt
• ½ tsp ground black pepper
• 1 Tbsp dried oregano
• 2 tsp ground cumin
• Juice of one lime

For the Sofrito:

• 3 cloves garlic, chopped
• 1½ medium yellow onion, coarsely chopped
• 1½ medium green bell pepper, seeded and coarsely chopped
• 1 red bell pepper, chopped
• Cilantro to taste (about 12 sprigs)
• 1 tsp salt
• ¼ tsp fresh ground black pepper

For the Arroz con Pollo:

• 1 tsp ground cumin
• 1 tsp dried oregano
• 28-ounce can fire-roasted diced tomatoes (with liquid)
• 5 cups chicken stock
• ¼ tsp salt
• 3 cups long grain rice
• 1½ cups Spanish olives (green stuffed with pimentos)
• 2 Tbsp olive brine

Directions

Step 1: Marinate the Chicken

1. Prepare the Marinade: In a large bowl or Ziploc bag, combine olive oil, salt, pepper, oregano, cumin, and lime juice. Mix well.
2. Marinate the Chicken: Add chicken thighs to the marinade, ensuring they are evenly coated. For the best flavor, marinate for at least one hour, but overnight is ideal. Rotate the chicken occasionally to coat all sides.

Step 2: Brown the Chicken

1. Sauté: Heat the inner liner of the Instant Pot on the “Sauté” setting. (For faster results, you can use a stovetop pan instead.)
2. Cook Chicken: Add a little oil to the pot. Remove chicken from the marinade (saving the leftover marinade) and brown in batches, about 5 minutes on each side, until golden brown.

Step 3: Prepare the Rice

1. Make Sofrito: Add chopped garlic, onions, bell peppers, and cilantro to the pot. Sauté until tender, about 5 minutes.
2. Combine Ingredients: Add the reserved marinade, diced tomatoes, chicken stock, and salt. Simmer for 2 minutes.
3. Add Rice and Olives: Stir in rice, olives, and olive brine. Mix well.
4. Add Chicken: Place the browned chicken pieces into the pot, making sure they are submerged in the mixture.

Step 4: Cook

1. Pressure Cook: Close the Instant Pot lid and lock it in place. Select the “Meat/Stew” button and set the time to 15 minutes.
2. Release Pressure: When cooking is complete, allow a natural pressure release before opening the lid.

Serving Suggestions

• Serve: Enjoy the dish with a side of rice or place the chicken on top of the rice.
• Storage: This meal freezes well. Store in Ziploc bags and thaw overnight before reheating. Add ¼ cup water when reheating and warm in the microwave or oven.

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Why This Recipe Stands Out

Arroz con Pollo, traditionally a comforting dish, is taken to new heights with the Instant Pot. According to a study by The Food Institute, pressure cooking can reduce cooking times by up to 70%, making it an efficient choice for busy cooks. Additionally, the use of marinated chicken ensures each bite is packed with flavor, while the sofrito adds depth to the dish. The combination of spices and fire-roasted tomatoes offers a rich, savory taste that is both satisfying and nutritious.

Continue to Content

Instant Pot Arroz con Pollo (Chicken with Rice) Recipe

Yield: 6-8

Prep Time: 15 hours

Cook Time: 35 minutes

Additional Time: 1 hour

Total Time: 16 hours 35 minutes

Elevate your weeknight dinners with this Instant Pot Arroz con Pollo recipe! This quick and flavorful dish combines tender chicken with savory Spanish rice, making it a family favorite. Perfect for busy nights, this one-pot meal is easy to prepare and packed with flavor. Learn how to make this delicious chicken and rice dish in your Instant Pot with step-by-step instructions.

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Ingredients

• 12 chicken thighs (you can use boneless, skinless--I like the flavor better with the skin and bones)

Arroz con Pollo (Chicken and Rice) Recipe Marinade

• ¼ cup olive oil
• 3 cloves garlic, roughly chopped
• 1 Tbsp salt
• ½ tsp ground black pepper
• 1 Tbsp Dried Oregano
• 2 tsp ground cumin
• The juice of one lime

Arroz con Pollo (Chicken and Rice) Recipe Sofrito

• 3 cloves garlic, chopped
• 1-½ medium yellow onion, coarsely chopped
• 1-½ medium green bell pepper, seeded and coarsely chopped
• 1 red pepper, chopped
• Cilantro to taste (I add about 12 sprigs)
• 1 teaspoon salt
• ¼ teaspoon fresh ground black pepper

Arroz con Pollo (Chicken and Rice) Recipe Rice

• 1 tsp ground cumin
• 1 tsp dried oregano
• 28-ounce can Fire Roasted Diced Tomatoes, with liquid
• 5 cups chicken stock
• ¼ teaspoon salt
• 3 cups long grain rice
• 1 ½ cups Spanish Olives (Green stuffed with Pimentos)
• 2 Tablespoons Olive brine

Instructions

1. Begin with the Marinade
2. Combine olive oil, garlic, sea salt, pepper, oregano, cumin and lime in a large bowl or Ziploc bag. Stir well until everything is well blended.
3. Add the chicken and coat evenly with the marinade.(I like to tuck garlic between the skin and meat of the chicken)
4. Let marinate for at least one hour (achieved best flavor by marinating overnight). Be sure to rotate the chicken, so all sides get a good marinade.
5. Now the Chicken!
6. Heat the inner liner of the Instant Pot on “Sauté” setting. (I actually do this in a pan on the stove top because I think it's faster)
7. Add oil.
8. Remove chicken from marinade, save the leftover.
9. Brown the chicken in batches (I do 4 thighs at a time), about 5 minutes on each side until golden brown.
10. On to the Rice!
11. Add onion, bell peppers, cumin, garlic and oregano to the pan you just browned the chicken in and sautéed until just tender, about 5 minutes.
12. If you are using a pan on the stovetop, add the above mixture to your Instant Pot now.
13. Add any leftover marinade, diced tomatoes, stock, and sea salt; simmer for 2 minutes.
14. Add the rice, olives, and olive brine.
15. Add the browned chicken pieces to the soup mixture
16. Place the lid on the Instant Pot and lock into place.
17. Press the Meat/Stew Button and then adjust the time to 15 minutes.
18. When Instant Pot beeps at the end of the cycle, allow natural release.
19. Remove lid once all the pressure has been released.
20. Serve with a side of rice, or chicken over the rice.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 683Total Fat: 39gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 29gCholesterol: 254mgSodium: 2076mgCarbohydrates: 34gFiber: 4gSugar: 7gProtein: 53g

The Nutritional Information may not be accurate.

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