Instant Pot Arroz con Pollo (Chicken with Rice) Recipe

Sharing is caring!

This Instant Pot Arroz con Pollo (Chicken with Rice) Recipe ventures away from the traditional saffron rice and mingles chicken with a flavorful, and colorful Spanish-style rice.

The dish offers plenty of flavors from the marinade to the rice. It’s a complete meal, or you can add Abuela Approved Instant Pot Black Beans and Instant Pot Arroz con Leche for a delicious variance.

You may also want to check out my Pinterest Instant Pot board for more great recipes like this pressure cooker Arroz Con Pollo!

 Arroz con Pollo (Chicken with Rice) Recipe Ingredients:

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

Arroz con Pollo (Chicken with 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 with 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 with 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

Arroz con Pollo (Chicken with Rice) Recipe directions

Begin with the Marinade

Combine olive oil, sea salt, pepper, oregano, cumin, and lime in a large bowl or Ziploc bag. Stir well until everything is well blended.

Add the chicken and coat evenly with the marinade. (I like to tuck garlic between the skin and meat of the chicken)

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.

Now the Chicken!

Heat the inner liner of the Instant Pot on the “Sauté” setting. (I actually do this in a pan on the stovetop because I think it’s faster)

Add oil.

Remove chicken from marinade, save the leftover.

Brown the chicken in batches (I do 4 thighs at a time), about 5 minutes on each side until golden brown.

On to the Rice!

Add sofrito, cumin, garlic, and oregano to the pan you just browned the chicken in and sauté until tender, about 5 minutes.

If you are using a pan on the stovetop, add the above mixture to your Instant Pot now.

Add any leftover marinade, diced tomatoes, stock, and salt; simmer for 2 minutes.

Add the rice, olives, and olive brine, and stir.

Add the browned chicken pieces to the soup mixture

Place the lid on the Instant Pot and lock it into place.

Press the Meat/Stew Button and then adjust the time to 15 minutes.

When Instant Pot beeps at the end of the cycle, allow a natural release.

Remove the lid once all the pressure has been released.

Serve with a side of rice, or chicken over the rice.

This meal also freezes nicely. I store in Ziploc bags and then remove from the freezer the night before we plan to eat it.

The next evening, I add about 1/4 cup water and reheat in the microwave or in a casserole dish in the oven until heated through.

 Serves: 6 – 8, click to find out more.