This Instant Pot arroz con pollo combines marinated chicken thighs, homemade sofrito, fire-roasted tomatoes, long-grain rice and Spanish olives in one generously seasoned pressure cooker meal. The chicken becomes tender while the rice absorbs the savory stock, tomatoes, herbs and olive brine beneath it.
This is not a stripped-down, dump-and-start chicken and rice recipe. Browning the chicken and sautéing the sofrito add time, but those steps build the deep flavor that makes the finished dish worth waiting for. The full recipe was tested as one batch in a 6-quart Instant Pot.
Why You’ll Love This Instant Pot Arroz con Pollo
- Full of layered flavor: Lime, garlic, cumin, oregano, sofrito, tomatoes and olives season the dish from the chicken skin to the bottom of the rice.
- A complete chicken and rice dinner: Tender chicken thighs and richly seasoned rice cook together in the pressure cooker.
- Made for sharing: Twelve chicken thighs and three cups of rice make a generous family-size meal.
- Tested in a 6-quart Instant Pot: The ingredient quantities and pressure-cooking method are based on the full batch pictured here.
- Excellent leftovers: The rice continues to carry the garlic, tomato, pepper and olive flavors into the next meal.
Watch This Instant Pot Arroz con Pollo Come Together
See how marinated chicken thighs, homemade sofrito, fire-roasted tomatoes, long-grain rice and Spanish olives become one deeply flavorful chicken-and-rice dinner in a 6-quart Instant Pot. The video also shows the finished meal served with Cuban black beans and cinnamon-sprinkled arroz con leche.
Readers Also Make
What Is Arroz con Pollo?
Arroz con pollo simply means “rice with chicken.” The ingredients and preparation vary among countries, regions and individual families, but the heart of the dish remains seasoned chicken cooked with flavorful rice.
This pressure cooker arroz con pollo begins with bone-in, skin-on chicken thighs marinated in olive oil, garlic, lime, oregano and cumin. A fresh sofrito made with onion, bell peppers, garlic and cilantro creates the aromatic base, while fire-roasted tomatoes, chicken stock, green olives and olive brine season the rice.
How Long Does Instant Pot Arroz con Pollo Take?
Allow at least one hour to marinate the chicken before cooking. Marinating overnight develops even more flavor, but that optional overnight rest should not be counted as active preparation time.
After marinating, allow time to brown 12 chicken thighs in batches, sauté the sofrito, bring the Instant Pot to pressure, cook for 15 minutes and let the pressure release naturally. This is a leisurely pressure cooker dinner rather than a 30-minute recipe, so plan approximately three hours from the beginning of the minimum marinating time to serving.
Equipment You’ll Need
- 6-quart Instant Pot: The full recipe and pictured batch were tested in this size.
- Large mixing bowl: Choose one large enough to coat and refrigerate all 12 chicken thighs.
- Whisk: Helps combine the olive oil, lime juice, garlic and dried seasonings evenly.
- Chef’s knife and cutting board: For preparing the garlic, onions, peppers and cilantro.
- Measuring cups and spoons: Accurate rice, stock, olive brine and seasoning measurements are important in pressure cooker recipes.
- Long-handled tongs: Make it easier to turn and remove the chicken while browning it in batches.
- Silicone or wooden spoon: Use it to sauté the sofrito and scrape the bottom of the inner pot thoroughly.
- Large platter: Holds the browned chicken until it is returned to the Instant Pot.
- Fork: For gently fluffing the cooked rice before serving.
Ingredients for Instant Pot Arroz con Pollo
Chicken Marinade
- 12 chicken thighs, preferably bone-in and skin-on
- ¼ cup olive oil
- 3 cloves garlic, roughly chopped
- 1 tablespoon salt
- ½ teaspoon ground black pepper
- 1 tablespoon dried oregano
- 2 teaspoons ground cumin
- Juice of 1 lime
Sofrito
- 3 cloves garlic, chopped
- 1½ medium yellow onions, coarsely chopped
- 1½ medium green bell peppers, seeded and chopped
- 1 red pepper, seeded and chopped
- Cilantro to taste, about 12 sprigs
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
Rice and Chicken
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 (28-ounce) can fire-roasted diced tomatoes, with liquid
- 5 cups chicken stock
- ¼ teaspoon salt
- 3 cups long-grain rice
- 1½ cups Spanish green olives stuffed with pimientos
- 2 tablespoons olive brine
Ingredient Notes
Bone-In, Skin-On Chicken Thighs
Chicken thighs remain tender during pressure cooking and contribute savory flavor to the rice. Browning the skin first adds color and creates flavorful browned bits on the bottom of the pot.
The skin will soften during pressure cooking rather than remain crisp. That is normal for this cooking method.
Homemade Sofrito
The combination of yellow onion, green and red bell peppers, garlic and cilantro creates the aromatic foundation of the recipe. Sautéing the mixture before pressure cooking softens the vegetables and concentrates their flavor.
Long-Grain Rice
Use long-grain white rice for the texture and cooking time tested in this recipe. Brown rice, quick-cooking rice and converted rice require different amounts of liquid or cooking time and should not be substituted without retesting the complete recipe.
Fire-Roasted Tomatoes
Add the entire 28-ounce can, including the tomato liquid. The tomatoes contribute moisture, acidity, color and a subtle smoky flavor to the rice.
Spanish Green Olives
Pimiento-stuffed green olives bring salty, tangy contrast to the chicken and tomato-seasoned rice. Two tablespoons of olive brine carry that flavor throughout the pot, so measure the additional salt as written.
How to Make Arroz con Pollo in the Instant Pot
Step 1: Marinate the Chicken
In a large bowl, whisk together the olive oil, roughly chopped garlic, salt, black pepper, oregano, cumin and lime juice.
Add the chicken thighs and turn them until they are thoroughly coated. Tuck some of the chopped garlic beneath the chicken skin so the seasoning reaches the meat.
Cover and refrigerate for at least one hour or overnight for deeper flavor. Turn the chicken occasionally so the marinade remains evenly distributed.
Step 2: Brown the Chicken in Batches
Select Sauté on the Instant Pot. Remove the chicken thighs from the marinade, allowing the excess to drip back into the bowl. Reserve the remaining marinade.
Arrange a single layer of chicken in the hot inner pot without crowding it. Brown for approximately five minutes per side, or until the exterior is golden. Transfer the browned chicken to a platter and repeat with the remaining thighs.
Browning all 12 thighs takes several batches. Avoid stacking or crowding them because direct contact with the hot inner pot develops the best color.
Step 3: Make the Sofrito
Add the chopped garlic, yellow onion, green bell pepper, red pepper, cilantro, salt and black pepper to the inner pot.
Sauté for approximately five minutes, stirring frequently, until the vegetables begin to soften. As they release moisture, scrape the bottom of the pot to loosen the browned bits left by the chicken.
Step 4: Build the Rice Base
Add the reserved marinade, cumin, oregano, fire-roasted tomatoes with their liquid, chicken stock and salt. Stir well and scrape across the entire bottom of the inner pot so no browned pieces remain stuck beneath the liquid.
This deglazing step is important because food stuck to the bottom can interfere with the Instant Pot coming to pressure.
Step 5: Add the Rice and Olives
Add the long-grain rice, Spanish green olives and olive brine. Stir to distribute the rice evenly through the liquid.
Return the browned chicken thighs to the pot, arranging them over the rice mixture. Fit them compactly without forcing the ingredients above the cooker’s marked pressure-cooking fill line.
Step 6: Pressure Cook for 15 Minutes
Cancel the Sauté setting. Secure the lid and turn the pressure-release valve to the sealing position.
Select Meat/Stew and set the cooking time for 15 minutes. The Instant Pot will take additional time to heat and reach pressure before the countdown begins.
Step 7: Allow a Full Natural Pressure Release
When the cooking cycle ends, leave the pressure-release valve in the sealing position and allow the pressure to release naturally. Do not force an immediate quick release.
Once the float valve drops, carefully open the lid away from your face.
Step 8: Fluff and Serve
Transfer the chicken thighs to a platter if that makes the rice easier to reach. Gently fluff the rice with a fork, lifting from the bottom rather than stirring aggressively.
Serve the chicken thighs over or beside the tomato-seasoned rice, making sure each portion gets peppers, olives and sofrito.
Expert Tips for the Best Results
- Marinate ahead: One hour seasons the chicken, but an overnight rest gives the garlic, lime, oregano and cumin more time to work.
- Brown in batches: Crowding the pot traps steam and prevents the chicken from developing good color.
- Deglaze thoroughly: Scrape the entire bottom of the inner pot after sautéing and before pressure cooking.
- Measure the liquids: Use the full can of tomatoes with its liquid, five cups of stock and two tablespoons of olive brine as written.
- Keep the rice variety consistent: The recipe was tested with long-grain white rice.
- Allow the natural release: Do not replace the full natural pressure release with an immediate quick release.
- Expect soft chicken skin: Pressure cooking makes the thighs tender, but it does not preserve crisp skin.
- Check the fill line: This generous batch was tested in a 6-quart Instant Pot, but ingredient sizes vary. Never force food above your cooker’s marked pressure-cooking limit.
Troubleshooting Instant Pot Arroz con Pollo
Why Did My Instant Pot Display a Burn Warning?
Food may have remained stuck to the bottom after browning the chicken or sautéing the sofrito. Before sealing the pot, stir in the liquid and scrape the entire bottom until it feels smooth beneath the spoon.
Why Does the Rice Look Wet When I Open the Pot?
Fluff the rice gently and allow it to rest for several minutes. Rice continues absorbing moisture as it settles. Avoid aggressively stirring it, which can break the grains and create a softer texture.
Why Is the Chicken Skin Soft?
That is expected in a pressure cooker. Browning adds color and flavor before pressure cooking, but the steam inside the sealed pot softens the skin.
Can I Add More Stock If the Rice Sticks?
Do not change the stock quantity automatically. Pressure cooker rice depends on a tested balance of rice, tomatoes, stock and other liquids. First make sure the bottom was thoroughly deglazed and the ingredients were measured accurately.
Can I Double the Recipe?
No. This is already a generous full batch tested in a 6-quart Instant Pot. Doubling it would exceed the cooker’s capacity.
Perfect With
Serve Instant Pot arroz con pollo with Instant Pot black beans or a crisp chopped Mexican salad. Avocado slices, fresh cilantro and lime wedges add a cool, bright contrast to the savory chicken and rice.
For dessert, follow the meal with a bowl of creamy arroz con leche.
Storage and Reheating
Refrigerating Leftovers
Allow leftovers to cool, then transfer the chicken and rice to airtight containers and refrigerate promptly. Keeping individual portions together makes reheating easier.
Reheating
Add a small splash of chicken stock or water to the rice before reheating to restore moisture. Cover and heat until the chicken and rice are hot throughout.
Freezing
Place cooled portions in freezer-safe containers, leaving a little room for expansion. Thaw overnight in the refrigerator before reheating for the most even texture.
Making It Ahead
The chicken can be placed in the marinade the evening before cooking. Prepare and refrigerate the chopped sofrito vegetables separately so the cooking process is easier the following day.
Frequently Asked Questions
Can I Make Arroz con Pollo in a 6-Quart Instant Pot?
Yes. This exact full batch—with 12 chicken thighs, three cups of long-grain rice, five cups of chicken stock and one 28-ounce can of fire-roasted tomatoes—was tested in a 6-quart Instant Pot.
Can I Use Boneless Chicken Thighs?
The published recipe was tested with bone-in, skin-on chicken thighs. Boneless thighs differ in size and cooking behavior, so changing the chicken may affect the finished texture and has not been incorporated into this tested method.
Can I Use Chicken Breasts?
This recipe was developed around the richer flavor and pressure-cooking tolerance of chicken thighs. Chicken breasts may cook differently and are not a direct tested substitution.
Can I Use Brown Rice?
No direct substitution is recommended. Brown rice requires a different cooking time and may require a different liquid balance.
Do I Drain the Fire-Roasted Tomatoes?
No. Add the entire 28-ounce can, including the liquid.
Do I Need to Marinate the Chicken Overnight?
No. Marinate the chicken for at least one hour. Overnight marinating is optional and develops deeper flavor.
Can I Skip Browning the Chicken?
Browning develops color and the savory fond that flavors the sofrito and rice. Skipping it would change the character of the finished dish.
Is Arroz con Pollo Gluten-Free?
The basic ingredients do not rely on flour, but packaged chicken stock, olives and seasonings can vary. Check each label when preparing the recipe for someone who must avoid gluten.
Related Posts
- Instant Pot Black Beans
- Easy Instant Pot Chicken Stock
- Chopped Mexican Salad
- Arroz con Leche Rice Pudding
Make This Pressure Cooker Arroz con Pollo
This Instant Pot arroz con pollo asks for more than simply pressing a button, but every step has a purpose. The chicken marinates before it is browned, the sofrito softens in the flavorful drippings, and the rice cooks in a mixture of stock, tomatoes, herbs and olive brine.
The result is a generous chicken and rice dinner with tender thighs and boldly seasoned rice in every serving.
This recipe was originally published November 27, 2021. It was updated August 5, 2026, with clearer pressure cooker instructions, corrected timing, expanded troubleshooting and improved search-focused information. The tested ingredient quantities and cooking method remain unchanged.
Instant Pot Arroz con Pollo (Chicken and Rice)
This Instant Pot arroz con pollo features marinated bone-in chicken thighs, homemade sofrito, fire-roasted tomatoes, long-grain rice and Spanish green olives. The generous full batch was tested in a 6-quart Instant Pot.
Ingredients
Chicken Marinade
- 12 chicken thighs, preferably bone-in and skin-on
- 1/4 cup olive oil
- 3 cloves garlic, roughly chopped
- 1 tablespoon salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon dried oregano
- 2 teaspoons ground cumin
- Juice of 1 lime
Sofrito
- 3 cloves garlic, chopped
- 1 1/2 medium yellow onions, coarsely chopped
- 1 1/2 medium green bell peppers, seeded and chopped
- 1 red pepper, seeded and chopped
- Cilantro to taste, about 12 sprigs
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
Rice and Chicken
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 (28-ounce) can fire-roasted diced tomatoes, with liquid
- 5 cups chicken stock
- 1/4 teaspoon salt
- 3 cups long-grain rice
- 1 1/2 cups Spanish green olives stuffed with pimientos
- 2 tablespoons olive brine
Instructions
1. Make the marinade. In a large bowl, whisk together the olive oil, roughly chopped garlic, salt, black pepper, oregano, cumin and lime juice.
2. Marinate the chicken. Add the chicken thighs and turn until thoroughly coated. Tuck some of the garlic beneath the skin. Cover and refrigerate for at least 1 hour or overnight, turning occasionally.
3. Brown the chicken. Select Sauté on the Instant Pot. Remove the chicken from the marinade, allowing excess marinade to drip back into the bowl. Reserve the marinade. Brown the chicken in a single layer for approximately 5 minutes per side, working in batches. Transfer each batch to a platter.
4. Make the sofrito. Add the chopped garlic, yellow onion, green bell pepper, red pepper, cilantro, salt and black pepper to the inner pot. Sauté for approximately 5 minutes, stirring frequently, until the vegetables begin to soften.
5. Deglaze the pot. Add the reserved marinade, cumin, oregano, fire-roasted tomatoes with their liquid, chicken stock and salt. Stir well and scrape the entire bottom of the inner pot until no browned pieces remain stuck.
6. Add the rice and olives. Stir in the long-grain rice, Spanish green olives and olive brine.
7. Return the chicken. Arrange the browned chicken thighs compactly over the rice mixture. Confirm the ingredients remain below the Instant Pot’s marked pressure-cooking fill line.
8. Pressure cook. Cancel Sauté. Secure the lid and place the pressure-release valve in the sealing position. Select Meat/Stew and set the cooking time for 15 minutes.
9. Release the pressure naturally. When the cooking cycle ends, leave the valve in the sealing position and allow a full natural pressure release. Open the lid only after the float valve drops.
10. Serve. Transfer the chicken to a platter if needed. Fluff the rice gently with a fork and serve the chicken over or alongside the rice.
Notes
Equipment
- 6-quart Instant Pot: This complete recipe was tested as one full batch in a 6-quart model.
- Large mixing bowl: Use a bowl large enough to marinate all 12 chicken thighs.
- Whisk: Combines the olive oil, lime juice, garlic and seasonings for the marinade.
- Chef’s knife and cutting board: For preparing the garlic, onions, bell peppers and cilantro.
- Measuring cups and spoons: Accurate measurements are important for the rice, stock, olive brine and seasonings.
- Long-handled tongs: Make it easier to turn and remove the chicken thighs while browning them.
- Silicone or wooden spoon: Use it to sauté the sofrito and scrape the bottom of the inner pot.
- Large platter: Holds the browned chicken while the sofrito and rice base are prepared.
- Fork: Gently fluffs the cooked rice before serving.
Ingredient Notes
Chicken thighs: Bone-in, skin-on chicken thighs remain tender during pressure cooking and add rich flavor to the rice. The skin will soften under pressure rather than remain crisp.
Long-grain rice: This recipe was tested with long-grain white rice. Brown rice, quick-cooking rice and converted rice require different cooking times or liquid ratios.
Fire-roasted tomatoes: Add the entire 28-ounce can, including the liquid. The tomatoes contribute moisture, acidity, color and a subtle smoky flavor.
Spanish green olives: Pimiento-stuffed olives add a salty, tangy contrast to the chicken and tomato-seasoned rice. Measure the olive brine and additional salt as written.
Sofrito: Yellow onion, green and red bell peppers, garlic and cilantro create the aromatic foundation of the dish.
Expert Tips
- This recipe was tested as one full batch in a 6-quart Instant Pot.
- Marinate the chicken for at least 1 hour. Marinating overnight develops deeper flavor but is optional.
- Brown the chicken thighs in batches. Crowding the inner pot traps steam and prevents proper browning.
- After adding the tomatoes and stock, scrape the entire bottom of the pot until no browned food remains stuck.
- Use the full can of fire-roasted tomatoes with its liquid.
- Measure the rice, chicken stock and olive brine carefully to preserve the tested liquid balance.
- Allow a full natural pressure release rather than immediately opening the pressure-release valve.
- Expect the chicken skin to soften during pressure cooking. Browning adds color and flavor, but the finished skin will not remain crisp.
- Do not double this recipe. It is already a generous full batch for a 6-quart Instant Pot.
Troubleshooting
Burn warning: Food may have remained stuck to the bottom after browning the chicken or sautéing the sofrito. Thoroughly deglaze the inner pot before pressure cooking.
Wet-looking rice: Fluff the rice gently and allow it to rest for several minutes. It will continue absorbing moisture as it settles.
Firm rice: Replace the lid loosely and allow the rice to rest for several minutes before making other adjustments.
Soft chicken skin: This is normal after pressure cooking. Browning the thighs first adds flavor and color but does not preserve crisp skin.
Pot does not come to pressure: Confirm that the sealing ring is properly installed, the pressure-release valve is in the sealing position and no food is preventing the lid from closing correctly.
Variations and Creative Ideas
For the most reliable pressure cooker results, keep the chicken, rice, tomatoes, stock and olive-brine quantities as written. Add optional garnishes after cooking rather than changing the tested pressure-cooking formula.
Finish individual servings with avocado slices, lime wedges, chopped cilantro or fresh pico de gallo.
Serving Suggestions
Serve this Instant Pot arroz con pollo with Instant Pot Black Beans for a hearty, comforting dinner.
Add a crisp Chopped Mexican Salad to bring a cool, fresh contrast to the savory chicken and rice.
Finish the meal with a bowl of Creamy Arroz con Leche.
Storage
Allow the chicken and rice to cool before transferring leftovers to airtight containers. Refrigerate promptly. Storing the chicken and rice together helps the flavors remain evenly distributed.
Freezing
Transfer cooled portions to freezer-safe containers, leaving a little room for expansion. Thaw overnight in the refrigerator before reheating for the most even texture.
Reheating
Add a small splash of chicken stock or water to the rice before reheating. Cover and heat until the chicken and rice are hot throughout. Fluff the rice gently before serving.
Make Ahead
Marinate the chicken the evening before cooking. The onions, peppers, garlic and cilantro for the sofrito may also be chopped and refrigerated separately until you are ready to cook.
More Recipes to Try
Make your own flavorful cooking liquid with this Easy Instant Pot Chicken Stock.
Pair dinner with these comforting Instant Pot Black Beans.
Add something fresh to the table with this colorful Chopped Mexican Salad.
For dessert, make this creamy Arroz con Leche Rice Pudding.
Nutrition Disclaimer
Nutrition information is provided as an estimate and will vary according to ingredient brands, the size of the chicken thighs and the serving size.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 798Total Fat: 39gSaturated Fat: 11gUnsaturated Fat: 28gCholesterol: 261mgSodium: 1323mgCarbohydrates: 35gFiber: 3gSugar: 2gProtein: 71g
The Nutritional Information may not be accurate.
Next Recipe to Try
Finish the meal with this comforting arroz con leche rice pudding.